The majority of oysters served in restaurants are cultivated, but Naked Cowboys are unique in that they are a wild oyster, hand harvested by the divers of Blue Island Shellfish Farms from New York”s Long Island Sound. And true to their wild nature, variations in flavor and appearance are normal.

Wild oysters grow more slowly than cultivated ones do, so it takes about 3 years for Naked Cowboys to reach market size. But the slower growth also gives them firmer meats with a richer, more complex flavor. Although flavor varies, they tend to be ruggedly savory with a strong mineral accent, smooth texture and a refreshing brininess. Their shells are dark and rugged with varying shades of green.