October is Virginia Seafood Month

The abundance of seafood has been a culinary hallmark of Virginia since people began cooking here. From the Atlantic Ocean to the Chesapeake Bay and its tributaries, folks have long noted the variety and quality of local marine life. Captain Christopher Newport wrote in 1607:

“The main river [James] abounds with sturgeon, very large and excellent good, having also at the mouth of every brook and in every creek both store and exceedingly good fish of divers kinds. in the large sounds near the sea are multitudes of fish, banks of oysters, and many great crabs rather better, in fact, than ours and able to suffice four men.”

It’s appropriate, then, that October is Virginia Seafood Month.

To help keep Virginia seafood sustainable, the Virginia Aquarium & Marine Science Center in Virginia Beach coordinates the Sensible Seafood program. (Learn more about it here.)

Affiliated with the Monterey Bay Aquarium, the program offers guidelines for best choices of seafood based on a number of factors such as whether the catch is fished or farmed in environmentally friendly ways, if it contains contaminants and so on.

Start the celebration of Seafood Month with 12 places to eat raw oysters in Hampton Roads.

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