Paramour
Crassostrea virginica
A mild, refined East Coast oyster cultivated in Narragansett Bay, Rhode Island, with origins from Virginia's Atlantic-facing Parramore Island. Despite full ocean exposure, it delivers a surprisingly gentle brine with firm meat and a clean, fruity finish.
Flavor Profile
Finish
Clean, fruity, refreshing
Expert Notes
Paramour oysters present an intriguing paradox—despite exposure to full Atlantic salinity off Virginia's Parramore Island and cultivation in Rhode Island's cold waters, they remain surprisingly mild and refined. The slow growth rate in Narragansett Bay's crisp waters produces firm meat with a clean, fruity finish that's more reminiscent of true Chesapeake oysters than the searingly salty profile one might expect. Their balanced, approachable character makes them a favorite at raw bars seeking accessibility without sacrificing complexity. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- West Passage, Narragansett Bay, Rhode Island, Parramore Island, Virginia Coast
- Size
- Medium (2-3.5 inches)
- Shell Color
- Gray-white
- Meat Color
- Cream to light gray
Perfect Pairings
What Experts Say
Across 4 sources, tasters describe this oyster as:
Unique notes: mushroom, crunchy
"Parramore Island is off the Virginia coast, not far south of Chincoteague. There, exposed to the full Atlantic, not a drop of fresh water in sight, it should make a searingly salty oyster. But the oyster that occasionally turns up on a raw bar as 'Paramour'—a sexier spelling—is quite mild in my experience, more like a true Chesapeake."
mildclean
"Described as having 'intoxicating bursts of brininess'"
briny
"At our tasting, the Paramours shucked easily with a pop and a twist. The initial brine was pleasant, like the perfect first date, as gentle as you want and as aggressive as you need. The bite was crunchy with great mouth feel. Our taste buds were enchanted with an earthy sweetness, offering different accents of a good fresh button mushroom. Truly, sophistication in every slurp."
brinysweetearthymushroomcrunchy
About the Farm
Paramour oysters have conflicting origin stories in the research: originally from Parramore Island, Virginia (exposed to the full Atlantic), later relocated to Caribou Bay, Nova Scotia, and more recently referenced as cultivated in Narragansett Bay, Rhode Island.
- Cultivation Method
- bottom culture
History & Background
Named after Parramore Island off the Virginia coast, these oysters were originally harvested from Atlantic-facing waters but have been cultivated in multiple locations over time.
The name 'Paramour' is described as a 'sexier spelling' of the island name Parramore, reflecting marketing appeal for raw bars.
Did You Know?
- Despite full Atlantic exposure at the original Virginia location, Paramour oysters are surprisingly mild rather than searingly salty
- The oyster has been cultivated in at least three different locations: Virginia, Nova Scotia, and Rhode Island
Sources & References
This information was compiled from 4 sources.
- Paramour - The Oyster Guide — oysterguide.com
- Paramour Oysters - Chefs Resources — chefs-resources.com
- CA Curtze Co - Oyster of the Week: PARAMOUR — facebook.com
- Paramour Oysters - The Oyster Encyclopedia — oysterencyclopedia.com
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