Wianno
Crassostrea virginica
Rack-and-bag cultivated Cape Cod oyster from West Bay with deep cups and firm, plump meats. Profoundly salty like Wellfleets but with distinctive sweetness, yielding a balanced yet bold flavor profile.
Flavor Profile
Finish
Profoundly salty with lingering sweetness
Expert Notes
Wianno oysters are grown in racks and bags just off the bottom in the pristine waters of Cape Cod, exposed at low tide which helps them develop beautiful deep cups. Named after a Wampanoag chief, these oysters showcase the classic Cape Cod profile with high salinity balanced by natural sweetness. The firm, plump meats deliver a Wellfleet-style salt blast with slightly more sweetness, making them a compelling alternative for brine lovers who appreciate complexity. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- West Bay, Cape Cod Bay, Massachusetts, Nantucket Sound, Cape Cod
- Size
- Medium (3-4 inches)
- Shell Color
- Brown on top, green and white on bottom
- Meat Color
- White to slightly pink
What Experts Say
Across 10 sources, tasters describe this oyster as:
Unique notes: profoundly salty, Wellfleet-style salt blast, slightly pink meat
"The white, slightly pink meat is slightly sweet and profoundly salty. If you like Wellfleet-style salt blasts, these make a good alternative."
sweetprofoundly saltysalt blast
"These plump, succulent oysters have the distinct sweet and briny 'Wellfleet' flavor. Distinctly sweet, briny, succulent."
sweetbrinysucculentplump
"Strong briny flavor with a firm, plump texture and a sweet finish."
strong brinyfirmplumpsweet finish
"WiAnno Oysters are plump and firm with deep cup. They have a moderately briny flavor and a slight sweetness."
moderately brinyslight sweetnessplumpfirm
"Very nice deep cup for a smaller oyster – excellent flavor, medium brine, nice mouthfeel."
excellent flavormedium brinenice mouthfeel
"They do have a nice high brine level and are very meaty."
high brinevery meaty
About the Farm
Cape Cod Oyster Company / Aquanor Marketing
Est. 2004WiAnno Oysters is a trademarked brand grown, marketed, and sold exclusively by Aquanor Marketing and Cape Cod Oyster Company. Founded by Marion Kaiser (founder and CEO of Aquanor Marketing) in partnership with oyster farmer Dave Ryan, who has been running Cape Cod Oyster Co. for the past 20 years.
- Cultivation Method
- rack and bag
History & Background
Wianno is named after a quiet village on the South Shore of Cape Cod, which itself was named after Iyannough, a Native American sachem (chief) of the local Wampanoag tribe in what is now Barnstable County. The area historically was known as 'Oysterville' in the 1600s due to its abundance of oysters.
The oysters are grown in two different locations across the town of Barnstable on Cape Cod - in West Bay (near Cotuit and Osterville) and in Barnstable Harbor. The West Bay location is particularly revered, placing Wiannos among the 'bluebloods of the oyster world.'
Did You Know?
- The name 'WiAnno' is pronounced 'wee-AH-no'
- Osterville, Massachusetts was historically known as 'Oysterville' due to the abundance of oysters in the Nantucket Sound
- West Bay oysters are bottom planted for depth of flavor and shell strength, while Barnstable Harbor oysters are kept in off-bottom cages
Sources & References
This information was compiled from 10 sources.
- Wianno - The Oyster Guide — oysterguide.com
- Oysters - East Coast - Crassostrea virginica | Wianno — fortunefishco.net
- Wianno — oysterater.com
- Cape Cod Oyster Tour: A Look Into the WiAnno Way — inahalfshell.com
- WIANNO OYSTERS — coffeeandchampagne.com
- WiAnno Oysters — chefs-resources.com
- Wianno — samuelsseafood.com
- East Coast Oysters | WiAnno — coastalseafoods.com
- Living Off The Land (& Sea) - Gardens Under the Sea — onthewater.com
- OYSTER VARIETIES — theseafoodmerchants.com
You Might Also Like
38 Degrees North
US East CoastA balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.
Apalachicola
US Gulf CoastWild-harvested Gulf Coast oyster from Florida's legendary Apalachicola Bay. Small, intensely briny, and robust with a distinctive flavor that earned global recognition as the pinnacle of oyster quality.
Bagaduce
US East CoastA distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.
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
Read article →