Grand Isle

Grand Isle · Gulf Coast, USA

Crassostrea virginica

Louisiana Gulf oyster from the barrier island of Grand Isle — the Mississippi River's enormous freshwater influence dominates, producing oysters with very low brine, exceptional sweetness, and a distinctly rich, umami depth unlike anything from the Atlantic coast.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity1/5
Sweetness4/5
Minerality1/5
Umami4/5
Textureplump
Finishsweet

Pair with

Pinot GrisUnoaked ChardonnayLight Lagerhot saucehorseradish
Always start here

The reference version.

Louisiana Gulf oyster from the barrier island of Grand Isle — the Mississippi River's enormous freshwater influence dominates, producing oysters with very low brine, exceptional sweetness, and a distinctly rich, umami depth unlike anything from the Atlantic coast.

What you'll tasteas it arrives
Brine
1
Sweet
4
Mineral
1
Umami
4
Acid
—

Everything below is measured against this plate.

Details

Cultivationrack-and-bag · 12–18 monthsWaterBarataria BayAppearancemedium-large · elongated

If you like this, try

ApalachicolaApalachicolaMild and immediately approachable — the opposite of a Belon or a high-brine Wellfleet.Bon SecourBon SecourClassic Gulf oyster sweetness with a creamy finish and almost no brine — warm Alabama waters and low-salinity bay conditions create a reliably mild, sweet profile.
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