Prior to becoming an oyster farmer, Jim Arnoux began harvesting shellfish on the historic Great South Bay, the home of the original Blue Point oyster. Digging for clams had long been a tradition in his family, one passed down to him from his father and uncle. Bull rake in hand, Jim began to earn money clamming when he was 14 and continued to do so throughout his attendance at the University of Rhode Island, where he earned his degree in Coastal Policy and Management.In 2003, Jim and Nick Papa founded East Beach Blondes out of a quest to deliver the most unforgettable sensory experience directly from pond to palate. Since then, their mission has remained the same: to deliver a quality oyster twelve months out of the year.Though his favorite oysters shine on their own, Joseph knows that pairings can enhance the oyster experience when executed thoughtfully. “It’s as much about what we don’t use as what we do use,” he says. For example, “No cocktail sauce, ever!” His preferred pairings include “freshly made mignonettes, spirits, and fruits.”
This Washington state species (the only one indigenous to the West Coast) were the favorites of both James Beard and Mark Twain. Once functionally extinct, they’re produced by only a few people in the state. These oysters have a medium salinity and a highly mineral taste that Joseph likens to a penny.Except for the Belon and Olympia varieties, which are only available in the winter, these can all be on hand at Joseph’s Megu pop-up, plus a few extra treats: He tries to serve “rare, ultra-premium oysters from everywhere we legally can.” His favorite oyster origins of late include New Zealand, Baja, Alaska, Nova Scotia, and New Brunswick. Plus, a super-rare variety from North Carolina.
For Joseph, the oyster experience at a restaurant should be “no gimmicks: just superior product, live shucking, excellent service, and extraordinary presentation.” If a restaurant piles on the cocktail sauce, it might be a red flag — you don’t want to obscure the taste of the shellfish. At the Megu pop-up, he puts the focus on the oysters themselves with a clean, omakase-style menu.
Though they’re now booming in the States, these varieties (of which there are over 1,000) are indigenous to the Western Pacific and Asia. “They were introduced by Japanese immigrants [who] began to practice aquaculture and built an enormous industry.” Favorite varieties include Capital and Shigoku oysters from Washington, Kusshi oysters from British Columbia, and the coveted Hog Island Sweetwaters from California. These varieties typically have a low-medium salinity, with grassy notes and fruit flavors like melon and cucumber.
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Where are the most expensive oysters?
Kumamoto oysters are harvested in the Kumamoto prefecture in Japan and have a sweet, buttery flavor that’s beloved by seafood aficionados. These oysters are small in size but big on flavor, and they’re one of the most expensive varieties you can find.
These are native to the Belon river in northwestern France, but Joseph notes that “some made their way [to the U.S.] in the 18th century, and we now have a wild population in Maine.” These are creamier, flatter, and rounder than other oysters and can be similar to Olympias — medium salinity and high minerality.
This variety is grown in three regions: Washington, California, and Baja. Joseph endorses those from the Pacific Northwest, specifically the Kumos from Taylor Shellfish on the Puget Sound. Kumamotos have been trendy because, Joseph says, “they’re small, frilly, delicate, and hard to grow.” Low in salinity, they are usually described as sweet with fruit or grassy vegetal flavors.
Joseph calls these “the Budweiser of oysters,” since they’re so ubiquitous on the East Coast — “everybody and their sister-in-law have had Blue Points in their life.” He characterizes them, generally, as having medium salinity and medium minerality on the bite and finish.If you’re not sure where to begin, start with some advice from oyster expert Kevin Joseph, co-founder of Oyster Week. Over the years, Kevin has hosted an oyster tasting menu pop-up at Megu in New York City, where he has showcased international varieties and experimented with pairings and flavor profiles. Here’s some of his shellfish expertise. Oysters are one of the world’s most impenetrable delicacies (sometimes, literally) — enigmatic and surrounded by ritual. Restaurants that serve them may offer varieties from around the world with little explanation, served with an array of mignonettes and toppings. But which oysters should you order? And what should you actually put on them? Ostrea Regal oysters are grown in the cold, clear waters of New Zealand and have a rich, creamy flavor that’s unmatched by other varieties. These oysters are carefully farmed and harvested by hand, which makes them even more exclusive and expensive. The Ostrea Regal oyster is a true culinary masterpiece.The most expensive oysters are a delicacy reserved for those with deep pockets, but they’re also an experience unlike any other. These oysters are grown in pristine waters, carefully harvested, and expertly prepared to deliver a one-of-a-kind taste sensation. Let’s explore some of the most expensive oysters you can find:
Oysters have long been a symbol of luxury and indulgence, and some varieties are more exclusive than others. In this post, we’ll take a look at the most expensive oysters in the world, from their unique flavors to where you can find them.
