Virginia seafood includes blue crabs, oysters, clams, striped bass, flounder, sea bass, spot, croakers and much more.

Virginia markets normally have Chesapeake Bay blue crabs which are sold live, steamed, as soft shelled crabs or cooked crabmeat. Most buyers seek crabs, steamed whole and seasoned with a spicy crab seasoning. In addition to steaming, blue crab meat is well-known for use in dishes such as crab cakes.

One more Virginia delicacy found in nearby markets is soft crabs. These crabs are cleaned and cooked whole whilst still soft. Soft crabs have a distinctive taste and are highly sought following by seafood enthusiasts. They can be served in a number of techniques but the most popular meal is merely breaded and fried soft crabs served on a sandwich bun.

Virginia seafood markets offer oysters during the cooler months. Virginia sales of wild and farmed oysters totaled close to 5 million oysters in 2007. The James River is amongst the top Chesapeake Bay estuaries for wild caught oysters, identified for yielding especially high high quality shellfish. A thriving oyster aquaculture industry has been successfully introduced and demand is strong for high top quality live oysters.

The coastal bays of Virginia also create some of the highest top quality oysters sold in the USA. Chincoteague Island is nationally recognized for it is exceptional salty oysters and other seafood. Chincoteague seafood retailers sell the well-known shellfish which are consumed as oyster fritters, single fried, raw on the half shell or steamed.

Both wild caught and farmed difficult clams are available year round in Virginia seafood markets and specialty shops. Both wild caught difficult clams and farmed clams are harvested from waters of the Chesapeake Bay or coastal bays. Virginia aquaculture-grown tough clams are sought right after for steaming or other uses.

Virginia is one of the leading U.S. states for landings of sea scallops. These open ocean shellfish are arguably amongst the greatest tasting of all seafood. Boats catch scallops and shuck the item at sea. The scallops are then rushed to market, providing a fresh, tender, all white item. Most Virginia scallops are landed in Newport News which gives Tidewater Virginia seafood markets with a plentiful supply of extremely fresh, high good quality scallops.

Flounder are amongst the most popular saltwater fish served in Virginia. They are served as boneless fillets, and are prized for their mild taste. Flounder are served in a variety of techniques, the most frequent becoming fried or broiled. Virginia flounder are often stuffed with nearby crab meat and then baked.

Striped bass, recognized in Virginia as rockfish have a distinctive flavor and firm flaky meat. Rockfish are obtainable wild caught or farm raised. They are delicious fried, grilled or broiled. Rockfish are sold in sizes from 2-3 lbs up to monster fish of  50 lbs or far more.

Black sea bass are yet another favorite Virginia saltwater fish. These fish are caught in the ocean and reach weights of five-6 lbs, although most fish are smaller. The cooked meat is snow white, flaky and really mild tasting. Sea bass are offered year round in Virginia.

Spot occur along the Atlantic coast from Maine to Florida, though they are most abundant from the Chesapeake Bay to South Carolina. They are little fish but have a distinctive flavor. Spot are highly sought following in Virginia seafood shops, appearing mostly in late summer and fall.

Atlantic Croaker or “hardhead” are well-liked saltwater fish frequent in Virginia. The fish are named simply because of the “croaking” noise the make when removed from the water. Like spot, these modest to mid-sized fish are popular in fish markets. They are available locally from spring thru late fall.