Basic Profile

Origin
Lake Montauk, Montauk, South Fork of Long Island, New York, USA
Species
Crassostrea virginica (Eastern Oyster)
Classification
Farmed; single-producer brand
Farming Method
Surface grow-out on a private underwater plot
Producer
Montauk Shellfish Company (Mike Martinsen)
Visual Signature
Eastern oyster shell

Mike Martinsen, a commercial fisherman, and Mike Doall, a marine biologist, started a surface grow-out system on a private underwater plot in Lake Montauk in 2009. It was Montauk's first oyster farm.1 Martinsen has worked in fisheries since 1980.2

Lake Montauk, New York
Lake Montauk, New York. Photo: Don Ramey Logan / Wikimedia Commons (CC BY-SA 4.0)

Demand Before Supply

By 2012 the oysters were on the menu at Maison Premiere in Brooklyn and on sale at The Lobster Place in Chelsea Market, and demand had outrun what the farm could grow.1 The company now ships nationwide and runs raw bars and farm tasting tours.2

Flavor Breakdown

First
Salt. The farm's own tasting note opens with a "briny ocean start", and Martinsen compares the taste to the mist inside a breaking wave.12
Then
A snap in the meat and a finish that the filmmaker Liza de Guia described as slightly sweet, like fresh watermelon rind.1 The farm says to chew for the sweeter part and expect a nutty ending.2

What Makes Montauk Pearls Unique

The eastern tip of Long Island had fishing boats and no oyster farm until 2009. These oysters grow at the surface in water that is close to open ocean, which is where the salt comes from.1

The salty end of Long Island. Pick it over a Peconic Bay oyster when you want brine and a crisp bite.

Should You Add Lemon?

No

It is salty and crisp already, and the watermelon-rind finish is easy to lose under lemon.

Pairing Guide

1
Chablis

Lean and stony against the salt.

2
Blanc de blancs

Bubbles and acid, for an oyster that can take both.

OptimalPlain
AcceptableMignonette
AvoidCocktail sauce

Who Is This For?

Will love it
  • Brine lovers
  • Anyone eating their way around the East End
Sources
  1. de Guia, L. (5 August 2012). "A Reason to Kiss the Sea: Montauk Pearl Oysters." Food. Curated. foodcurated.com
  2. Long Island Oyster Growers Association. "Montauk Pearl Oysters." liogany.org
Tasting notes & flavor profile in the Oysterminds app →