A: Expensive oysters are best served raw or lightly cooked to showcase their unique flavors. They’re often paired with a simple dressing of lemon juice, vinegar, and shallots, or served on their own with a side of mignonette sauce.Indulging in the most expensive oysters in the world is not just a culinary experience, but an adventure. The unique flavors and textures of these exclusive delicacies offer a taste of luxury that’s hard to come by. Whether you’re a seasoned seafood lover or a curious foodie, trying these oysters is a bucket list item worth considering. While they may come with a high price tag, they offer an unforgettable gastronomic journey that’s worth the indulgence. A: Oysters are expensive because they’re a luxury item that’s difficult to farm and harvest. The most expensive oysters are grown in pristine waters and are carefully cultivated to ensure their unique flavor and texture. A: Expensive oysters can be found at high-end seafood markets and restaurants. They’re often imported from overseas and are sold for a premium price due to their rarity and exclusivity.Are you ready to elevate your seafood dining experience? Look no further than live king crab! In this blog post, we’ll explore the best ways to serve this delectable delicacy. From impressive platters to refreshing salads, we’ve got your cravings covered. Get ready to indulge in the succulent and sweet meat of live king crab with our mouthwatering recipes. Whether you’re hosting a special occasion or simply treating yourself, these dishes are guaranteed to impress. Let’s dive into the world of live king crab and discover the ultimate seafood delight!
Kumamoto oysters are harvested in the Kumamoto prefecture in Japan and have a sweet, buttery flavor that’s beloved by seafood aficionados. These oysters are small in size but big on flavor, and they’re one of the most expensive varieties you can find. Kumamoto oysters are often served raw or lightly cooked to showcase their delicate taste.
Belon oysters are one of the most sought-after varieties in the world, and they’re also one of the most expensive. These oysters are harvested in the Belon River in France and have a unique, coppery flavor that sets them apart from other oysters. Belon oysters are notoriously difficult to farm, which is one reason they’re so rare and expensive.Conwy oysters are harvested in the Conwy River in Wales and are prized for their sweet, nutty flavor. These oysters are farmed in small batches, which makes them highly exclusive and expensive. Conwy oysters are a favorite among seafood lovers who want to indulge in something truly unique.Pinctada Maxima oysters, also known as the gold-lip oyster, are harvested in the waters of Australia and Southeast Asia. These oysters have a rich, meaty flavor and are often referred to as the “king of oysters.” Pinctada Maxima oysters are highly prized for their size and flavor, which makes them one of the most expensive oysters in the world.Matunuck Oyster Bar is committed to uniting fresh, locally grown produce with farm-raised and wild-caught seafood to make the freshest dishes you’ll find anywhere.
Where are blonde oysters from?
The Savage Blonde Oysters name was developed as a joke at first but one thing for sure is that these oysters are anything but that. Esteemed for their quality, they are cultivated in floating bags in Savage Harbour Bay in PEI.
What we love most about growing oysters on PEI is the pride that we get when we look at each oyster floating on the farm. Each year the crop just keeps looking better and better. It’s a rare thing to be able to find so much satisfaction in one’s work.
We started in the shellfish business in 1997 by purchasing, grading and selling wild caught oysters and quahogs. Today, we still process wild oysters from PEI, but we have expanded into cultivation.The bulk of the oysters in PEI are harvested from the west end of the Island. We are one of very few growers on the eastern end of the island, making our oysters unique. What makes them stand out are their blonde shells and sharp brine!
For the majority of the season, our farm operates similarly to most other farms, however during the bitter winters, we use an ice breaking boat to break apart the ice, and send it with the tide into the Northumberland Strait. This allows us to fish through the winter.
Why they’re unique: Charlestown, RI is historically known for its high-quality oysters and extremely pristine and scenic environment. Ninigret Pond is connected to the Atlantic Ocean by a thin channel known as the Breachway, allowing the oysters to get the best of both worlds; salty ocean water and brackish pond water. On any given day, the temperature of the pond can fluctuate up to 10 degrees with the tide which adds to the layers of flavors.
