Scientific Name: Crassostrea Virginica
Stingrays are so named for the bay oyster’s chief predator.
The chocolate colored shell is definitely slurp friendly. A simple seagrass salt scent drifts over the liquor.
This classic Chesapeake Bay oyster has decidedly plump and sweet meat with a solid brininess. The finish is slightly metallic that floats on the taste buds.
Try with hot sauce and a Pilsner, perhaps Siracha sauce.