Have you heard of Cedar Island Selects and Petites, Ninigret and Charleston Cups, East Beach Blondes, Matunuck and Potter Moon Oysters, Moonstone Oysters, Rome Point Oysters or Wild Goose Oysters? All are farm grown in salt water ponds along the shores of Rhode Island and gathered under one roof at the Ocean State Shellfish Co-op. “Where the Oysters Are” is the quote of the Co-op, and that is no lie. The Ocean State Shellfish Co-op is where the oysters are. Call ahead and order three, four, five or more dozen, and ask for a variety and have an oyster tasting right on board. For while all of the oysters start from the same seedlings, it is the nature of the water in which they are grown which give each variety a different flavor all their own. Watch the video of Master Shucker and co-op organizer, Graham Brawley as filmed by Jose de Guzman of the Fishmonger’s Seafood Guide.
Raw oysters with their fresh taste evocative of the sea are best eaten right after opened, right on the half shell. And, of course, should be kept cold until opened. An experienced person at opening oysters can open an oyster in less than 10 seconds. Rhode Islanders tend to like to eat their fresh raw oysters with a squeeze of lemon and a bit of horseradish tomato based seafood cocktail sauce, sometimes right out of the shell or slid onto a saltine cracker. If you have flown in from Europe, you will probably like your fresh raw oysters with a little mignonette sauce made generally from flavored vinegar of your choice, chopped shallots, salt and pepper.
With 35 years of experience in crewed yacht charter as both a yacht charter broker and yacht charter crew as Chef, Missy Johnston has a wealth of knowledge, most gained from personal experience on which she draws for every blog written. Missy has traveled and cruised extensively in many of the worldwide yacht charter destinations, providing excellent first-hand knowledge and the opportunity to take photos in many off the track locations to include in all her blogs and itineraries. And, of course, extensive cruising and time spent as yacht crew gives Missy terrific knowledge about what constitutes comfortable cruising and how to create the best charter experience and itinerary possible taking into consideration wind, weather, currents and tides. Having been a charter chef, Missy understands your onboard cuisine needs and can help guide you in completing your provisioning information for the best onboard charter cuisine.