Virginia Seafood

Fit check: oysterman edition.

Bibs? Waterproof.

Gloves? Worked in.

Boots? Standing in bay water since before sunrise.

Accessories? Several hundred pounds of Virginia oysters.

No stylist necessary. This look is 100% function, generations in the making — and honestly, Virginia's seafood producers wear it best!

Somewhere out there is a kid trying a fried soft-shell crab for the first time, asking, "Wait... you eat the whole thing?" Yes. Yes, you do. And just like that, a lifelong Virginia seafood lover is born.

Mild flavor. Firm white fillet. High in protein and omega-3s.
Wild Blue Catfish is turning an environmental challenge into a delicious seafood opportunity. ⚓️

Virginia’s fishing industry has the blue catfish blues Restaurateurs believe the invasive species could be lucrative.

Watermen and sailors have shared these waters for generations — one heritage feeding Virginia, the other defending it. Two traditions, one river. That's Virginia seafood country.

You know what they say — the eyes eat first. Which means technically you've already started dinner just by looking at these crab cakes. Golden, jumbo lump, and worth every bit of the anticipation.

From the water to the kitchen table.

Fresh-picked Virginia crab, a family recipe, and a pot of she-crab soup on the stove.

Some of the best seafood moments happen right at home.

What are you cooking tonight?

"Office" supplies look a little different around here.

A deck full of crab pots.
Miles of open water.
And a view that's hard to beat.

For generations, Virginia's watermen have headed out before dawn, working the waters that help feed communities across the Commonwealth and beyond.

It's hard work. It's a proud tradition. And it's part of what makes Virginia seafood so special.

Local oysters. Local watermen. Local communities.

Every Virginia oyster tells a story of the people who work our waters, steward our coastal resources, and help bring one of the Commonwealth's most celebrated seafood products from the Chesapeake Bay to tables across the country.

When you choose Virginia oysters, you're supporting generations of watermen, working waterfronts, and a seafood heritage that continues to thrive today.

Look for Virginia oysters. Taste the difference local makes.

Supporting local never tasted so good.

There’s a reason they call it culinary art.

If Virginia clams are on the menu — as they always are at Casa Pearl in Williamsburg— we’re ordering them every single time. Anyone else?

Fun fact: Virginia is the largest producer of hard clams in the U.S., thanks to the thriving aquaculture industry along the Chesapeake Bay and Virginia’s coastal waters. That means when you’re enjoying Virginia clams, you’re tasting one of the Commonwealth’s true seafood specialties — and certainly one of its most delicious.

Exhibit A.

📍Casa Pearl | Visit Williamsburg

Even the great blue herons know — fresh, sustainably caught Virginia seafood is worth the hunt.