Meet our Oysters.

Photo by Ben Stern on Unsplash

Moonstone Oysters

Flavor Profile – Medium to strong brine with a sweet nutty finish.

Harvest Location – Point Judith Pond, Rhode Island

Growers – John and Cindy West of the Cedar Island Oyster Farm

Grow-out Method – Rack and Bag nursery; bottom culture grow-out harvested with modified bay-scallop dredges.

Flavor Influenced By:

  • Salinity – 28-32 parts per thousand salinity

  • Bottom Makeup – Clay and hard packed sand.

East Beach Blonde Oysters

Flavor Profile – Crisp brine with a buttery, sweet finish.

Harvest Location – Ninigret Pond, Charlestown, Rhode Island

Growers – Jim Arnoux, East Beach Farms, LLC & Nick Papa, East Beach Oyster Co.

Grow-out Method – Rack and Bag Nursery; tumbled, bottom culture grow-out; harvested with bull-rakes.

Flavor Influenced By:

  • Salinity – 29 parts per thousand salinity

  • Tides & Currents – Small tides with some freshwater input

  • Bottom Makeup – Sand, gravel and mud

Wild Goose Oysters

Flavor Profile – Strong brine with a creamy Umami finish.

Harvest Location – West Passage, Narragansett Bay, Rhode Island

Growers – Thomas & Russell Blank of the Rome Point Oyster Farm

Grow-out Method – Rack and Bag nursery; floating bags to market size; tumbled to strengthen shell.

Flavor Influenced By:

  • Salinity – 32 - 35 parts per thousand salinity

  • Tides & Currents – Significant tidal exchange in Narragansett Bay

  • Bottom Makeup – Gravel and sand

 

Dutch Island Oysters

Flavor Profile – Full oceanic mineral saltiness with thick umami finish.

Harvest Location – West Passage, Narragansett Bay, Rhode Island

Grower – Mark Goerner, Jamestown Oyster Co.

Grow-out Method – Oyster-grow system, floating rack-n-bag; tumbled to strengthen shell.

Flavor Influenced By:

  • Salinity – 32 to 35 ppt (full strength oceanic)

  • Tides & Currents – Significant tidal exchange in Narragansett Bay.

  • Bottom Makeup – Sand and gravel bottom make-up.

Breachway Oysters

Flavor Profile – Subtle brine with a clean earthy finish.

Harvest Location – Ninigret Pond, Charlestown, Rhode Island

Grower – Brian Pinsky, 401 Oyster Co. LLC

Grow-out Method – Rack and Bag nursery; grow-out harvested in modified rack-n-bag system.

Flavor Influenced By:

  • Salinity – 22-28 parts per thousand salinity

  • Tides & Currents – Small tides with some freshwater input

  • Bottom Makeup – Clay and hard packed sand

Ninigret Cups

Flavor Profile – Subtle brine with a thick creamy finish.

Harvest Location – Ninigret Pond, Charlestown, Rhode Island

Grower – Rob Krause, Ninigret Oyster Farm

Grow-out Method – Rack and Bag nursery; bottom culture grow-out harvested in modified rack-n-bag system.

Flavor Influenced By:

  • Salinity – 22-28 parts per thousand salinity

  • Tides & Currents – Small tides with some freshwater input 

  • Bottom Makeup – Clay and hard packed sand.

 

Sea-Kist Oysters

Flavor Profile – Full oceanic mineral saltiness with thick umami finish.

Harvest Location – Dutch Harbor Jamestown, Rhode Island

Growers – Bill Cregan, Sea-Kist Aquaculture & Nick Papa, East Beach Oyster Co.

Growout Method – Floating bag system; tumbled to strengthen shell.

Flavor Influenced By:

  • Salinity – 32 to 35 ppt (full strength oceanic)

  • Bottom Makeup – Sand and gravel bottom make-up, near-shore 5 – 8 foot depth.

Quonnie Rocks

Flavor Profile - Sharp salt taste finished with a rich “creamy” umami aftertaste.

Harvest Location – Quonochontaug Pond, Charlestown, Rhode Island

Grower – Jim Arnoux, East Beach Farms, LLC

Growout Method – Floating cage nursery system, tray and bottom culture for final grow out.

Flavor Influenced By:  Quonnie Pond is the saltiest of all of RI’s coastal lagoons.

  • Salinity – 30 ppt

  • Tides & Currents  –  3.0 foot tides

  • Bottom Makeup – sand and boulders

Point Judith Salts

Flavor Profile – Strong brine with an organic, sweet finish.

Harvest Location – East Pond, Point Judith, Rhode Island

Grower – Tom Hoxsie, Hoxsie Shellfish Farm

Grow-out Method – Rack and Bag nursery; bottom culture grow-out harvested with rakes and by hand.

Flavor Influenced By:

  • Salinity – 28-32 parts per thousand salinity

  • Tides & Currents – Small tides with some freshwater input

  • Bottom Makeup – Clay and hard packed sand.

 

Hope Island Oysters

Flavor Profile – Strong mineral salt flavor with a rich creamy finish.

Harvest Location – West Passage, Narragansett Bay, Rhode Island

Grower – Andrew Smiley, Allen Harbor Oyster Co. 

Grow-out Method – Rack & Bag system, tumbled grow-out for initiating shell thickness.

Flavor Influenced By:

  • Salinity – 32 to 35 ppt (full strength oceanic)

  • Tides & Currents – Significant tidal exchange in Narragansett Bay

  • Bottom Makeup – Sand and gravel bottom make-up.

Matunucks

Flavor Profile – Subtle brine with a sweet finish.

Harvest Location – Potters Pond, Rhode Island

Grower – Perry Raso, Matunuck Oyster Farm

Grow-out Method - Rack and Bag nursery; bottom culture grow-out.  Harvested by rakes and diving.

Flavor Influenced By:

  • Salinity – 28-32 parts per thousand salinity

  • Bottom Makeup – Clay and hard packed sand.

West Passage Oysters

Flavor Profile – Full oceanic mineral saltiness with rich umami finish.

Harvest Location – West Passage, Narragansett Bay, Rhode Island

Grower – Graham Watson, West Passage Oyster Co.

Grow-out Method – Oyster-grow system, floating rack-n-bag; tumbled to strengthen shell.

Flavor Influenced By:

  • Salinity – 32 to 35 ppt (full strength oceanic)

  • Tides & Currents – Significant tidal exchange in Narragansett Bay

  • Bottom Makeup – Sand and gravel bottom make-up.

 
 

Rome Point Oysters

Flavor Profile – Strong brine with a creamy Umami finish. 

Harvest Location – West Passage, Narragansett Bay, Rhode Island

Grower – Thomas & Russell Blank, Rome Point Oyster Farm

Grow-out Method –  Rack and Bag nursery; floating bags to market size;  tumbled to strengthen shell.

Flavor Influenced By:

  • Salinity – 32 - 35 parts per thousand salinity

  • Bottom Makeup – Gravel and sand.