Breakwater Oysters from Portsmouth, RI
Available for a limited time only.
Farmer: Jordan Viera
Location: Sakonnet River, Portsmouth, RI
Size: 2.5" - 3"
How they’re grown: The 2-acre farm is located in the Sakonnet River and protected by numerous breakwaters, including a “rip-rap” style stone breakwater sheltering the nearby road. Seed is started in a rack and mesh bag system where it grows to about 2 inches in size. They’re moved to trays that are planted on the river bottom for their final grow-out, which can take 1-3 years.
How they taste: Like most Rhodie oysters, these pack a punch of salt that is highlighted with a beautiful minerality. Great meats provide a toothy texture, that once bit into, pops with subtle vegetal sweetness. These are certainly bangers!
Why they’re unique: The shallow and protected waters of Island Park Cove produce ideal growing conditions for shellfish. During warmer months, the cove flourishes with food and nutrients, and oysters in the shallowest parts of the farm will show their gratitude by growing at a rapid rate. The muddy bottom that the cages sit on and the high density of algae in the shallow waters not only give the oysters an earthy and vegetal taste, but they can take on an earthy green appearance as well!
Story: Jordan was approved for his lease in February 2021, and while he may be the new kid on his own farm, he’s no stranger to the oyster biz. For the last several years, he’s been managing a neighboring farm that produces one of our favorite oysters, Riptides from Westport, MA. With the tutelage of oyster vet, Kerian Fennelly, Jordan has an arsenal of farming techniques to produce a fantastic oyster.
California Prop 65 Warning
Available for a limited time only.
Farmer: Jordan Viera
Location: Sakonnet River, Portsmouth, RI
Size: 2.5" - 3"
How they’re grown: The 2-acre farm is located in the Sakonnet River and protected by numerous breakwaters, including a “rip-rap” style stone breakwater sheltering the nearby road. Seed is started in a rack and mesh bag system where it grows to about 2 inches in size. They’re moved to trays that are planted on the river bottom for their final grow-out, which can take 1-3 years.
How they taste: Like most Rhodie oysters, these pack a punch of salt that is highlighted with a beautiful minerality. Great meats provide a toothy texture, that once bit into, pops with subtle vegetal sweetness. These are certainly bangers!
Why they’re unique: The shallow and protected waters of Island Park Cove produce ideal growing conditions for shellfish. During warmer months, the cove flourishes with food and nutrients, and oysters in the shallowest parts of the farm will show their gratitude by growing at a rapid rate. The muddy bottom that the cages sit on and the high density of algae in the shallow waters not only give the oysters an earthy and vegetal taste, but they can take on an earthy green appearance as well!
Story: Jordan was approved for his lease in February 2021, and while he may be the new kid on his own farm, he’s no stranger to the oyster biz. For the last several years, he’s been managing a neighboring farm that produces one of our favorite oysters, Riptides from Westport, MA. With the tutelage of oyster vet, Kerian Fennelly, Jordan has an arsenal of farming techniques to produce a fantastic oyster.
California Prop 65 Warning
Original: $125.00
-65%$125.00
$43.75Description
Available for a limited time only.
Farmer: Jordan Viera
Location: Sakonnet River, Portsmouth, RI
Size: 2.5" - 3"
How they’re grown: The 2-acre farm is located in the Sakonnet River and protected by numerous breakwaters, including a “rip-rap” style stone breakwater sheltering the nearby road. Seed is started in a rack and mesh bag system where it grows to about 2 inches in size. They’re moved to trays that are planted on the river bottom for their final grow-out, which can take 1-3 years.
How they taste: Like most Rhodie oysters, these pack a punch of salt that is highlighted with a beautiful minerality. Great meats provide a toothy texture, that once bit into, pops with subtle vegetal sweetness. These are certainly bangers!
Why they’re unique: The shallow and protected waters of Island Park Cove produce ideal growing conditions for shellfish. During warmer months, the cove flourishes with food and nutrients, and oysters in the shallowest parts of the farm will show their gratitude by growing at a rapid rate. The muddy bottom that the cages sit on and the high density of algae in the shallow waters not only give the oysters an earthy and vegetal taste, but they can take on an earthy green appearance as well!
Story: Jordan was approved for his lease in February 2021, and while he may be the new kid on his own farm, he’s no stranger to the oyster biz. For the last several years, he’s been managing a neighboring farm that produces one of our favorite oysters, Riptides from Westport, MA. With the tutelage of oyster vet, Kerian Fennelly, Jordan has an arsenal of farming techniques to produce a fantastic oyster.
California Prop 65 Warning
