“Shooting Point Oysters produces handcrafted oysters on their family farm and they have a damn good time doing it.”
Tom Gallivan and his wife, Ann, ventured into cage culturing hatchery-produced oysters 17 years ago. Their combined experience in shellfish research and commercial fishing blend to create a company that is committed to produce sustainable shellfish on one of the last standing Eastern Shore oyster houses. Shooting point uses the latest methodology at a site that has been an oyster farm for over a hundred years in Bayford, VA. This unique location provides oysters from two distinct local watersheds; Shooting Point Salts® from the North end of Hog Island in the Atlantic Coast Reserve, and Nassawadox Salts® grown on their home creek. They source their seed from two local hatcheries, and carry a line of locally derived Bayford oysters as well as hard clams, bay scallops, and other species of bivalves.
Tom finds the cohesive positive progressiveness of the Virginia food scene encouraging.
“A rising tide floats all boats, and because of the quality of people and ingredients the Commonwealth has, we are all rising quickly!”