Beginner Friendly US East Coast Researched

Pine Island

Crassostrea virginica

Historic Long Island Sound oyster harvested by traditional dredge methods since 1887. Large, robust shells with full meats. Balanced brine and sweetness with a crisp texture and sweet finish.

Brininess

Size Large

Shell deep cupped

Flavor Profile

Primary Flavors

Briny Sweet

Secondary Notes

Rich Crisp Clean Full-bodied

Finish

Sweet, crisp, memorable

Expert Notes

Pine Island oysters are harvested by dredge by Flowers & Sons, the last of the old-time New York oystermen, with a history dating back to 1887. These massive oysters feature strong, irregular shells with thick, muscular bodies and full meats. With a balanced salinity of approximately 27 ppt, they deliver a rich brine complemented by sweetness and a crisp, meaty texture with a clean, sweet finish. Their characteristics are similar to Bluepoints but with a more robust, wild character befitting their traditional harvest method.

Origin & Characteristics

Species: Crassostrea virginica
Native to: USA
Grown in: Oyster Bay, Long Island Sound, New York
Size: Large (3-5 inches)
Shell Color: Gray-white with irregular, gnarly texture
Meat Color: Plump cream to gray

Perfect Pairings

Best Seasons: Fall, Winter, Spring

What Experts Say

Across 7 sources, tasters describe this oyster as:

briny salty sweet savory firm

Unique notes: rocky aftertaste, succulent, rich brine, chewy, strong-shelled

"The large, dark belly suggested bold flavors to come and it delivered on that quite nicely. The salty, chewy meat had a rocky aftertaste."

In A Half Shell — Julie Qiu

saltychewyrockybold

"Sweet, salty, and succulent"

Catanese Classic Seafood

sweetsaltysucculent

"Oyster Bay has an ideal 27 ppt salinity, and its oysters come out briny, savory, firm, and strong-shelled."

The Oyster Guide — Rowan Jacobsen

brinysavoryfirm

"A New York treasure. Strong shells, rich brine, full meats, and a history that goes back to 1887."

Oysterater — Rowan Jacobsen

brinyrichfull

"Remarkably similar in taste to the Blue Point Oyster, Pine Island Oysters also share a rich history and a rich brine."

Oceanos Restaurant

brinyrich

"Deep, cold waters like we have off Long Island tend to make an oyster briny. This year has brought an especially good crop of New York varieties: Pine Island, Fisher's Island, Blue Point, Great South Bay, etc."

Grub Street

briny

About the Farm

Cultivates Pine Island oysters through sustainable oyster farming in Long Island's Oyster Bay since 1887, using boats that have been in operation since the 1930s. The hatchery, nursery, and bottomland are all located near Oyster Bay.

Cultivation Method: bottom culture

Visit Farm Website →

History & Background

Pine Island oysters have been sustainably 'ranched' in Long Island's Oyster Bay since 1887 by Frank M Flower & Sons, with a history dating back over 130 years. Oyster Bay was named by Dutch settlers for its abundant oyster population.

Should be at the top of every farm-to-table locavore list in New York City. Harvested in Billy Joel's underwater front yard as part of 1,800 acres of bottomland. Despite being a local treasure, they lack presence in NYC restaurants possibly because they've been around too long to be considered 'cool.'

Did You Know?

Harvested using boats that have been in operation since the 1930s
Harvested by vacuum dredge in a Rube Goldberg-style contraption
Literally grown in Billy Joel's underwater front yard in Oyster Bay
History dates back to 1887

Sources & References

This information was compiled from 7 sources.

Pine Island oysters from Oyster Bay — The Oyster Guide
Oysters & Absinthe at Maison Premiere — In A Half Shell
East Coast Oysters - 2024 — Catanese Classic Seafood
Pine Island Oyster — Oysterater
Pine Island Oysters — The Oyster Encyclopedia
New York Oysters Are Fat and Sassy — Grub Street
A Look Into Our Raw Oyster Selection At Oceanos Seafood Restaurant — Oceanos Restaurant

Learn More

Biology & Species

Pine Island