Umami
Crassostrea virginica
A savory Rhode Island oyster from Narragansett Bay. Intensely sweet and creamy with pleasant saltiness and a clean finish. Deep-water suspension cultivation produces tender meats full of spirit and finesse.
Flavor Profile
Finish
Clean, sweet, pleasant saltiness
Expert Notes
Umami oysters live up to their name with an intensely savory character that embodies the fifth taste. Cultivated in deep suspension trays up to 50 feet below the surface in Narragansett Bay's strong tidal currents, these oysters develop a distinctive creamy texture paired with bright sweetness. The nutrient-rich waters and unique cultivation method produce tender meats with a pleasant saltiness and refined finish that showcases both spirit and finesse. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- East Passage, Narragansett Bay, Rhode Island
- Size
- Small (up to 3 inches)
- Shell Color
- Brittle, light-colored
- Meat Color
- Cream
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: umami, light, brothy
"an intensely savory and sweet flavor profile with a creamy texture"
savorysweetcreamy
"Responsibly farmed. Flavor Profile: tender meat; clean, sweet, and light in flavor"
tendercleansweetlight
"tender meat; clean, sweet, and light in flavor. Small, shallow cup."
tendercleansweetlight
"Tucked away in the East Passage of Narragansett Bay, these oysters are slow growers and take 4 years to reach cocktail size (2.5 – 3″)."
"The taste fills your mouth with minerals and brothy umami richness. Copper, iron, clay—it's all there. [Note: This describes Moonstone oysters from nearby Point Judith Pond, RI, providing context for regional flavor characteristics]"
mineralbrothyumamicopperiron
"Chapel Creek Oysters noted for Umami or savoriness, with a buttery mineral rich taste with a crisp light finish and saltiness. [Note: This refers to Chapel Creek oysters from Virginia, demonstrating umami characteristics in East Coast virginicas]"
umamisavorybutterymineralcrisp
About the Farm
Salt Water Farms
The company is renowned for producing several oyster varieties from Narragansett Bay, Rhode Island, including Quonset Point, Beaver Tails, Newport Cups, and Umami Oysters.
- Cultivation Method
- suspended culture
History & Background
Umami oysters are cultivated in the East Passage of Narragansett Bay, Rhode Island. The name 'Umami' references the fifth basic taste sensation, reflecting the savory, glutamate-rich flavor profile that these oysters exhibit.
The pairing of oysters with champagne is scientifically supported by umami synergy, where free glutamate in champagne and free glutamate and 5'-nucleotides in oysters create an enhanced umami taste experience.
Did You Know?
- These oysters take 4 years to reach cocktail size (2.5-3 inches), making them slow growers
- The name 'Umami' is considered one of the 5 taste sensations alongside sweet, salty, sour, and bitter
- Scientific research has shown that oysters contain high concentrations of glutamates that create a meaty, broth-like umami quality
Sources & References
This information was compiled from 7 sources.
- Umami Oysters - The Oyster Encyclopedia — Oyster Encyclopedia
- Umami Oysters — Chef's Resources
- East Coast Vs West Coast Oysters | Tasting Guide from Crave Fish Bar — Crave Fish Bar
- Umami Oysters (RI) - Element Seafood — Element Seafood
- Farms | The Hatchery — The Hatchery
- Umami synergy as the scientific principle behind taste-pairing champagne and oysters — Nature Scientific Reports
- Winter Points — The Oyster Guide
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
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