April 18, 2016 — The Croxton cousins want to do for the Chesapeake Bay scallop what they helped do for its oyster: bring it back from the brink with bivalve farming and some savvy marketing.
That was the idea behind an event last night where the co-owners of Rappahannock Oyster Co. offered an early taste of the Bay scallops they hope to grow into a new commercial product. After successfully cultivating a small crop of the scallops, which take up to six months to become bite-size, Ryan and Travis Croxton hope to begin selling the shellfish at their four restaurants and elsewhere in the fall.
“They’ve been extinct (in the Bay) since 1933,” Travis Croxton said at the event. “We just found that out a couple years ago and thought—we love scallops, we love the Chesapeake Bay, let’s reintroduce them.”
The work they heard about was that of scientists at the Virginia Institute of Marine Science, who have been quietly restoring a small Bay scallops population at their Gloucester Point facility since the late 1990s.