WE LOVE OUR SEAFOOD During the fall and winter months, our regular seafood craze gets even fresher. December and January are the peak seasons for rockfish (striped bass), striper, black sea bass, flounder, speckled trout and blueline tilefish — all available within 50 miles. That’s not surprising though, since the mouth of the Chesapeake Bay is considered to be the largest and most biologically diverse estuary in the U.S., yielding more seafood than any of the country’s other 840 estuaries, making us — and all seafood lovers — incredibly lucky. 5 Iconic Virginia Beach Flavors You Have to Try Our brackish water is home to an amazing array of sea life, and the sandy soil is perfect for growing many edible treasures. The main hallmarks of our coastal cuisine are fresh, seasonal and simply prepared ingredients — often sourced from our own rich farmlands. 1-OYSTERS Once coveted by the English aristocracy for its size and salinity, the famous Lynnhaven oyster is a local legend that we can’t get enough of, no matter the season. Hop aboard a Pleasure House Oysters boat tour to taste an oyster plucked straight from the water beneath you, or order them how you like from one of our many seafood restaurants. VisitVirginiaBeach.com 61
Virginia Beach Official Visitors Guide 2025/2026: Page 61
