Mecox Bay
Crassostrea virginica
Wild-harvested Long Island oyster from the deep, cold waters of Mecox Bay. Delicate and balanced with mild brininess, pronounced sweetness, and a clean mineral finish reminiscent of classic Bluepoints.
Flavor Profile
Finish
Mild mineral finish with sweet aftertaste
Expert Notes
Mecox Bay oysters are wild-harvested from the deep, cold waters of a small bay on Long Island's east end, fed by fast-flowing tributaries. These oysters deliver a delicate, balanced experience with low salinity and a pronounced sweetness that lingers on the palate. Their mild brininess, earthy undertones, and crisp mineral finish make them comparable to classic Bluepoints, offering a full-bodied yet refined taste that showcases the terroir of their pristine Long Island waters. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Mecox Bay, Long Island, New York
- Size
- Small to Medium (2.5-3 inches)
- Shell Color
- Gray-white with green hue
- Meat Color
- Cream to light gray
What Experts Say
Across 4 sources, tasters describe this oyster as:
Unique notes: oddly alkaline, Fort Knox shell
"Its flavor is awfully mild, not salty, and oddly alkaline."
mildalkalinenot salty
"They grow slower, too, so a market-sized Mecox Bay is at least three years old, with a Fort Knox shell that makes it easier to shuck than any other Long Island oyster. Its oysters flourish at thirty feet, where they stay cold and crisp."
coldcrisp
"Flavor Profile: medium brine, herbaceous, earthy, mild mineral finish"
medium brineherbaceousearthymineralmild mineral finish
About the Farm
Mecox Bay oysters are wild-harvested, not farmed. They represent one of the last robust populations of wild oysters in the Long Island region.
- Cultivation Method
- wild harvest
History & Background
Mecox Bay is home to a surprisingly robust population of wild oysters, perhaps the last in the Long Island region. Unlike shallow Great South Bay, Mecox is a deep hole where oysters flourish at thirty feet depth.
Mecox Bay has maintained a stable wild oyster population while other Long Island oyster fisheries have declined. The bay is located in an area known for weekend mansions and is a rare source of wild oysters.
Did You Know?
- Mecox Bay oysters have 'Fort Knox' shells that are actually easier to shuck than other Long Island oysters despite being very thick
- Market-sized Mecox Bay oysters are at least three years old due to slower growth at deeper, colder depths
- Can only be harvested seasonally from mid-November to the end of April
Sources & References
This information was compiled from 4 sources.
- Mecox Bay - The Oyster Guide — oysterguide.com
- East Coast Vs West Coast Oysters: The Crave Fishbar Tasting Guide — cravefishbar.com
- The Case for Oysters, Our Sixth Ingredient of the Week — ediblebrooklyn.com
- Flying Point Oysters - The Oyster Encyclopedia — oysterencyclopedia.com
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Learn More
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