Story: The farm was named for its duo of tow-headed founders, Nick Papa and Jim Arnoux. Founded in 2003, East Beach Blondes was created as a way for Nick to diversify his commercial shellfishing income. What started as a part-time job quickly turned into a full-time expanding business harvesting high-quality steamers, muscles, oysters, and littlenecks. When the Ocean State Shellfish Cooperative was founded in 2008, the pair split the acreage and expanded into separate oyster farms.
Where do South Bay Blonde oysters come from?
These oysters are sourced from the South Bay of Massachusetts in New England. Boasting a slightly-sweet, medium brine and rich texture, they are sure to elevate any dish or stand alone with your signature sauce!
How they’re grown: This farm is located in a coastal salt pond on over 30 acres of pristine estuarine habitat. Oyster seed is grown in an upweller before moving to a rack and bag system. They’re tended to and tumbled constantly which helps promote thick shells and uniform shape. Once they’re large enough, they’re removed from the bags and either bottom-planted directly in the hard sand at the bottom of the pond, or placed in trays.At Island Creek Oysters we grow the world’s finest oysters and have a damn good time doing it. Harvested daily and shipped overnight from Duxbury Bay to your kitchen. From your back deck to the country’s best restaurants – we do what we love and we love what we do, and it shows.How they taste: EBB’s pack a lot of flavor, particularly in comparison to other RI oysters. We get strong saltiness up front followed by an unmistakable bread and butter flavor that fades into a delicate, sweet finish.
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If you’ve used this product, log in and leave a review to tell us and other customers what you thought about it. Get paid up to $16 for submitting one of the first text, photo, or video reviews for this item. View your account for details.Rhode Island has two main types of oysters – those from South County salt ponds and those grown in Narragansett Bay. Broadly, oysters out of the Bay tend to be brinier with a sweeter finish and oysters from the pond tend to be less briny with a more umami finish.
Oysters were the only seafood Stu wouldn’t let his wife eat during pregnancy due to the rare but dangerous Vibrio. Similar caution should apply for those who are immune-compromised.
Below are a few of our favorite oysters that we tend to have in the shop on a consistent basis. We choose oysters that are grown with a straight hinge and strong shell for easy shucking. We also look for good deep cups to ensure good liquor content. Check it out for the flavor profiles and info that describes why they taste how they do.To avoid oysters puddling in melted ice, use this tip from Cook’s Illustrated and put the ice over some sort of grate with a sheet pan underneath so the oysters remain suspended as the ice melts
If you haven’t yet had the unique Olympia, that should go to the top of your list. It doesn’t travel well, so you’ll probably need to visit Washington State. Colville Bays are easy to find in PEI but rarely seen elsewhere. Sweet Drayton Harbor oysters aren’t sold commercially; you’ll need to visit the Community Oyster Farm in Washington State. Whale Rocks are rare Connecticut oysters from the Mystic River. Chiloes made some brief appearances in the United States but now are hiding out in Chile. Sydney Rock Oysters are the favorite Down Under and may begin appearing in the United States. To find the real grail, go to Brittany and get yourself a bona fide Belon.Naked Roy’s Beach and Moonstone are named for nude beaches. Fanny Bays might as well be. Tatamagouche, Malagash Thrumcap, Nootka, and Hama Hama are just plain fun to say. Tomahawk has a certain retro charm. A Stingray is cool, a Kusshi is cute, and who could forget their first Carlsbad Blond?Tiny, intense Olympias are the demi-glace of oysters, a perfect reduction of tasty flavors. Penn Cove Selects and Hama Hamas are more satisfying in size, with the bright green flavors that mark the best Pacifics. Kumamotos have unmatched fruitiness—though Hog Island Sweetwaters give them a run for their money and balance the fruit with perfect brine. Westcott Bay Flats deliver a refined, metallic zing that can be found only in a European Flat. Among Eastern oysters, Colville Bays have full citrus flavor and perfect salinity, Glidden Points are big and briny. For mineral-rich, savory intensity, Moonstones, Oysterponds, and Widow’s Holes are your best bets. Some feel that a Totten Virginica combines the best of both coasts in one oyster.Two Canadian oysters from opposite ends of the country grow in national parks: Raspberry Points in Prince Edward Island National Park and Imperial Eagle Channels in Pacific Rim National Park. Nootka Sounds grow in an area of British Columbia less populated than Pacific Rim National Park. Canoe Lagoons hail from Alaska’s 17-million-acre Tongass National Forest, where the bears outnumber the people. Drake’s Bays are screened from all of California by the bulk of Point Reyes National Seashore. Cuttyhunks live in solitary splendor on the deserted west end of Cuttyhunk Island, ten miles off the Massachusetts coast.
