Galician ría oyster from the Pontevedra estuary — the cold Atlantic upwelling that feeds the rías biospheres produces plump, mineral Pacific oysters with a characteristic iodine-umami finish.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishmineral
Pair with
AlbariñoGodello
Always start here
The reference version.
Nothing on it: brine 3, sweetness 3, minerality 3, umami 3 of 5, with a mineral finish.
What you'll tasteas it arrives
Brine
3
Sweet
3
Mineral
3
Umami
3
Acid
—
Details
Cultivationsuspended-longline · 18–24 monthsWaterRía de PontevedraAppearancemedium · elongated
If you like this, try
Ría de ArousaRía de ArousaModerate brine, with a sweetness that reflects the upwelling's rich phytoplankton feeding. Plump, notably sweet. Light mineral, mild iodine.Setúbal / Ria FormosaSado Estuary (SetúbalModerate brine with an immediate sweetness that the warm lagoon environment produces. Mild iodine. Firm flesh. Sweetness leads.
Taste them tonight
Shucking these yourself? The Oyster Kit
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