Tomahawk
Crassostrea virginica
A medium-sized East Coast oyster raised by the Shinnecock Nation in Long Island's Shinnecock Bay. Notable for its chewy texture, moderate salinity, and distinctive herbal finish with celery and sagebrush notes. Pretty jade shells with brick-colored swirls.
Flavor Profile
Finish
Volatile, herbal finish with celery and sagebrush notes
Expert Notes
Tomahawk oysters are a trademarked brand raised by the Shinnecock Nation using rapid-growth techniques that bring them to market size in just a year. The intense tides of Shinnecock Bay cause the oysters to develop strong adductor muscles, resulting in a noticeably chewy, firm texture. The flavor profile is surprisingly complex—moderate salinity balanced with sweetness, but distinguished by an almost volatile, herbaceous finish reminiscent of celery and sagebrush that sets them apart from other East Coast varieties. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Shinnecock Bay, Southampton, Long Island, New York
- Size
- Medium (2-3 inches)
- Shell Color
- Jade with brick-colored swirls
- Meat Color
- Ivory to light gray
What Experts Say
Across 6 sources, tasters describe this oyster as:
Unique notes: celery, sagebrush, lemony, seaweed
"A noticeably chewy, medium-sized oyster with moderate salinity, decent body, and pretty jade shells with brick-colored swirls. I have no idea what accounts for the almost volatile, celery & sagebrush finish, but I like it."
chewymoderate salinitycelerysagebrush
"Tomahawks are fresh and crisp with a sweet aftertaste and bright salinity. This 3 inch wild oyster has a firm texture."
freshcrispsweetbright salinityfirm
"Tomahawks are chewy, medium-sized oyster with moderate salinity and pretty jade shells with brick-colored swirls."
chewymoderate salinity
"Tomahawk Oysters have well defined cups, a medium brine with a clean, fresh flavor and a lemony finish."
medium brinecleanfreshlemony
"Tomahawk oysters are small, firm, and have a mild, clean flavor with a hint of seaweed."
firmmildcleanseaweed
About the Farm
Shinnecock Nation
The Shinnecock Indians of Long Island grow oysters in Shinnecock Bay using modern plastic trays, then move them to the bay bottom where daily tidal exposure strengthens the oysters' adductor muscles, allowing them to reach market size in about a year.
- Cultivation Method
- rack and bag
History & Background
Originally grown by the Wampanoag Tribe in Menemsha Pond, Martha's Vineyard, Massachusetts, but that operation was abandoned. The Tomahawk brand is now a trademarked variety raised by the Shinnecock Indians in Southampton, New York, reviving an ancient Indigenous oyster farming tradition.
Ages ago, the Shinnecock Indians grew oysters by capturing free-swimming larvae on branches placed in Shinnecock Bay, then moving the tiny spat to safer salt ponds for growout. Today they use modern methods while maintaining their cultural connection to oyster cultivation.
Did You Know?
- The daily tidal exposure acts like 'Pilates' for the oysters, strengthening their adductor muscles
- These oysters grow to market size in about a year—roughly twice the normal rate
- The Tomahawk name is trademarked and distinct from the old Martha's Vineyard Tomahawks
Sources & References
This information was compiled from 6 sources.
- Tomahawk (Shinnecock) — The Oyster Guide
- Tomahawk Oysters — Chefs Resources
- Live Oysters — Fortune Fish Co
- Oyster Varieties — The Seafood Merchants
- Oyster Tasting Log — Peek & Eat
- The Tomahawk — The SF Oyster Nerd
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