We've been oystering since 1930
Four generations later, we're still here — providing delicious, sustainable seafood to satisfied customers from coast to coast.
Where we come from, blood lines get tangled with fishing lines. Our family has hauled a living from the same watershed for four generations. For this reason, we care fiercely about protecting it.
We specialize in the great Eastern Oyster — hand-reared using sustainable methods in Virginia's pristine Little Wicomico River.
Chesapeake Bay oysters are known for their briny, full-bodied flavor. Ours are hand-raised on the Little Wicomico River using only the most sustainable methods. With every oyster you eat, you're helping to preserve our family's legacy — and the water that sustains it.
Meet Myles Cockrell
Myles Cockrell is the 4th Generation of the Little Wicomico Oyster Farm! He is also the current owner and operator of the Little Wicomico Oyster Farm.
In the Heart of The Chesapeake
Our homestead, located on the banks of the Little Wicomico River, has been in the Cockrell family since 1930. But our roots in the region reach even deeper – all the way back to the 16th century.
The Cockrell name is synonymous with the water — literally. Cockrell Creek flows into the Great Wicomico River, which flows into Chesapeake Bay. In the same way that our family's name is synonymous with the water, this part of Virginia is synonymous with seafood. Our oysters are known around the world for their briny, full-bodied flavor.
The Virginia Oyster Trail pays tribute to this heritage — giving visitors a behind-the-scenes view of the state's eight oyster "flavor regions" and the watermen who sustain them.
Our farm is located in the Middle Bay Western Shore region, which produces oysters with a salted-butter flavor and a slight, mineral finish.