The Development of the Oyster Industry on the Eastern Shore of Virginia

The oyster! Yes, dear listeners, this is the name of that well-known edible shellfish, whose origin extends beyond that of the human race. As a matter of fact scientists have only comparatively recently unearthed the young oyster as a free-swimming organism which after a short time develops a shell and attaches itself to stones or other hard objects on the sea bottom. Very commonly they form large masses termed as oyster banks. It was in this form that Ye Accomack Indians, who were an outgrowth of the Jamestown tribe and had pushed across the Chesapeake Bay into what is now known as Accomack County, very early discovered this species of shellfish as an appetizing food. Tradition tells us that oysters were so plentiful at this time that a sufficient supply could be secured by merely picking them off the shore -- as compared to the present day use of a boat and payment of a license.

Oysters were probably not introduced as a commercial commodity until the nineteenth century -- Chincoteague proved to be a provider in this lines of trade. But when the industry began to kindle it expanded as does that almighty power of fire. Thousands became entirely dependent upon the shellfish for their very existence. Some dredged and replanted, while others barreled for shipment. Harrisburg, Philadelphia, New York points of marketing and are today still open for Eastern Shore shipment.

Finally the age of transition grasped the industry. Shucking houses came into existence as an easier means of preparation for transportation and convenience to the buyer. Blowers were constructed to free the oysters from any germicidal substance that might gather. Cans were used instead of barrels, and railroads were built within easy reach. The increasing number of employees necessitated the passing of laws to ensure cleanliness.

Twenty-five years ago oysters brought seventy cents a bushel on Chincoteague. Today they bring anywhere from a dollar to a dollar and a half according to variety. It might be interesting to note that the famous Blue Point oysters of Connecticut were formerly transplanted from Chincoteague.

Another noteworthy fact concerning Eastern Shore oysters may be noted as follows:

The American Hotel Association recently made a tour of Europe. They chartered the "France", a most luxurious ship, and especially noted for its food. The seafood decided upon was the Seatag oyster, a delicious variety from Virginia, or to be more explicit, from Chincoteague. It can safely be said that Eastern Shore oysters are known around the world.

But now to thoughts which should be of the utmost importance to the modern "oysterman." After such a rapid growth of the industry, it seems almost impossible that unless vigorous measures are taken it will be entirely exterminated. But how can it be otherwise when rocks are scavenged yearly without leaving a trace of a young oyster. Investigation of oyster piles will reveal this fact. It is needless to say that adults of both sexes are needed for reproduction of shellfish as well as of anything else. Chesapeake Bay oysters have been contaminated because of sewage disposals running into its waters, therefore, a larger quantity is required of the northern part of the Eastern Shore. Oyster planting must be pushed if the industry is to continue as before. The cull law must be enforced. The General Assembly has enacted laws to this end, reorganizing the Commission of Fisheries and appointing water police.

Thus, in conclusion, the future of the oyster industry depends upon the ability of the oystermen to adapt themselves to the changing conditions which are being wrought by the laws enacted by the General Assembly.