Look for oysters grown in or near the open ocean. Maine and Massachusetts provide some of the briniest, with Pemaquids, Glidden Points, Wiannos, and Wellfleets leading the pack. Island Creeks, from Duxbury, can be extraordinarily salty, and Cuttyhunks come from an island off the coast of Cape Cod that has no rivers. Olde Salts, grown near Chincoteague Bay, are one of the few briny Virginia oysters. Pacifics tend to be less salty than Eastern oysters, but Snow Creeks fit the bill, and Willapa Bay is famous for its salty oysters. Bahia Falsas and El Cardons, from Baja California, may be the saltiest oysters on the planet.Damariscotta Belons are your Everest. Snow Creek Flats are your K2. Any European Flat is going to test you. Large Pacifics can also have intense and exotic flavors, particularly those from southern Puget Sound. Skookums will push the musk as far as you want to take it. Hammersley Inlets aren’t far behind. Any extra-large oyster will deliver sheer chewing intimidation.
Kumamotos are Sauvignon Blanc’s best friend; their clean melon flavors bring out its fruit. Westcott Bay Petites and Stellar Bays are both creamy and mild, not too salty, with no clashing bitterness. Eastern oysters are tougher matches for wine, but buttery Watch Hills have a full-bodied flavor that can be terrific with sharp, flinty wines, and Rappahannock Rivers bring out the minerals in some white wines. Beausoleils have a supreme lightness that is heaven with Champagne.
Forget Eastern oysters. The kind of sweetness you’re looking for can only be found in a Kumamoto—sweetest of the sweet—and some Pacifics. Totten Inlets are reliably sweet, Baywater Sweets and Hog Island Sweetwaters amazingly so. Nootka Sounds and Chelsea Gems also deliver the goods.
Those potent, briny, musky oysters are as overblown as an Australian Shiraz. You like to savor oysters with wine, so you want subtle mineral flavors, not metal and salt and mud.
You’re not sure about this whole oyster thing, and need some convincing, preferably with the lightest-flavored, smallest, least intimidating oysters possible.
Wellfleets? Westcotts? Been there, done that. You’ve had all the common oysters and want to taste new ones no one has heard of. And you’re willing to travel.Different oysters suit different occasions and different people. If you haven’t yet been wowed by oysters, you may well have been dallying with the wrong ones. Maybe you hate the mouthful of salt you get with Eastern oysters and love supersweet Kumamotos. Maybe you like bold, gourmet oysters with brassy, lemony finishes. Or maybe that’s not you at all. Maybe, for you, heaven is a plate of petite oysters accompanied by Champagne, candlelight, and the perfect dinner companion. Don’t endure the duds in your search for a compatible oyster. Save yourself time, money, and heartbreak by picking your profile below, then finding your matches.
What is the sweetest oyster?
Kumamoto The Sweet Tooth Forget Eastern oysters. The kind of sweetness you’re looking for can only be found in a Kumamoto—sweetest of the sweet—and some Pacifics. Totten Inlets are reliably sweet, Baywater Sweets and Hog Island Sweetwaters amazingly so.
Beausoleils are the East Coast model, delicate, salty, with a fresh biscuit aroma. Many other New Brunswick oysters, such as La Saint Simons and Caraquets, also have a small size and clean finish. On the West Coast, Kumamotos are every beginner’s favorite oyster, and Kusshis are reliably small, pretty, creamy, and mild.
Suspended culture—floating trays or lantern nets—is the best way to preserve the colors and patterns some oysters develop on their shells. Carlsbad Blonds display black-and-white fan patterns. Kusshis, Stellar Bays, and Hog Island Sweetwaters have smooth, deep, purple-black shells. Imperial Eagle Channels and Nootka Sounds, two oysters from West Vancouver Island, have art-deco swirls of pink, purple, and green. Oysters from Samish Bay, including Penn Cove Selects and Naked Roy’s Beach, have impressively fluted shells.
