Oyster Report 1.16.2026

East Beach Blonde’s
Harvest location:  Ninigret Pond, Charlestown, RI
Farmer: Nick Papa
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How they are grown: This farm is located in a coastal salt pond on over 30 acres of pristine estuarine habitat.  Oyster seed is grown in an upweller before moving to a rack and bag system.  They’re tended to and tumbled constantly which helps promote thick shells and uniform shape.  Once they’re large enough, they’re removed from the bags and either bottom-planted directly in the hard sand at the bottom of the pond, or placed in trays.
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How they taste: EBB’s pack a lot of flavor, particularly in comparison to other RI oysters.  We get strong saltiness up front followed by an unmistakable bread and butter flavor that fades into a delicate, sweet finish.The Pond is connected to a breachway so the flow inside the pond is limited, taking a few days to have a full turn of ocean water, translating to the low salinity.
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Cora Cressy's
Harvest Location: Bremen, ME
‍Farmers: Boe and Team @ Community Shellfish Co
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How they taste: TSweet, moderate sized, well developed oyster, the Cora Cressy, like her namesake offers a bold, briny flavor complemented by a sweet finish.

Chelsea Gems
Harvest Location: Eld Inlet, Puget Sound
Farmer: Hog Island

How they are grown: The original tide-tumbled oyster, from an inlet in South Sound that has been considered one of the “Grand Crus” of PNW oysters for more than a century. Perfect, manicured shape and mild flavor due to constant tidal action.
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How they taste: fatty meat, with low brine and beachy sweetness.
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