Farmer: Skip Bennett (Founder of Island Creek Oysters) and a group of Duxbury growers
Location: Duxbury, Massachusetts
Size: 2.5", round cup, consistent cull
Farming Technique: Island Creeks are nurtured in our hatchery for 3 months, grown in floating upwellers for 3 months, then rack and bag system for 3 months. For the last 12 months of the grow-out process, they are bottom planted "free range" on the mud flats of Duxbury Bay.
Unique Factor: Duxbury Bay has drastic 12 foot tides, which brings lots of new water loaded with food (algae) into the Bay, giving the oysters their unique, complex flavor.
Salinity: We'd give these a 5.5 out of 10 with lots of brine - more "brine" than straight salt
Flavor Notes: Quintessential East Coast oyster, salt at the front, sweet on the finish. Perfectly balanced. These will slap you across the face with complexity!
Need help shucking or recipe ideas? Check out Island Creek Oyster Bar chef Jeremy Sewall's oysters 101 here.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
***The cut-off for next day delivery is 3pm EST.
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Farmer: Skip Bennett (Founder of Island Creek Oysters) and a group of Duxbury growers Location: Duxbury, Massachusetts Size: 2.5", round cup, consistent cull Farming Technique: Island Creeks are nurtured in our hatchery for 3...
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