Olympias are natural-set—and native, of course. Hama Hamas are still grown from natural sets in Hood Canal. Most Apalachicola oysters are completely wild, born and raised in the flats of Apalachicola Bay and harvested with tongs. Gulf oysters are generally wild, as are many Malpeques, Caraquets, Tatamagouches, Bras D’Ors, Martha’s Vineyards, and Chesapeakes. But if the call of the wild is what you’re after, consider harvesting your own. Many state parks, particularly in Washington State, have oyster seasons.I live nearby so I get these super fresh, and often. I also clam in Ninigret so I know that water well. They are so delicious and so consistent that they are hard not to love. They are also a nice companion to Watch Hills and the Potter’s Pond oysters if you are setting up a South County assortment. Worth seeking out and getting some Rhody brine in your life!
Got to taste these beautiful blondes at my favorite oyster haunt in Atlanta, Ga last weekend C & S Oyster Bar! They do a wonderful job of bringing in AMAZING QUALITY Oysters….. these are just that! And thank you 🙏 SaltyBee for your review you inspired me to have an extra 1/2 doz! Farmed in Ninigret Pond, one of Rhode Island’s abundance of prime salt ponds, guarded by the barrier beach of East Beach. Grown in off-bottom cages and tumbled frequently. The runts are tossed back to overwinter on the bottom so they cup up–unusual for cocktail sized oysters–then harvested with bull rakes. Not for the soft-shouldered. We powered through 150 of these over the last two weeks. They are delicious with their deep cups. The salinity is well balanced leading to a clean crisp finish. They have become among our favorites. The owner, Nick, shipped directly to us within two days the first time and then he accommodated us again as we drove to his Dad’s home to pick up 100 more this past Saturday. We were amazed. He is also selling them now at his wholesale prices of under a $1.00 per oyster. What a bargain.Oyster farmers (all farmers really) are struggling with the complete restaurant shut down in the Northeast. We plan to support them directly as much as we can.
Delicate, small, salty. Very good for $2/piece online. For me, cons are: i want more meat and its actually so salty that it muzzles the oyster flavor a bit. I would definitely buy it again, but my frequent and deep oyster cravings require something a bit more sessionable.
Very good oyster–medium briny. Good without anything or a single drop of lemon juice. I’ve had it twice in 2021. Six oysters in early November and six December at the Oyster Bar in Philadelphia. Felt the finish not as clean in the for the November batch so 4 out 4. The December order was excellent: 5 out of 5.
One of the classic RI Oysters, but like it’s neighbors it can be delicate and rewards careful shucking. The brine is a little less heavy than some from the bay, and the flavor is excellent.
The Ocean State Oyster Festival collaborates with Nature Conservancy of R.I. to reclaim the event’s discarded oyster shells, keeping them out of the landfill and adaptively up-cycling them for reef building.The eighth Annual Ocean State Oyster Festival is set for Saturday, Oct. 8 at River Walk Park, South Water Street, in Providence. It celebrates locally grown oysters and aquaculture in Rhode Island. The hours are 1 p.m. to 7 p.m.
The participating farms include Aquidneck Island Oyster Co., Bluff Hill Cove Oyster Farm, East Beach Blonde Oysters, Fox Island Oysters, Hope Island Oysters, Rocky Rhode Oysters, Quonset Point Oysters, Salt Pond Oysters, Sea Kist Oysters, Walrus & Carpenter Oysters and Watch Hill Oysters.The event is rain or shine, dog friendly if leashed and children 12 years old and younger attend for free. It is for all ages but those expecting to drink alcohol should bring their IDs.The waters of Barnstable Harbor are cold, clean oceanic waters which make Barnstable oysters a distinctly clean tasting oyster. Barnstables have a sweet, nut-like flavor and firm meats with a unique “crunch” to their texture.
This diver-harvested oyster is farmed in a select sub tidal area of the Damariscotta River in central Maine. Started as hatchery seed, Wiley’s grow into one of the best-tasting and most treasured New England oysters. The meats themselves are large, light in texture, and are of a relatively high salinity with a briny flavor and a finish with a hint of watermelon.
