Umami Oyster Flavor Profile Characteristics

shucked Umami OysterPhoto courtesy of American Mussel

Umami Oysters are an East Coast oyster from one of the Massachusetts & Rhode Island oyster appellations. They are cultivated in long-line suspension trays in the nutrient rich waters of East Passage, Narragansett Bay, Rhode Island. These trays are submerged in the strong tidal waters in depths of up to 50 feet deep where they feed on a rich abundance of plankton.

The oyster flavor profile of tray suspended oysters tends to be clean, sweet & light, with meats which are tender. They also tend to have brittle shells. Because of this, it is best to use the Chesapeake Oyster Shucking Style, going in through the lip. Using the traditional Hinge Oyster Shucking Style on brittle shelled (new shell) oysters can be an oyster shucker’s nightmare because going in through the hinge tends to result in breaking the shell of suspension cultivated oysters.

Umami literally means “taste sensation” and though the term umami is used frequently in East Asia, the Western World usually refers to this sensation as either “savory” or “meaty.”


Umamai Oyster
Location East Passage, Narragansett Bay, Rhode Island
Species Virginica Oyster (Crassostrea virginica)
Oyster Availability September – July
Size up to 3″
Oyster Cultivation Long-line Suspension Tray
Oyster Flavor Profile Umami oysters are intensely savory and sweet with a creamy texture and pleasant saltiness. They are full of spirit and finesse.


Umami Oysters
Photo courtesy of American Mussel


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