Tampa Bay

Tampa Bay · Gulf Coast, USA

Crassostrea virginica

Gulf Florida oyster from one of the state's largest bays — Tampa Bay's warm, shallow water and significant freshwater input from multiple rivers produce very sweet, plump oysters with minimal brine. Classic warm-water Gulf sweetness at its most pronounced.

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

Salinity1/5
Sweetness5/5
Minerality1/5
Umami3/5
Textureplump
Finishsweet

Pair with

Pinot GrisDemi-Sec VouvrayWheat Beer
Always start here

The reference version.

Gulf Florida oyster from one of the state's largest bays — Tampa Bay's warm, shallow water and significant freshwater input from multiple rivers produce very sweet, plump oysters with minimal brine. Classic warm-water Gulf sweetness at its most pronounced.

What you'll tasteas it arrives
Brine
1
Sweet
5
Mineral
1
Umami
3
Acid
—

Everything below is measured against this plate.

Details

Cultivationrack-and-bag · 12–18 monthsAppearancemedium · elongated

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ApalachicolaApalachicolaMild and immediately approachable — the opposite of a Belon or a high-brine Wellfleet.Indian RiverIndian River LagoonFlorida's Indian River Lagoon is a long, warm, nearly enclosed estuary with almost no ocean exchange — its oysters are extraordinarily sweet with virtually no brine, plump, and rich from the lagoon's dense phytoplankton. The sweetest end of East Coast oyster production.
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