West Passage
About West Passage
Grown by Graham Watson of West Passage Oyster Co. in floating rack-and-bag gear in the West Passage of Narragansett Bay, tumbled to strengthen the shell. Significant tidal exchange over sand and gravel delivers full-strength ocean salinity.
In plain words: very briny, mineral, oceanic, umami, with salt bomb salt.
Where it grows
- Harvest region
- West Passage, Narragansett Bay, Rhode Island
- Growing region
- Narragansett Bay
- State
- Rhode Island
- Country
- United States
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West Passage oysters: common questions
What do West Passage oysters taste like?
West Passage oysters are described as very briny, mineral, oceanic, umami, with salt bomb salinity.
Where are West Passage oysters grown?
They're grown in West Passage, Narragansett Bay, Rhode Island, Narragansett Bay, Rhode Island, United States by West Passage Oyster Co..
How salty are West Passage oysters?
Salt bomb: 5 out of 5 on the Shucks scale. Full ocean. Big brine from start to finish.
Where can I eat West Passage oysters?
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