Matunuck
Crassostrea virginica
A balanced Rhode Island oyster from Potter Pond. Crisp and briny with a subtle salinity, balanced by mild sweetness and a clean finish. Slowly grown over 3-5 years for exceptional quality.
Flavor Profile
Finish
Clean, slightly sweet, refreshing
Expert Notes
Matunuck oysters are slowly grown over 3-5 years in the pristine waters of Potter Pond, Rhode Island. These oysters showcase a crisp, briny flavor with a subtle salinity that's beautifully balanced by a mild sweetness. The clean finish and plump meats reflect the quality of their cold-water Rhode Island environment. Their sturdy, deep-cupped shell with a polished appearance makes for an elegant presentation, while the meat delivers a firm, satisfying texture with pleasing complexity. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Potter Pond, East Matunuck, Rhode Island
- Size
- Medium (3 inches)
- Shell Color
- Sturdy with polished appearance
- Meat Color
- Plump
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: like a friendly goodbye, beautiful salt flavor, punch of brine
"uniquely Matunucks, with their distinct, briny crispness and lightly sweet finish, like a friendly goodbye"
brinycrispsweet
"It had punch of brine and a sweet meat. A very very nice choice for a flavorful (briny) oyster."
brinysweet
"The oysters are on the smaller side, and I find them sweet and delicate."
sweetdelicate
"Always a beautiful, clean salt flavor. And always spectacular to eat them right there at the oyster bar."
cleansaltybeautiful
"The view is breathtaking and the ocean scent of the mild breeze flowing over their outdoor patio heightens the already fresh flavor of their seafood."
freshocean
About the Farm
Matunuck Oyster Farm
Est. 2002Founded by Perry Raso on Potter Pond in East Matunuck, Rhode Island. Raso grew up wild-harvesting shellfish from age 12 and studied aquaculture at URI before establishing the farm as a wading depth aquaculture operation.
- Cultivation Method
- rack and bag
History & Background
Perry Raso founded Matunuck Oyster Farm in 2002 with a state Sea Grant to lease one acre (now grown to seven acres) in Potter Pond. By 2008, the farm was selling oysters across the country. In 2009, Raso opened Matunuck Oyster Bar to create a 'pond-to-table' dining experience, with the restaurant located just across the water from the farm.
Matunuck Oyster Bar has become a celebrated destination, consistently earning recognition from Food & Wine, Condé Nast Traveler, The Boston Globe, and Chicago Tribune. The farm offers free tours led by Perry Raso himself. In addition to oysters, the operation includes Matunuck Organic Vegetable Farm (certified organic in 2015).
Did You Know?
- Perry Raso started digging littlenecks in Point Judith Pond when he was 12 years old
- The farm began as a one-acre operation in 2002 and has grown to seven acres
- Matunuck Oyster Farm hosts free tours led by owner Perry Raso
- The oysters are slowly grown over 3-5 years for exceptional quality
- Raso also established a state-of-the-art shellfish hatchery and research center
Sources & References
This information was compiled from 8 sources.
- Homegrown: Matunuck Oysters — Rhody Oysters
- Shuck of the Week: Matunuck Oysters — Pangea Shellfish Company
- Matunuck — Oysterater
- Salt Pond Hopping: Rhode Island Oyster Farm Tour — In a Half Shell
- Matunuck Oyster Farm — RI Oyster Trail
- A Visit to Matunuck Oyster Farm — New England Parisienne
- Matunuck Oyster Bar Review – South Kingstown, RI — Home Is A Kitchen
- Restaurants Archives — The Oyster Guide
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
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