The Tomahawk

We just got a new Oyster in a few weeks ago. It's called the Tomahawk. Some savvy old veterans may know the original Tomahawk Oyster from Martha's Vineyard, which I've never tried since they closed a few decades ago, but this one is new. Grown in the Shinnecock Bay on Long Island, it's one of the few oysters bringing back New York Oyster fame. It's grown by the Shinnecock Natives on the island who have been harvesting Oysters for centuries but just now are commercially aquaculturing them (thank god we didn't steal these marine plots from them for a few beads). Grown in bottom rack trays, these Oysters are mid to large size, shallow cupped, beautifully jade colored. They're moderately briny up front, have much more of a "toothsome" texture than your average Oyster, and a very large adductor muscle (which probably accounts for the chewiness). However, the most fascinating thing about these Oysters is the finish. They start like a standard Virginica. Briny, high liqueur, smooth. But after the initial bite into a Tomahawk, a world of bewilderment comes in. You don't expect strong, gamey, Olymipia-esk flavors from a Virginica, but that's exactly what you get from the Tomahawk. It's like making out with a MILF Mermaid. And then it strongly finishes with a piney herbaceous flavor that lingers on your palate with a nice alkalinity. I have no idea what tidal, krill, brackish, or even divine influence makes these Oysters such, but I do know that they're delicious and a must try.


The SF Oyster Nerd

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