On a sun-soaked estuary where fresh and salt water intertwine, the famous Rappahannock Oyster Co. 50 count live Olde Salt oysters live and thrive. Infused with the natural merroir of Virginia's seafood-famous Chincoteague Bay, these oysters are rich with bold, salty brininess with a complementing minerality and a hint of creaminess. They're filled with a springy and plump oyster meat that's nestled in its own salty liquor and are high in iron, protein, and calcium. Oysters grow when there is increased salinity in the water, and their salinity is measured in grams per liter of water or parts per thousand (ppt.). These Olde Salt oysters are high in salinity with a 30-34 ppt. salinity, while having the overall classic bivalve taste of a umami-rich and complex flavor profile. Oysters are iconic for being served on the half shell. They're usually served with a form of acid as it reduces the impression of salt, and they are famously paired with lemon wedges or a mignonette of red wine vinegar, shallots, and black pepper. Raw oysters also pair well with pomegranates, passion fruit, cucumber, and watermelon as it contrasts an oyster's brackish flavor. Caviar and mushrooms are also highly-regarded pairings, as well as any type of fat, such as oils or hard cheeses, as it cuts an oyster's salinity. Recommend a wine pairing of Chablis or Champagne to have the wine's brightness complement the oyster's brininess, or pick a Sancerre or Muscadet to match the oyster's minerality, crispness, and slight fruitiness. Oysters also work extremely well in various cooking applications like baking, smoking, broiling, fried, or stewed, and they are famous in New Orleans-style po'boys, oysters Rockefeller, and oysters DuPont. To store in a refrigerator, line a damp towel along a rimmed baking sheet. Place the oysters in a single layer along the towel, cup side down, and place another damp towel on top. The refrigeration method maximizes the shelf life of the oysters. You can also put the oysters on ice in the cooler they were shipped in. Oysters are easiest to open after they have been cooling for a few hours as the cold relaxes the muscles that usually keep the oysters tightly clamped down. If an oyster is already open before you try to open it, discard the oyster. To clean the oysters, place them in a colander in a sink with running water. If you have crushed ice, place a mound of it on top of the oysters. This will keep them cold and the ice will brush away dirt. After cleaning, scrub off any leftover mud or debris with a brush. Only do this before you are about to serve raw on the half shell or prepare them with a cooking application as having oysters sit in freshwater for an extended period of time will kill them, causing them to go bad quickly. As per ServSafe guidelines, remember to keep the tag on file for 90 days. In 2001, the Chesapeake Bay was hitting its lowest oyster harvesting period yet. This once fruitful body of water became almost bivalve-desolate, until a few individuals rose to the occasion to resurrect the once famous oyster production. Rappahannock Oyster Co. not only restored the native Bay oyster, but they made it thrive, hitting new oyster production records that haven't been noted in decades. Through oyster and clam farmers using sustainable aquaculture methods, chefs seeking out high-quality mollusks, patrons purchasing and eating responsibly-raised seafood, and even politicians passing bills in favor of purpose over profit, the Chesapeake Bay is singing with premium bivalves, and is once again known as one of the greatest oyster regions in the world. Now, Rappahannock Oyster Co. lives by their mission: "good food, grown well" as a constant reminder of what a community can do when everyone comes together to celebrate their region's food.