Narragansett
Crassostrea virginica
Wild-harvested and farmed oysters from Rhode Island's historic Narragansett Bay. Long and skinny with shallow cups, these oysters deliver strong brine with earthy, mineral notes and a clean finish that reflects the challenging bay conditions.
Flavor Profile
Finish
Earthy, mineral, clean
Expert Notes
Narragansett oysters are primarily wild-harvested from the challenging bottom conditions of Narragansett Bay, developing characteristically long, skinny shells with shallow cups. These oysters deliver a strong briny punch up front with distinctive earthy and mineral undertones that reflect their environment. While traditionally mild and less briny when wild, farmed Narragansett Bay oysters tend to be cleaner and more consistently briny with subtle seaweed notes, showcasing the unique terroir of Rhode Island's historic oyster waters. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Narragansett Bay, Rhode Island
- Size
- Medium (3-4 inches)
- Shell Color
- Brown to gray-white
- Meat Color
- Light gray to cream
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: seaweed, light finish
"Wild oysters dredged from Narragansett Bay. They tend to be mild, without much brine, and are often long and skinny with shallow cups, due to the challenging conditions on the bottom of the bay."
mildlow brine
"Strong brine with earthy, mineral notes and a clean finish. Known for their mild flavor and low salinity, which reflect the conditions of their habitat."
brinyearthymineralclean
"Contained in a 2-inch light-colored shell, this oyster tasted like the fresh sea. There's a good amount of saltiness in that small body. It's briny, but it finishes lightly and leaves a clean feeling."
brinysaltycleanlight finish
"The flavor profile is clean and briny with slight hints of seaweed and they sit in a large well-cupped body. They're delicious."
cleanbrinyseaweed
History & Background
Narragansett Bay oysters have a long and rich history, dating back to the Native Americans who used them as a food source and currency. The colonists also prized these oysters, which were exported to Europe and other parts of America. At the height of the Rhode Island oyster industry, more than 60 oyster packinghouses lined the shores of Narragansett Bay.
The Narragansett Oyster Company was founded in the early 20th century and later became part of Blount Seafood Corporation, a major supplier to Campbell Soup Company. The Narragansett and Wampanoag people have harvested wild oysters from Narragansett Bay for thousands of years.
Did You Know?
- At its peak, over 60 oyster packing houses operated along Narragansett Bay shores
- The area has both wild-harvested and farmed oysters, with farming becoming increasingly important for bay restoration
Sources & References
This information was compiled from 7 sources.
- Narragansett - The Oyster Guide — oysterguide.com
- Narragansett Bay Oysters - The Oyster Encyclopedia — oysterencyclopedia.com
- Oyster Tasting Log - Peek & Eat — peekandeat.blogspot.com
- THE OYSTER REPORT - Paul Evans — paulevansny.com
- Rhode Island's Shellfish Heritage: An Ecological History — seagrant.gso.uri.edu
- Born from a Love of Food - Blount Fine Foods — blountfinefoods.com
- Saltwater Farms - RI Oyster Trail — rioystertrail.com
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Learn More
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