Shooting Point Salt
About Shooting Point Salt
Grown at the North end of the storied Hog Island, overlooking the Little Machipongo Inlet on Virginia's Eastern Shore, in one of the most unspoiled stretches of Atlantic coastline still left, part of the protected Virginia Coast Reserve.
In plain words: briny, slight sweet, oceanic, plump, with salt bomb salt.
Where it grows
- Harvest region
- North end of Hog Island, Little Machipongo Inlet, Virginia's Eastern Shore
- Growing region
- Hog Island Bay
- State
- Virginia
- Country
- United States
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Shooting Point Salt oysters: common questions
What do Shooting Point Salt oysters taste like?
Shooting Point Salt oysters are described as briny, slight sweet, oceanic, plump, with salt bomb salinity.
Where are Shooting Point Salt oysters grown?
They're grown in North end of Hog Island, Little Machipongo Inlet, Virginia's Eastern Shore, Hog Island Bay, Virginia, United States by Shooting Point Oyster Co..
How salty are Shooting Point Salt oysters?
Salt bomb: 5 out of 5 on the Shucks scale. Full ocean. Big brine from start to finish.
Where can I eat Shooting Point Salt oysters?
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