Governor McAuliffe Announces Creation of Virginia Oyster Trail

Chargrilled oysters (Photo credit: Wikipedia)

 ~ Proclaims November as Virginia Oyster Month, Recognizes Virginia as “Oyster Capital of the East Coast” ~

Virginia Is Leading East Coast Seafood Producer, Third Largest in the Nation

RICHMOND– Governor Terry McAuliffe today announced the creation of the Virginia Oyster Trail, a major tourism development project connecting travelers to Virginia oyster purveyors, raw bars and restaurants, and the watermen culture throughout Coastal Virginia, the Northern Neck, Middle Peninsula and Virginia’s Eastern Shore.

“Virginia produces the best oysters in the world and as the oyster industry continues to grow, we want to let it be known that Virginia is also the Oyster Capital of the East Coast,” said Governor McAuliffe.  “In addition to growing, harvesting and selling the best oysters, our watermen are providing good jobs in their communities, generating revenue and tax dollars throughout their region, and helping improve the environment of the Chesapeake Bay as their oysters filter millions of gallons of water each day.”

“As my team and I work to build a new Virginia economy, I want to make sure that our tourism and agricultural industries, including our outstanding and diverse marine products sector, can and will play a significant role in that effort.”

This year, a public-private partnership of stakeholders began working together to brand the Virginia oyster travel experience to show the world that Virginia is for Oyster Lovers.  The trail offers visitors a way to enjoy Virginia’s seven different oyster regions, as well as experience the unique culture of watermen in the Chesapeake Bay.   As a result of these exciting developments with the Virginia oyster, Governor McAuliffe officially declared November as Virginia Oyster Month and named Virginia the “Oyster Capital of the East Coast.”

“The Virginia oyster pairs perfectly with another widely recognized Virginia product – wine – and some of Virginia’s oyster regions share watersheds with a number of Virginia’s outstanding wineries,” said First Lady Dorothy McAuliffe. “I believe this goes a long way to proving the old saying of “what grows together, goes together.”  Indeed, we have two world-class products – oysters and wine – right here in Virginia and I know that the Virginia Oyster Trail will provide new economic opportunities for both those sectors and many other businesses as we work to create a new Virginia economy.”

Virginia’s oyster harvest increased by 25 percent from 2012 to 2013, with more than 500,000 bushels – the most in nearly a generation.  Over the past 12 years, the oyster harvest in Virginia has increased from approximately 23,000 bushels in 2001 to last year’s level of just over 500,000.  This is the highest level since 1987.  The dockside value alone of the oyster harvest in 2013 was more than $22 million, up from approximately $16 million in 2012.

“In addition to being the nation’s third largest producer of marine products, Virginia is the leading East Coast seafood production state and the oyster industry plays a significant role in those both of these high rankings,” said Todd Haymore, Secretary of Agriculture and Forestry, noting that the Commonwealth had more than 400 million pounds in landings last year placing it behind only Alaska and Louisiana.  “We’re proud to promote Virginia oysters here and on international trade missions, where we’ve generated new export sales to China, Hong Kong, and Canada.  As we answer the Governor’s call to build a new Virginia economy, we must take an inclusive approach by working with some of our oldest businesses, such as our seafood industries, as they continue to provide good jobs and outstanding products.  With today’s announcement of the Virginia Oyster Trail, we’re hoping to spur more growth and opportunities for our watermen, the marine product sector, and other businesses along the trail.”

Virginia’s seven different oyster regions produce the largest quantity of fresh wild-caught and farm-raised oysters in the United States and each region produces oysters with distinct flavors, offering an oyster for every palate.  The Virginia oyster industry is one of the longest-standing industries in the state, providing bountiful meals for Virginia’s first inhabitants.

“The continued growth of the oyster industry and our fisheries management programs, combined with private sector investment, positively impacts the Chesapeake Bay and Virginia’s economy, particularly with respect to tourism,” said Maurice Jones, Secretary of Commerce and Trade.“Tourism is an instant revenue generator for Virginia, accounting for over $21.2 billion in revenue and supporting 210,000 jobs in 2012.  The Virginia Oyster Trail is sure to continue this growth in tourism around the Commonwealth.”

