Anyone who reads this blog knows how much I champion local, seasonal food. I get excited when a new local specialty hits the market. So seeing oysters return to the Dupont Circle farmers market this past weekend initially made me happy.
The fishmonger sells Rappahannock oysters in the fall and winter for a pretty reasonable price, as far as oysters go. I got a small jar and made myself a dozen fried oysters. It was then that I remembered that I don’t really like Rappahannock oysters. They’re from an arm of the Chesapeake that, by my understanding, is mostly river water. So they don’t have the salinity that ocean oysters have. And an un-briny oyster is no friend of mine! Maybe if I had grown up here I’d have more of an appreciation, but I’m from the Pacific Northwest where our oysters have the common courtesy to be good and salty.
So, alas, I can’t personally recommend this local delicacy. On the other hand, the brine is what turns some people off from oysters, so I can see why this variety might have some fans. But I’m going to stick to ocean oysters, myself.