Moonstone Oysters

Oysters should be stored at temperatures below 40°F (the average home refrigerator is about 38°F). When stored properly, they can last up to two weeks from the harvest date.

If an oyster feels or sounds hollow, or if the meat looks dry, it should be discarded. For best results, store oysters with the cupped side of the shell facing down (cup-up) to help retain the natural liquor inside, which extends shelf life.

Keep in mind that each oyster contains a little “sliver” of the ocean or estuary it was harvested from, adding to its unique flavor.

• Narragansett Bay Oysters: Formed during the last ice age, this area is a “drowned” river valley with a bedrock foundation. Oysters grown here have a strong mineral and oceanic salt flavor, with a subtle buttery or umami finish.
  
  
• Salt Pond Oysters: Grown in Rhode Island’s coastal salt ponds—brackish estuary lagoons where freshwater mixes with ocean water. These oysters are known for their briny, salty taste followed by a mild sweet or vegetal aftertaste.

Yes, our farmers harvest oysters all year long.

You may have heard the old saying, “Don’t eat oysters in months without an ‘R’” (May, June, July, August). This dates back to the late 1800s and early 1900s, when wild oysters were heavily harvested. Coastal communities began observing this practice during spawning season to help wild oyster populations recover.

If you're curious about the rich history of oyster fisheries in the U.S., we recommend The Big Oyster: History on the Half Shell by Mark Kurlansky.

We’d love to work with you! To apply for a wholesale account, you can either:

• Fill out our wholesale application form here
  
• Or contact us directly at sales@oceanstateoysters.com