“Virginia is in the oyster business in a major way,” said Rita McClenny, President and CEO of Virginia Tourism Corporation. “With seven different oyster regions, we are unlike any other state in the nation.  The development of the Virginia Oyster Trail will allow travelers to experience the state with taste by pairing the Virginia oyster with other quality products made in Virginia, including wine, craft beer, cider and spirits.”

The Virginia Tourism Corporation partnered with the Virginia Department of Agriculture and Consumer Services, the Virginia Department of Housing and Community Development, Shellfish Growers of Virginia, the Virginia Seafood Council, the Virginia Marine Products Board, and the Artisans Center of Virginia, in addition to local tourism offices and planning district committees, to make this project a reality.  For more information on the Virginia Oyster Trail, visitvirginiaoystertrail.com.  Learn more about the various tourism economic efforts of the Virginia Tourism Corporation by visiting vatc.org/PAM.

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Virginia Posts Largest Oyster Harvest Since 1987

 (Photo credit: Wikipedia)

2012-2013 Oyster Harvest Jumps almost 60 Percent from Previous Year

Virginia Oyster Totals Grow From 23,000 Bushels in 2001 to 406,000 Bushels in 2013; Dockside Value Increases From $575,000 to More than $16.2 Million in Same Period

**Over Past Four Years, Commonwealth Has Invested Record $3 Million in Oyster Restoration Efforts**

RICHMOND – Governor Bob McDonnell announced today that Virginia’s most recent oyster harvest has greatly exceeded recent years, reaching the highest level since 1987. The 2012-2013 harvest of 406,000 bushels was also 60 percent greater than just one year prior. The oyster recovery has taken place as the McDonnell Administration has led efforts to invest in the job-creating industry, which had an economic value of $42.6 million last year. The $2 million for oyster restoration included in the current budget is the greatest appropriation for the sector in Virginia history.

“This is very gratifying news, even better than I’d hoped,’’ Governor McDonnell remarked. “Good management has allowed us to put Virginia’s exceptional oysters on dinner plates around the world, creating good jobs, and generating new revenue for our state. Today’s announcement should also remind consumers everywhere to grab some delicious Virginia oysters next time they’re at dinner or in the store; thanks to Virginia’s sound management practices there are more for everyone to enjoy.”

The Virginia Marine Resources Commission’s harvest data showed 406,000 bushels of oysters were harvested in the 2012-2013 season, up from 257,000 bushels harvested in the previous year. This is an almost 60 percent increase from year to year.

The harvest boom came from both wild-caught oysters and from dramatically increased yields in oyster aquaculture operations on privately leased water bottoms.

The agency had projected Virginia’s oyster harvest last year potentially could reach 320,000 bushels but the year-end numbers revealed the harvest was, in fact, a whopping 406,000 bushels. Of that, 149,000 bushels were harvested from public oyster grounds and another 257,000 bushels were harvested from privately leased oyster grounds.

“We had high expectations for the oyster harvest, but this is substantially better than we dared to hope,’’ said VMRC Commissioner Jack Travelstead. “This year’s oyster season opened last month and the initial reports we’re hearing indicate we’re off to a very good start. The oysters being caught are big, tasty, and plentiful.”

The previous year’s (2011-2012) harvest totaled 124,000 bushels from public oyster grounds and another 133,000 bushels from oyster aquaculture operations.

“Over the past 12 years, the oyster harvest in Virginia has exploded from 23,000 bushels in 2001 to 406,000 bushels in 2013,” said Doug Domenech, Virginia’s Secretary of Natural Resources.  “In that time, the dockside value of the oyster harvest increased from $575,000 to more than $16.2 million.”

The ripple effects through the economy from last year’s unexpectedly large oyster harvest resulted in an estimated $42.6 million in economic value, using a multiplier of 2.63 on a dockside value of $16.2 million, a formula established by the late Dr. James Kirkley, a well-respected Virginia Institute of Marine Science seafood industry economist.

The state’s oyster harvest is poised to increase even further, if weather and other environmental factors remain unchanged, due to this year’s historic $2 million investment in oyster replenishment. This is a program in which empty oyster shells are spread on state-owned public oyster grounds to provide habitat so naturally occurring oyster larvae can attach to the shells during spawning and grow to form new adult oysters that reach market size in roughly three years.

“This investment provides significant ecological and economic benefits, and will present consumers with more delicious, high-quality Virginia oysters in the years to come,” said Anthony Moore, Deputy Secretary of Natural Resources, who leads the restoration efforts in the Chesapeake Bay. “This is substantial progress for the health of the Bay, for oyster-loving consumers and for watermen in this difficult economy.”

