East Beach Blonde

East Beach Blonde

Ninigret Pond, Rhode Island   🌎 See Oyster Map

Farmed in Ninigret Pond, one of Rhode Island’s abundance of prime salt ponds, guarded by the barrier beach of East Beach. Grown in off-bottom cages and tumbled frequently. The runts are tossed back to overwinter on the bottom so they cup up–unusual for cocktail sized oysters–then harvested with bull rakes. Not for the soft-shouldered.

East Beach Blonde (15 Ratings)

  1. Rating 4.5

    Sweet and briny, medium sized.

  2. Rating 4.5

    Very good oyster–medium briny. Good without anything or a single drop of lemon juice. I’ve had it twice in 2021. Six oysters in early November and six December at the Oyster Bar in Philadelphia. Felt the finish not as clean in the for the November batch so 4 out 4. The December order was excellent: 5 out of 5.

    Would definitely order again.

  3. Rating 5

    Salty with and excellent finish. (Dec 2021)

  4. Rating 4.5

    I live nearby so I get these super fresh, and often. I also clam in Ninigret so I know that water well. They are so delicious and so consistent that they are hard not to love. They are also a nice companion to Watch Hills and the Potter’s Pond oysters if you are setting up a South County assortment. Worth seeking out and getting some Rhody brine in your life!

  5. Rating 4

    Delicate, small, salty. Very good for $2/piece online. For me, cons are: i want more meat and its actually so salty that it muzzles the oyster flavor a bit. I would definitely buy it again, but my frequent and deep oyster cravings require something a bit more sessionable.

  6. Rating 5

    Had a dozen oysters out to eat and this was by far my favorite one. So fresh and salty, absolutely amazing

  7. Rating 5

    We powered through 150 of these over the last two weeks. They are delicious with their deep cups. The salinity is well balanced leading to a clean crisp finish. They have become among our favorites. The owner, Nick, shipped directly to us within two days the first time and then he accommodated us again as we drove to his Dad’s home to pick up 100 more this past Saturday. We were amazed. He is also selling them now at his wholesale prices of under a $1.00 per oyster. What a bargain.

    Oyster farmers (all farmers really) are struggling with the complete restaurant shut down in the Northeast. We plan to support them directly as much as we can.

    Next up, we are ordering Emily’s Oysters from Maine. A woman owned business we are excited to taste.

  8. Rating 4

    Got to taste these beautiful blondes at my favorite oyster haunt in Atlanta, Ga last weekend C & S Oyster Bar! They do a wonderful job of bringing in AMAZING QUALITY Oysters….. these are just that! And thank you 🙏 SaltyBee for your review you inspired me to have an extra 1/2 doz!

  9. Rating 3.5

    Very nice, briny, with a distinctive earthiness

  10. Rating 4

    One of the classic RI Oysters, but like it’s neighbors it can be delicate and rewards careful shucking. The brine is a little less heavy than some from the bay, and the flavor is excellent.

  11. Rating 3

    Medium brine. Medium meat. Finish is a bit musty. Good but not great.

  12. Rating 5

    Perfectly balanced.

  13. Rating 5

    Overall, just a delicious and well balanced oyster.

  14. Rating 5

    This is an outstanding oyster, one of the best I have had.
    Three qualities distinguish this jewel from Ninigret, sustainable practice, subtle brine and a sweet fresh finish.
    I like to know where my seafood comes from and how it is handled. The EBB team focuses on sustainable practice and fast fresh delivery. It is good to know your oystermen (and women at EBB) are good stewards of the earth. Getting to the meat of the review, this sublime oyster has a luxurious texture and a mild brine. The finish is sweet and clean like a breath of sea air. I have had these many times and they always delight!

  15. Rating 4.5

    Fantastic oyster. Finally had a taste of them for the first time this year. I am excited to keep finding these beauties in my travels.

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