Wild Goose oysters from Rhode Island
Mar. 15th, 2025 01:07 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
concert_goer20x Wild Goose oyster
Narragansett Bay, RI
Species: Atlantic oyster (Crassostrea virginica)
ROC monthly selection
Medium-sized shells of brown color with beige tones and occasional brick-red patches. Well-shaped and quite attractive. The shells are strong and thick, making shucking easy most of the time, and contain just enough moderately firm meat. The flavor has noticeable saltiness, prosciutto, vegetable broth, mineral notes, a touch of mushroom, and a somewhat buttery finish. Briny and savory — excellent! One of the best oysters the East Coast can produce. I really love Atlantic oysters from Rhode Island in particular — there's something about their system of salt ponds that makes these shellfish especially delicious.
Narragansett Bay, RI
Species: Atlantic oyster (Crassostrea virginica)
ROC monthly selection
Medium-sized shells of brown color with beige tones and occasional brick-red patches. Well-shaped and quite attractive. The shells are strong and thick, making shucking easy most of the time, and contain just enough moderately firm meat. The flavor has noticeable saltiness, prosciutto, vegetable broth, mineral notes, a touch of mushroom, and a somewhat buttery finish. Briny and savory — excellent! One of the best oysters the East Coast can produce. I really love Atlantic oysters from Rhode Island in particular — there's something about their system of salt ponds that makes these shellfish especially delicious.
