Rome Point
Crassostrea virginica
A powerful, full-strength oyster from Rhode Island's Narragansett Bay. Intensely briny and mineral-rich with a luxurious buttery, umami finish. Grown in oceanic conditions using rack and bag methods with tumbling.
Flavor Profile
Finish
Creamy umami with buttery notes
Expert Notes
Rome Point oysters are the definition of a 'full strength' salt-water oyster, grown under oceanic conditions in Narragansett Bay's West Passage. Formed during the last ice age, this drowned river valley with its gravel and sand bedrock foundation produces oysters with powerful mineral intensity and oceanic brine (32-35 ppt salinity). The salty start transitions seamlessly into a luxurious buttery, umami-rich finish that makes these an epicurean experience for experienced oyster lovers who appreciate bold, complex flavors. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- West Passage, Narragansett Bay, North Kingstown, Rhode Island
- Size
- Medium to Large (3-3.5 inches)
- Shell Color
- Gray-white
- Meat Color
- Light gray to cream
What Experts Say
Across 5 sources, tasters describe this oyster as:
Unique notes: creamy, sweet finish, crisp
"Full oceanic brine with buttery umami finish."
brinyoceanicbutteryumami
"Ocean Salty flavor with a Creamy & Sweet finish"
saltyoceancreamysweet
"Strong And Crisp Oceany Brine With A Creamy Umami (Essence of Deliciousness) Finish. Wild Goose Oysters have the most 'Ocean' flavor of the Oysters we offer"
strongcrispoceanicbrinycreamy
"Salty start, sweet finish. When cooked on the grill they have a similar taste to steamers, especially delicious when basted with some tarragon butter."
saltysweet
"Well known for the salty ocean flavor and buttery aftertaste."
saltyoceanbuttery
"Strong brine with a creamy Umami finish."
strongbrinycreamyumami
About the Farm
Rome Point Oyster Farm
Russell Blank has been a fisherman for most of his life and grows Rome Point oysters (also branded as 'Wild Goose' oysters) in the West Passage of Narragansett Bay. The oysters are described by Russ as an epicurean experience.
- Cultivation Method
- rack and bag
History & Background
Rome Point oysters are grown in Narragansett Bay, Rhode Island, a drowned river valley formed during the last ice age with a bedrock foundation. The area's strong tides, high salinity from the cold Atlantic, and gravel and sand ocean bottom contribute to the oysters' distinctive oceanic character.
These oysters are distributed through the Ocean State Shellfish Cooperative, which unites Rhode Island shellfish farmers in a mission to provide the highest quality shellfish. Rome Point oysters are known for having the most 'ocean' flavor among Rhode Island varieties.
Did You Know?
- Also marketed under the brand name 'Wild Goose Oysters'
- When grilled, they taste similar to steamers and are especially delicious with tarragon butter
- Grown in waters with 32-35 parts per thousand salinity
Sources & References
This information was compiled from 5 sources.
- About The Farms - Ocean State Shellfish Cooperative — oceanstateoysters.com
- Rome Point Oysters – OSSC — oceanstateoysters.com
- Wild Goose Oysters! — thelobsterguy.com
- Rome Point Oyster Co — rioystertrail.com
- LIVE OYSTERS — fortunefishco.net
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Learn More
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