Basic Profile
Origin
Great Peconic Bay, off Cutchogue, North Fork of Long Island, New York, USA
Species
Crassostrea virginica (Eastern Oyster)
Classification
Farmed; single-producer brand
Farming Method
Grown on a ten-acre shallow-water bank
Producer
Peconic Gold Oysters (Matt, Candy and Kelsey Ketcham)
Visual Signature
Eastern oyster with a gold-tinted shell
Captain Matt Ketcham and his family farm a ten-acre plot on a shallow bank in Great Peconic Bay, off Cutchogue. The oysters come up with gold-tinted shells. The farm's explanation is iron carried down the Peconic River, combined with algae blooms in the shallow water.1
A Farmstand on Route 48
The Ketchams sell from a farmstand on County Road 48 in Cutchogue and online. The same bank grows Gracilaria, an edible red seaweed. The farm is certified under New York State's Grown & Certified scheme and holds Slow Food East End's Snail of Approval.1
Flavor Breakdown
The farm's words
"Cool, crisp, sweet flavor, and creamy texture, with a slightly metallic and smoky finish."1
In order
Sweetness first, then cream. The metallic note comes last. It is unusual in an Eastern oyster, and fits the farm's account of iron in the water.
What Makes Peconic Gold Unique
An oyster named for the color of its shell, with a plain mineral reason behind it.1
A sweet, creamy Peconic oyster with a faint iron finish. Pick it up at the stand if you are on the North Fork.
Should You Add Lemon?
Yes
Sweet and creamy, so a squeeze helps.
Pairing Guide
1
North Fork Pinot Gris
Local, with pear and acid.
2
Wheat beer
Soft, a little sour, good with cream.
| Optimal | Lemon |
| Acceptable | Mignonette |
| Avoid | Heavy cocktail sauce |
Who Is This For?
Will love it
- People who like sweet, creamy oysters
- North Fork farmstand shoppers
Should skip it
- Brine hunters
Sources
- Peconic Gold Oysters. "Our Farm." peconicgoldoysters.com