Point aux Pins
Crassostrea virginica
Alabama's pioneering boutique oyster from Grand Bay. Small, tender, and silky with a signature buttery, creamed-corn sweetness. Mild on brine, big on oysterness.
Flavor Profile
Finish
Clean, buttery, with a delicate hint of sweet
Expert Notes
Point aux Pins oysters shocked the Gulf Coast market when they debuted as petite, buttery oysters in a region known for wild, muddy beasts. Grown on suspended lines in Grand Bay, Alabama since 2009, these boutique-sized oysters are consistently flavorful with a silky, tender texture. Their flavor profile is described as a clean, buttery, creamed-corn kind of sea—mild on brine and big on oysterness—making them the perfect blend of meaty, salty, and creamy. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Grand Bay, Alabama, Bayou La Batre, Alabama
- Size
- Small (2-3 inches)
- Shell Color
- White-and-black
- Meat Color
- Cream
What Experts Say
Across 10 sources, tasters describe this oyster as:
Unique notes: creamed-corn, silky, oyster-forward, ivory
"Mild buttery, moderate briny, delicious!"
butterybrinymild
"These oysters shocked the hell out of everyone when they hit the market as petite, buttery oysters in a land of wild, muddy beasts. Deep-cupped and plump, these silky oysters finish sweet and clean."
butterysweetcleansilkyplump
"Perhaps the most popular boutique oyster farmed in Alabama, these 'oysters worth killing for' (a company motto) feature a uniquely creamy, even buttery taste."
creamybuttery
"Their flavor is a clean, creamed-corn kind of sea, light on brine and big on oysterness; a fine example of what the Gulf can do. The plump meats and healthy ivory color come from the algae-rich waters of Grand Bay, Alabama."
cleancreamed-cornlight brineoyster-forwardplump
"Point aux Pins oysters are incredible. They are grown in a pristine place called Sandy Bay. This area is far away from any development and is a very salty bay. The oysters have a wonderful flavor. They are grown in off-bottom cages and that keeps the oysters clean and gives them a beautiful cup shape. They are both delicious and aesthetically pleasing."
wonderful flavorsaltyclean
"Though I was used to saltier varieties from the East Coast, I find the just slightly milder flavor of these oysters to be wonderful. I get enough salt but also get the full flavor of the oyster. Beautiful shells and plump meats!"
mildsaltyfull flavorplump
About the Farm
Point aux Pins Oyster Farm
Est. 2009Founded by Steve Crockett and his wife Dema in 2009, Point aux Pins was the first commercial oyster farm in the Gulf of Mexico and became nationally recognized for pioneering Gulf oyster farming in Grand Bay, Alabama.
- Cultivation Method
- floating bags
History & Background
Point aux Pins was the first commercial oyster farm in the Gulf of Mexico, established in 2009 in Grand Bay, Alabama. The farm was created with help from the Auburn University Shellfish Laboratory, which adapted environmentally sustainable farming methods using floating cages. The oysters shocked the market when they hit as petite, buttery oysters in a region previously known for wild, muddy oysters.
The oyster is named after the Point aux Pins peninsula in Grand Bay. The farm adopted the tagline 'Oysters worth killing for' referencing a 1926 murder over oyster-harvesting rights at Murder Point, where a man was killed with a baseball bat and shot over oyster access. The pristine, undeveloped location in Sandy Bay near the Grand Bay National Wildlife Refuge contributes to the oyster's clean, premium quality.
Did You Know?
- First commercial oyster farm in the Gulf of Mexico
- Named after a peninsula where a murder occurred in 1926 over oyster harvesting rights
- Helped pioneer Gulf oyster farming alongside Auburn University's Shellfish Laboratory
- The farm motto is 'Oysters worth killing for'
- Scored 84 points in a blind tasting at the North American Oyster Showcase, ranking 7th out of 26 oysters
Sources & References
This information was compiled from 10 sources.
- Point aux Pins Oyster - Oysterater — Oysterater
- A State-by-State Guide to the South's 35 Best Oysters — Garden & Gun
- Point aux Pins - The Oyster Guide — The Oyster Guide
- Two Gulf Oysters Make Most Delicious List — Gulf Seafood News
- Oysters, Alabama Style - The Bitter Southerner — The Bitter Southerner
- Pointe Aux Pins Oysters - The Oyster Encyclopedia — Oyster Encyclopedia
- Beginner's guide to the world of Alabama oysters — Yellowhammer News
- Blue Pool and Shigoku Take Best Oysters Prize — The Oyster Guide
- What makes a Gulf oyster worth $3 apiece? — NOLA.com
- Oysters Menu - Sidecar Patio & Oyster Bar — Sidecar NOLA
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Learn More
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