Montauk Pearl
Crassostrea virginica
Farm-raised in Montauk's pristine waters since 2009. Medium-sized with distinctive black-striped shells and intensely briny, savory flavor. Dense, plump meat with a crisp, clean finish.
Flavor Profile
Finish
Crisp, clean, lingering salinity
Expert Notes
Montauk Pearl oysters showcase the robust character of Long Island Sound with an intense briny liqueur that hugs their dense, rounded meat. Farm-raised in the pristine waters of Montauk since 2009, these oysters deliver a powerful yet clean salinity with subtle metallic notes that reflect their wild Atlantic heritage. The plump, tender texture and crisp finish make them a standout for those who appreciate a truly briny, savory oyster experience. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Montauk, Long Island, New York
- Size
- Medium (3-3.5 inches)
- Shell Color
- Gray with distinct black stripe
- Meat Color
- Cream to light gray
What Experts Say
Across 9 sources, tasters describe this oyster as:
Unique notes: watermelon rind, mineral, ocean mist
"A snappy crispness to the meat (and there's a lot of it), and a finish that tasted of slightly-sweet, fresh watermelon rind."
brinycrispsweetwatermelon
"It reminds me of being out in the ocean at sunset…a double-overhead swell, perfect off-shore winds, a little rainbow blowing off the back of the wave. It's like that salt taste of the mist when you're coming down the face of the wave."
brinysaltyocean
"Briny ocean start, chew to unleash the sweeter complexities of flavor. Swallow for a lasting clean nutty finish."
brinysweetcleannutty
"Pure, briny flavors that capture the heart of the ocean. Plenty of briny liquor, which hugs a dense, rounded meat. The end result is oysters that are beautiful inside and out, a true 'kiss from the sea.'"
brinydenseclean
"Bright and briny with hints of minerality; crisp, clean finish."
brinymineralcrispclean
"Once you open one up, they basically sell themselves."
About the Farm
Montauk Shellfish Company
Est. 2009Founded by commercial fisherman Mike Martinsen and marine biologist Mike Doall, who teamed up to give back to their community and pay respect to the Earth by launching Montauk's first oyster farm in Lake Montauk.
- Cultivation Method
- floating bags
History & Background
Montauk Pearl Oysters are new to the oyster scene, first established in 2009. The success of their operation has given the East End a new found interest in aquaculture. The farm was established on a unique plot of private underwater land in Lake Montauk that Mike Martinsen was living on and asked his landlord if he could use for farming.
Five-star chefs in New York and Long Island feature these oysters on menus. Highly sought after in upscale restaurants including Maison Premiere in Brooklyn, The Lobster Place in Chelsea Market, and Veritas in Union Square.
Did You Know?
- The name 'Montauk Pearl' was coined by co-owner Mike Martinsen
- Demand for the oysters has already exceeded supply
- The farm uses an innovative grow-out system unique to Montauk Shellfish Company
- Mike Martinsen has been working on the water in various fisheries since 1980
Sources & References
This information was compiled from 9 sources.
- A Reason to Kiss the Sea: Montauk Pearl Oysters — Food Curated
- Montauk Pearl Oysters — LIOGA — Long Island Oyster Growers Association
- Montauk Pearl Oysters (NY) — Element Seafood
- Montauk Pearls: A Kiss from the Sea — Element Seafood
- Game Changers: Oysters Save The Sea — The Purist
- East Coast Vs West Coast Oysters: The Crave Fishbar Tasting Guide — Crave Fishbar
- Gypset Lifestyle ~ Montauk Pearl Oysters — Gypset Girl
- Bubbles & Bivalves — Sea Island Resort
- Montauk Pearl Oyster — Montauk Pearl Oysters
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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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