One of the most prized oysters in the country! Glidden Points are bottom planted in the cold Damariscotta River, slow-grown for 4 years, and then hand-harvested by divers (which is why they are not available in winter!) These big boys are large, meaty and dense with rock hard natty white and black shells. The taste is salty and buttery with a scallop like sweetness. Chatham oysters have been cultivated in Oyster Pond near Chatham, MA on the southeastern tip of Cape Code for over 30 years. The shells are large, grainy, and sepia colored like and old photograph. Pure ocean in a shell! This oyster is like getting hit in the face by a wave. Their strong salt is balanced by an amazing clarity of flavor, without the slightest aftertaste. The most famous of all New England oysters, Wellfleets are farmed in the protected intertidal flats of Wellfleet Harbor. The Cape’s lack of freshwater guarantees a profoundly briny flavor in its oysters. Wellfleet oysters tend to be long (3 inches) and strong-shelled. These oysters have plump meats with a mild, sweet popcorn like flavor, high brininess and a crisp, clean coppery finish.Moon Shoal oysters are grown by a firefighter who decided he loves oysters as much as he loves dousing flames. He uses the “rack and bag” method where the oysters sit suspended above the ground in mesh bags and are bathed by the waters of Cape Cod Bay. They harvested by hand when they reach perfection. These oysters have a unique taste described as “a ritz cracker dipped in chicken noodle soup”.
Grown in Mill Cove, near Bath, Maine Winter Points are four-inch oysters with a beautiful brown-and-white fan pattern shell tinged with green algae. The flesh is pale and meaty with a sweet briny broth and a sharp mineral finish. Winter Points are available year-round because the hearty growers cut through the ice in winter with saws and harvest the oysters with bull rakes. Raise your glass to toast these brave oyster farmers the next time you enjoy a Winter Point in February!
A nice addition to the Maine oyster scene, Weskeags hail from the Weskeag River in South Thomaston. Grown in staked bags to protect them from the striped bass that inhabit the river (and can eat oysters up to two inches in size, shell and all), Weskeags are a medium-sized, plump, meaty oyster with a briny flavor and a smoky kelp finish.Little Grizzlies are a medium sized oyster with a deep cup. They are grown in Little Bay, NH by Ray Grizzle, a professor of Aquaculture at the University of New Hampshire. They have a soft start – smooth transition into a mild saltiness, and a slight melony finish.
Farmed in Ninigret Pond, one of Rhode Island’s prime salt ponds, and guarded by the barrier beach of East Beach. East Beach Blonde Oysters are beautiful oysters, power washed often to produce the look of clean pearly shells with colorful blonde accents. They are small to medium in size and have a uniform cup shape due to periodic tumbling. The meats are silky and smooth with a mild, salty flavor.
Near Acadia National Park, Taunton Bay is one of Maine’s northernmost oysters. These oysters are farmed in off bottom mesh which are naturally tumbled by the tidal flows twice daily. This results in very uniform rounded shells, with a nice deep cup. The plump meats are briny to start and then have a buttery, chardonnay-like finish.The name translated means “Beautiful Sun”. They are farmed by the tray suspension method in the North Atlantic waters of Miramichi Bay, on the Acadian Peninsula of New Brunswick, Canada.. The constant action of the waves and tides cause these oysters to rustle against each other which creates consistently shaped, hardened, near perfect shells. They are not big—it takes them 4+years to reach a 2.5-inch cocktail size—but well groomed, and so uniform they almost look stamped out by machine. The white shells have a classy black crescent. Their flavor profile is both salty and sweet with hints of hazelnut, while offering a full and firm flesh. They are a perfect starter oyster!
What region has the best oysters?
The arctic temperatures and great depths of the southern waters in New Zealand contribute to the Bluff Oysters’ rich and succulent flavours. They are large, juicy and have an intense flavour, earning them a place among the finest oysters in the world.
Crowe’s Pasture oysters are raised on the white sandy bottom of the shores of East Dennis, Massachusetts. They are exposed to full ocean salinity and are fairly salty with crisp, clean meats.
What are blonde oysters?
East Beach Blonde Oysters are beautiful oysters, power washed often to produce the look of clean pearly shells with colorful blonde accents. They are small to medium in size and have a uniform cup shape due to periodic tumbling. The meats are silky and smooth with a mild, salty flavor. Cached
Pleasant Bay Oysters are cultivated in Pleasant Bay near the town of Orleans on the Atlantic Ocean side of Cape Cod. The owner has been farming these oysters in that same spot for almost 25 years. The area is ideal for oyster farming because the estuaries are rich in nutrients from the fresh water of multiple streams which mix with the clean, cold waters of the Atlantic. Pleasant Bay oysters take about 3 years to come to market size of 3” but they are worth the wait! They have the classic Atlantic brininess with a crisp, clean flavor, a buttery texture and sweet finish.
