Before the 19th century, when food preservation techniques evolved, Virginia oysters were only consumed locally while in season. Historically, that meant they were only eaten during months whose names contain an "R." This is because oyster quality is poor right after they have spawned and because oysters would spoil without refrigeration during warmer months. Thankfully, because of modern refrigeration, oysters can now be enjoyed any month of the year.

Oysters have long been one of the most important commercially harvested species in the Chesapeake Bay. When canning was introduced in the 1800s, they were packaged in Virginia's coastal cities and transported inland by railways, expanding the demand nationally. Virginia became so famous for oysters that the scientific name for the Eastern oyster (also called the Atlantic or American oyster) is Crassostrea virginica. The Old Dominion is now the number-one state on the East Coast for oyster aquaculture.

Travelers can enjoy oysters like true Virginians year-round, thanks to numerous local seafood festivals and marquee Virginia oyster events such as the Urbanna Oyster Festival, the Chincoteague Island Oyster Roast, and The Merroir and Terroir Oyster Roast. Many Virginia wineries and breweries offer Virginia oysters on their menus. (Sauvignon Blanc brings out the freshness of raw oysters, while Chardonnay makes fried and broiled oysters all the more mouth-watering.)

This August 5th, celebrate National Oyster Day by ordering a plate of them at one of Hampton Roads' popular seafood restaurants-such as the Black Pelican.