Cotuit
Crassostrea virginica
America's oldest oyster brand since 1857. Rich, complex, with strong mineral brine balanced by sweet notes and a lingering slate finish.
Flavor Profile
Finish
Lingering slate finish with sweet brine
Expert Notes
The Cotuit represents classic American oyster excellence with over 165 years of continuous farming heritage. Strong mineral brine and plump, rich meats deliver a complex flavor profile that balances high salinity with subtle sweetness. The distinctive jade-green shells result from local algae, while freshwater streams and clean water from Nantucket Sound provide exceptional growing conditions. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Cotuit Bay, Cape Cod, MA
- Size
- Medium (2.5-6 inches)
- Shell Color
- Jade green
- Meat Color
- Plump, light gray
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: jade-colored shells, lingering finish, bright
"Cotuit oysters come from a clear, cold cove matted with verdant eelgrass and bountiful with a particular algae that turns the oyster shells jade. The oysters still have the bright and briny flavor they are famous for."
brinybright
"These were rich and a bit complex. Big, deep cups and pleasantly briny. They weren't particularly earthy or sweet, but rather somewhere in between."
richcomplexbriny
"Large cup and nice sweet brine"
sweetbriny
"Has a more complex flavor profile than many other oysters from the Cape. Nice at first but it remains as a sort of heavy lingering sweet brine."
complexsweetbrinylingering
"Cotuit Oysters are recognized for their unique briny flavor unlike any other. Fresh water streams, marshes and estuaries combined with the clean water entering from Nantucket Sound provide our oysters with a rich food supply. This special combination gives our oysters moderate to high salinity (29-30PPT) and a sweet finish which is known and demanded in many parts of the world."
brinysweet
"Cotuit Oysters are recognized for their briny flavor and unique sweet finish. Plump meats, moderate brine, and a slightly sweet finish."
brinysweetplump
About the Farm
Cotuit Oyster Company
Est. 1857Founded by Captain William Childs in 1857 when he returned from a life at sea to become an oysterman. In 1894, his son Samuel established his oyster shanty at the present location. The oldest oyster company in the United States.
- Cultivation Method
- bottom culture
History & Background
The Cotuit Oyster Company, founded in 1857 by Captain William Childs, is the oldest continuously operated oyster company in the United States. In 1912, Harry D. Haight, a wealthy executive at Eastman Kodak, became a big fan of Cotuit's oysters and consolidated local oyster grants, helping establish the brand's prominence.
Cotuit oysters have been raised on one of the oldest oyster leases in the country since 1837, making the name 'Cotuit' world famous. The village's commercial oyster farming has become a beloved institution.
Did You Know?
- America's oldest oyster brand, in continuous operation since 1857
- The oyster shells turn jade-colored due to a particular algae in Cotuit Bay
- The hard shells make shucking easier due to tumbling and bottom planting methods
- Grown in Cotuit Bay with moderate to high salinity of 29-30 PPT
Sources & References
This information was compiled from 7 sources.
- Cotuit - The Oyster Guide — oysterguide.com
- Cotuit Oyster Reviews — oysterater.com
- Oysters - Cotuit Oyster Company — cotuitoystercompany.com
- Cotuit Oyster — Oysterology Online — pangeashellfish.com
- Cotuit Oyster Company - Farm Credit — farmcredit.com
- Piers, landings, and oyster grants: the story of Cotuit's Town Dock — churbuck.com
- Cotuit Oysters - Chefs Resources — chefs-resources.com
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