Butter & Brine Oysters from Portsmouth, RI


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Quantity: 50 Count

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Available for a limited time only.

Kyle Hess

Size: ~3"

Like the name suggests, they’re perfectly balanced with a splash of briny seawater up front and a creamy, freshly churned butter-like finish.

About Butter & Brine Oysters

Harvest location: Hog Island, Portsmouth, RI

How they’re grown: Kyle and his crew of 2 grow their oysters in a small, protective cove that’s almost fully enclosed by a sandbar. They start in an upweller system before moving into different sized intertidal flip bags and floating cages suspended in the top few feet of the bay where the water is the warmest and the phytoplankton are populous. Suspending the cages contributes to a nutrient-rich environment and lots of food for a plumper, faster-growing oyster and also helps protect from unwanted predators chowing down on the oysters before we can get to ‘em. Since they hang out at the top of the water column, they get bumped and tumbled around in the current, which produces a tender meat, enhances the cup shape, and creates a stronger, thicker shell. The grow out process takes about 1.5-2 years.

Why they’re unique: 
Butter & Brines are grown in a cove off of Hog Island, located in Narragansett Bay, where Kyle’s ancestors were some of the original settlers. This particular Hog Island is one of over 20 in the US–there are 5 in Maine alone! Legend has it that the name “hog” was the perfect three letter word for cartographers to write on a map for a small island that would still be legible.

After completing an aquaculture course at Roger Williams University (under the tutelage of fellow oyster farmer Dale Leavitt), Kyle secured a lease in 2012 and started growing oysters…while still working a full-time desk job. With a background in engineering, Kyle’s farm is orderly and streamlined, and he even built a house on Hog Island so he’s never too far away from his farm and can always keep an eye on his bivalve kids. He loves the location of his “farm office” and being out on the water to handle his product as often as he can.

⚠ Prop 65 Warning

Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.

Oyster FAQ

How long do my oysters keep?

Your oysters keep in the refrigerator for 5-7 days!  You can order a day or two early to make sure you have them in time for your gathering.  They are totally fine hangin’ out in the cool air.  

How do I store these bad boys?

When you receive your package, pull them out of the box (these guys need a little fresh air!). Grab a mixing bowl and throw the mesh bag in the bowl so that the oysters don’t leak all over your refrigerator. Grab a damp cloth and throw the cloth over the bowl.  You are good to go for the next 5-7 days. Doesn’t hurt to dampen the cloth each day to keep them moist and chilled.

Should I keep them on ice?

Only put the oysters on ice before service.  The oysters will actually die in the melted fresh water so do not store the oysters on ice.  They will not like this.

How are they shipped?

We ship using FedEx Overnight service. You will receive tracking info after the label has been printed the day before your oysters are set to arrive.  We do not require a signature – Fedex will leave your package at your doorstep.

Is your packaging recyclable?

Short answer: YES!

Our ClimaCell thermal liners are made of 90% FSC certified virgin kraft paper and corn starch, which allows you to recycle the insulated liner at home along with the cardboard box.⁠

Not only are the liners water repellant, they’re just as insulating as traditional styrofoam AND they can be recycled up to 5 times. Saving the planet has never been easier.⁠

Click here for more information on ClimaCell.