The Oyster Guide

Raised on fifteen acres of Narragansett Bay, within a stone’s throw of Newport (though I wouldn’t suggest that; there’s a lot of stained glass to break in Newport), Quonsets are farmed in suspended cages, developing a consistently deep cup and a noticeably scallopesque roundness. The brine can be intense or mild, depending on the season and the amount of fresh water flowing into Narragansett Bay, and the shells often have an extraordinary orangeish color, no doubt due to the unique phytoplankton assemblage floating in the bay and fattening the oysters. Highly recommended for anyone who prizes that clean oyster flavor. Quonset Points are shipped directly, usually the same day they are pulled from the water, by American Mussel Harvesters.

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