Fat Dog oysters are deeply cupped 3½ inch oysters. They are raised in Great Bay, New Hampshire. This leader in the New Hampshire oyster renaissance has plump meats with a silky sweet flavor and grassy tones.Walrus and Carpenter Oysters come from a fully sustainable farm by the same name located in the briny waters of Ninigret Pond in Charlestown, RI. These oysters are a medium to large size with a firm meat and a buttery and briny finish.
What are the most expensive oysters?
Belon oysters are one of the most sought-after varieties in the world, and they’re also one of the most expensive. These oysters are harvested in the Belon River in France and have a unique, coppery flavor that sets them apart from other oysters.
Whaleback oysters are named after the nearby Whaleback Shell Midden which is a shell dump, consisting primarily of oyster shells located on the east side of the Damariscotta River in Maine. It is preserved as a Maine state historic site and is included as part of the Damariscotta Oyster Shell Heaps listed on the National Register of Historic Places. The “middens” (or shell dumps) in this area were formed over 1,000 years between 200 BC to AD 1000 suggesting that native americans enjoyed slurping a good oyster as much as we do today! At first the oyster has a rugged brine, followed by hefty midtones and an abrupt clean finish.Belons are one of the rarest oysters in the world. These oysters act and taste very different from their cousins. Belons look more like a scallop than an oyster and are somewhat delicate so need to be handpicked by divers rather than raked or dragged. They also have weak adductor muscles and have trouble keeping their shells closed, so they need to be hand-banded with rubber bands until shucking time. As for their taste they are the most intense, overwhelming, unforgettable oyster you are likely to eat anytime soon. The creamy to light brown meat of these oysters is plump and substantial, with a big, pronounced flavor and metallic, “coppery” finish – very distinct but far less briny than other oysters, with a “sweet to flinty” overtone.
What is the flavor profile of savage blonde oysters?
A pronounced brine with crisp meats and a sweet, stony finish.
Kumamoto Oysters originated from Japan and are now one of the most popular oyster on the US west coast. They have very distinctive highly sculptured, fluted shells with deep cups. The Oyster Guide calls the Kumamoto the ‘Chardonnay of oysters’ and are among the most popular oyster due to their luscious fruity flavor and light brininess with a honeydew finish. They are a favorite for both new oyster eaters and connoisseurs.
Pemaquids are one of the best known bivalves in the country, having been around for over 30 years. They have big, thick, burly, brown and white shells with deep cups. Pemaquids are even brinier than Glidden Points, very firm with a blast of brine followed by a wave of soy sauce and cucumber.
Moose Cove oysters are from Great Bay, New Hampshire. While NH oysters are not as famous as their cousins in Maine, Rhode Island, or Massachusetts, they are sure giving them a run for their money. There are only 6 oyster growers in NH so these oysters can sometimes be hard to find. Which is why when you see them on the menu, you should jump at the chance to try some. Moose Coves hit you with a splash of sweetness, followed by a mild brine with hints of melon and a mineral finish.The flagship of New England oysters, Island Creeks are raised in off-bottom cages and then hand-planted in the shallow tidal flats of Duxbury Bay. The white and golden brown ridged shells are large with a nugget of creamy meat inside that will remind you of lobster and butter. Best eaten plain or with a few drops of fresh squeezed lemon juice.These oysters are grown in the New Meadows River in Bath, Maine. They are sweet, petite, and unforgettable! Give them a try when you see them on the menu.Spinney Creek oysters are born and raised in Maine’s Great Bay. They are a large, deep-cupped oyster about 3 inches in length, with extra-plump, creamy meats. Their texture is slightly crunchy, with a sweet and robust flavor that has a lovely, clean seaweed finish.The grower “tumbles” his oysters in bags and cages 3 or 4 times before they are planted in Duxbury Bay. This produces a very hard and uniform shell with deep cups and beautiful black and purple streaks on the ridged white shell. Standish Shore oysters have a sweet-buttery flavor that collides with the delicate notes of the ocean. The melt-in-your-mouth texture ends with a clean and salty finish. Marion Port oysters are one of the last truly wild oysters in Massachusetts. Baby oysters are set on rocks where they grow and thrive for about 3 years until fishermen pick them at low tide. Because