A single adult oyster can purge up to 50 gallons of water a day. Oyster reefs provide important forage and refuge habitat for invertebrates, as well as juvenile crabs and finfish species. VMRC estimates every $1 spent by the state to plant oyster shells yields $7 in economic benefits in the form of larger harvests and increased jobs for oyster harvesters, shuckers, and packing houses.

General Fund appropriations for oyster replenishment funding have ranged from zero to as much as $1.3 million over the past two decades, and have never surpassed the $2 million allocated to the program in the 2014 state budget. The appropriation was proposed by Governor McDonnell and approved by the Virginia General Assembly earlier this year.

“Good fisheries management, prudent investment, and a business-friendly regulatory environment has put us in the most satisfying position of seeing a remarkable resurgence of Virginia’s oyster industry,’’ said Kim Huskey, executive director of the Virginia Seafood Council. “This is very good news, but more work needs to be done.”

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Oyster Sauce. - Recipe of the day

Oysters, opened, ready for consumption, raw (Photo credit: Wikipedia)

Take the juice of the oysters, and to a pint put a couple of sticks of mace, a little salt and pepper. Set it on the fire—when it boils, stir in a couple of tea spoonsful of flour, mixed with milk. When it has boiled several minutes, stir in half a pint of oysters, a piece of butter, of[27] the size of a hen’s egg. Let them scald through, then take them up.

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Make Something Extraordinary tonight.

Governor McDonnell Tours Oyster Shucking House Bustling with Increased Harvest Activity

Chargrilled oysters (Photo credit: Wikipedia)

~ Over past decade Virginia’s oyster harvest increased ten-fold; Dockside value increased from $575,000 to more than $8.75 million~

Last year’s harvest largest since 1987; Preliminary estimates predict continued growth this year

Virginia is the largest East Coast producer and the nation’s third largest overall producer of marine products

WEEMS– Governor McDonnell today toured Kellum Seafood Company’s oyster harvesting, shucking and packing facility in Weems, located in the Northern Neck along the Rappahannock River, to witness first-hand the strides made by Virginia’s oyster industry and to celebrate the industry’s growth in recent years, highlighted by a 28 percent leap in last year’s harvest. Over the past decade, the oyster harvest in Virginia has increased ten-fold, from 23,000 bushels in the 2001 oyster season to 250,000 bushels in the 2011 season. In that time, the dockside value of the oyster harvest increased from $575,000 to $8.75 million in 2011. Virginia continues to be the largest East Coast producer, and the nation’s third largest overall producer, of marine products.

            “Virginia’s oyster industry has made remarkable strides, and indications are this year’s harvest may be the best we’ve seen in the past quarter-century,’’ Governor McDonnell said. “Good management has allowed us to put our excellent oysters on dinner tables around the world, to create good jobs for our citizens and to bring new revenue into our state. And we’re on pace for even more growth in the oyster industry.  As oyster companies like Kellum Seafood continue to grow, they know they’ve got a friend in Richmond. Working with the General Assembly, we’re laser focused on putting in place policies that help job-creators like Tommy Kellum continue to expand their operations, and employ more Virginians in the process.”

            The Virginia Marine Resources Commission’s preliminary harvest reports indicate the 2012-13 oyster season harvest has increased another 28 percent, to more than 320,000 bushels, with a dockside value of $11.2 million, making it the largest oyster harvest in Virginia since 1987.

            Kellum Seafood was founded three generations ago in a one-room oyster shucking house and has grown into an operation that grows, harvests, shucks, packs and ships oysters from water bottom the company leases from the state, as well as oysters caught from public oyster rocks by commercial watermen. Kellum Seafood’s plant has grown over the years to a 10,000 square foot facility complete with storage and on-site U.S. Department of Commerce inspections.

            “The oyster industry is growing and has a bright future,’’ said Tommy Kellum, current partner and vice-president of Kellum Seafood and the third generation of Kellums to manage the operation. “I’m so convinced of that that I’m expanding our operations and have recently purchased a new vessel to help accommodate the growth. Growth means jobs. The Governor and his Administration deserve a lot of credit.”

