At the tip of Long Island, Montauk faces Atlantic Ocean influence directly — the result is a sharply briny, mineral oyster closer in character to New England Atlantics than to the sweeter Peconic Bay varieties.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmineral
Pair with
ChablisBlanc de Blancs Champagne
Always start here
The reference version.
Nothing on it: brine 4, sweetness 2, minerality 4, umami 2 of 5, with a mineral finish.
What you'll tasteas it arrives
Brine
4
Sweet
2
Mineral
4
Umami
2
Acid
—
Details
Cultivationrack-and-bag · 3–4 yearsWaterFort Pond BayAppearancemedium · elongated
If you like this, try
Fisher's IslandFisher's IslandCold and immediate — the Atlantic connection through The Race produces a brine that's assertive in a way that sheltered Sound sites don't achieve.Little RamEast HamptonEast End Long Island oyster from the exposed Gardiner's Bay — more brine and mineral character than the sheltered Peconic Bay varieties, with a firm texture and clean finish.
Taste them tonight
Shucking these yourself? The Oyster Kit
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