they are not farm raised, they tend to be irregular in shape and flavor but still delicious! Very briny with seaweed notes. Pleasant mineral finish. These Cape Cod oysters begin their days as seedlings, feeding in the nutrient rich waters of North Bay on Cape Cod. From there they are moved to Barnstable Harbor where they are hand-planted in a natural environment to bottom finish. This mimics a natural wild oyster and helps promote a deep cup natural growth with a strong shell. The strong ebb and flow of ocean tides twice a day supply the oysters with a diet rich in minerality and salinity creating a distinctive ocean-in-a-shell flavor that can only come from the waters off of Cape Cod. Flying Point oysters are farmed by a husband and wife team in Freeport, Maine. These oysters derive their complex, salty/sweet flavor from the waters in which they are grown. Strong, incoming tides nourish them with cold, briny ocean water. Swift outgoing tides provide the oysters with a rich array of nutrients from the vast wetlands to the north of the growout site. This dynamic environment gives the Flying Point Oysters its outstanding flavor. Full-bodied & plump, balanced salinity, sweet & salty finish. Little Island Oysters have beautiful shells and deep cups almost the size of golf balls! Part of their lives are spent surface-cultured, which gives them their smooth shells. They are described as a bright, fresh, and mildly salty oyster — sharp brine up front with delicate meats and a sweet creamy finish. Perfect for the half-shell!These beautiful moss green oysters are grown in mesh bags in the shallow waters of Maine’s Scarborough River, part of a nature conservancy, just across from Nonesuch Point. The flavor is clean, crisp, and super briny. But after the salt comes a sweet, malty, grassy tang – kind of like a good beer.
Where are East Beach Blonde oysters from?
Ninigret Pond Farmed in Ninigret Pond, one of Rhode Island’s abundance of prime salt ponds, guarded by the barrier beach of East Beach. Grown in off-bottom cages and tumbled frequently. The runts are tossed back to overwinter on the bottom so they cup up–unusual for cocktail sized oysters–then harvested with bull rakes. CachedSimilar
A new variety of oyster from Island Creek that instead of being bottom-planted for its final grow-out stage, is kept in rack and bag, leading to a more delicate shell and meat. Row 34 is where this innovative tweaked approach started. Hence the name. Row 34 oysters have a nutty, umami-filled flavor.Onset Oysters are grown in Bourne Cove where natural spring waters flow into the cove and combine with the cool, clear saltwater of Buzzards Bay. These waters produce a sweet, briny oyster with an intense buttery finish, a taste that people have come to love.
What are the most flavorful oysters?
Blue Point oysters Joseph calls these “the Budweiser of oysters,” since they’re so ubiquitous on the East Coast — “everybody and their sister-in-law have had Blue Points in their life.” He characterizes them, generally, as having medium salinity and medium minerality on the bite and finish.
Raised in Heidi’s Pond, an old mill salt pond in pristine Pulpit Harbor, on the sparsely populated island of North Haven, 12 miles off the Maine coast. The oysters are begun in bags and then hand-planted on the hard clay bottom of the pond. They are harvested by divers after 3-4 years. North Haven’s are great shuckers with a nice brine followed sweet cream finish.
Duxbury oysters are cultivated in the cold, grassy, nutrient rich waters of Duxbury Bay, a small bay within Cape Cod Bay. The steady southwesterly winds help blow warm waters away and as a result the waters here are colder than Cape Cod Bay with the result that Duxbury Oysters do not go into spawn. But they act as if they are going to spawn by building up the fat and glycogen stores which carry other oysters through the spawning process. These extra stores of fat & glycogen gives Duxbury Oysters their plump, buttery texture and taste.
WiAnno Oysters are sustainably harvested by hand in the clear, cold waters of Cape Cod Bay. Wiannos are grown in racks and bags just off the bottom of the bay and are exposed at low tide. This helps them cup up into very pretty oysters. The white, slightly pink meat is somewhat sweet and profoundly salty. If you like Wellfleet-style salt blasts, these make a good alternative.These bivalves are from Harpswell, Maine and are grown by the Quahog Bay conservancy to benefit their efforts in protecting their natural habitat. They are slightly sweet and a little tart with a bright and savory olive finish. But the best part about these oysters is that 100% of the proceeds go to Quahog Bay Conservancy’s programs that protect the ecological integrity of the bay.