            “Good fishery management has produced excellent results that are bearing fruit in the form of larger harvests, a growing industry and more jobs,” said Doug Domenech, Secretary of Natural Resources. “This is a win for the health of the Bay, for oyster-lovers and for our hard-pressed watermen in these difficult economic times.”

            Thanks to a record $2 million appropriated in the state budget for oyster replenishment by Governor McDonnell and the Virginia General Assembly, VMRC mined fossil oyster shells this summer from the James River (augmented with available empty oyster shells from shucking houses such as Kellum Seafood) and planted roughly 1 billion individual empty oyster shells on public oyster grounds. It was enough to fill approximately 4,000 dump trucks.

            Those empty shells will become homes for naturally occurring oyster larvae that attach to them during spawning and grow to form new adult oysters that will reach market size in roughly three years. The replenishment program provides significant ecological as well as economic benefits. A single adult oyster can purge up to 50 gallons of water a day. Oyster reefs provide important forage and refuge habitat for invertebrates, as well as juvenile crabs and finfish species.

            “While some of these oyster replenishment shells went onto our oyster sanctuaries, the majority went onto our new rotational oyster harvest areas, meaning they will be untouched for several years as they grow to adulthood and spawn a new generation of oysters before they can be harvested,” said Virginia Marine Resources Commissioner Jack Travelstead. “It is important they be harvested at that point because otherwise they are susceptible to two diseases, Dermo and MSX, which kill adult oysters. We don’t want to see these oysters wasted to disease.”

            VMRC’s Dr. Jim Wesson estimates every $1 spent by the state to plant oyster shell yields $7 in economic benefits in the form of larger harvests, and increased jobs for oyster shucking, processing, packing and shipping houses.

            Over the past five years of rotational harvests, the harvest off public oyster grounds has almost quadrupled, from 36,000 bushels in the 2008 oyster season to 137,000 bushels in 2012.  If oyster replenishment funding is continued at its current level, and environmental conditions remain unchanged, Wesson estimates the harvest from public oyster grounds could grow to 200,000 bushels in 2016 and that combined with anticipated increases in oyster aquaculture production, could push Virginia’s oyster harvest to 500,000 bushels in 2016 – which, if realized, would be a 56 percent increase from the preliminary 2012 harvest level.

            “The significant gains in oyster aquaculture over the last few years have solidified the Commonwealth’s position in the global marketplace as a top producer of the highest quality oysters,’’ said Todd Haymore, Secretary of Agriculture and Forestry. “The Governor has promoted Virginia's outstanding marine products, including our world-class oysters, on all of his domestic and international trade missions, resulting in new sales to key markets along the East Coast and to Asia and Europe. With fortified domestic marketing efforts and new Virginia agricultural trade offices now open in China and Great Britain and one to open soon in Canada, we expect more sales opportunities in the months ahead for our oyster producers and exporters.”

            The Virginia seafood industry is one of the oldest industries in the United States and one of the Commonwealth's largest. According to the Virginia Marine Products Board, the marketing arm of Virginia's seafood industry, Virginia is the nation's third largest producer of marine products, behind only Alaska and Louisiana, with total landings of almost 495 million pounds in 2011, the most recent year with full economic data. The dockside value from these landing to watermen alone was just under $192 million.

            Agriculture, under which Virginia seafood industry falls, and forestry are Virginia's largest industries, with a combined economic impact of $79 billion annually: $55 billion from agriculture and $24 billion from forestry. The industries also provide approximately 500,000 jobs in the Commonwealth according to the Weldon Cooper for Public Service at the University of Virginia.

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Gloucester Sesame Oyster Soup Recipe

We are starting a new series on the site.  We are adding in vintage recipes with slight modern updates that anyone can make at home.  We are starting out with, :Gloucester Sesame Oyster Soup".

Dry sesame seeds (Photo credit: Wikipedia)

Tahini - Sesame seeds paste (Photo credit: Wikipedia)

Start With;

1 Tablespoon Sesame seeds
1 Cup oyster liquor
1 Cup of cream
12 Large oysters

Bake the sesame seeds for about 10 to 15 minutes or until evenly browned at 350 degrees F.  Remove to a mortar and pestle and grind to a paste adding a few drops of oyster liquor if needed.  Heat the oyster liquor and cream together in a saucepan.  Gradually stir in the sesame seed paste and add the oysters.  Once the oysters start to curl you can now add either black pepper or cayenne pepper to taste.  Serves 2.

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