Our flagship oyster, grown right here in Duxbury, Massachusetts. We think you'll find these oysters pretty near perfect.
Farmer: Skip Bennett (Founder of Island Creek Oysters) and a small group of Duxbury growers
Size: Full cups on the smaller side, with some shape variance due to their natural grow-out process (see below).
Farming Technique: Island Creeks are nurtured in our hatchery for three months, grown in floating upwellers for three months, and put in a rack and bag system for three months. For the last twelve 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 6 out of 10 with lots of brine - brine being salt's earthy, more full flavored cousin.
Flavor Notes: The quintessential East Coast oyster experience. With a highly segmented flavor profile, strong salinity up front gives way to vegetal, buttery richness and a long sweet finish. It doesn't get any better than this. These complex flavors are attributed to a life spent on the ocean floor, dug into the mineral rich mud of Duxbury Bay.