Peter's Point Oysters from Onset, MA
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Available for a limited time only.
Farmers: Bob Tourigny and Dennis Pittsley
Location: Onset, MA
Size: Select: 2.5”-3"
How they’re grown: Seed is raised in upwellers and moved to floating bags before being planted on the bottom of the bay floor for their grow-out, which is about 18-24 months. Product is spread over 23 acres at the edge of the canal on Fisherman’s Cove, which gives the oysters access to a huge influx of water and massive amounts of algae to eat.
How they taste: These are a full-on Cape oyster experience! Meaty and full throughout, they have a firm texture and a good bite with a huge blast of salty water from beginning to end. Unlike most of our oysters, these aren’t cushioned by sweet flavors–after the brine, they’ve got a strong vegetal seaweed flavor that definitely isn’t shy. The farmers like to eat ‘em raw but think they go particularly well with a couple of PBR’s.
Why they’re unique: Small and deep cupped, Peter’s have rounded shells with an unmistakable dark green tint. All of the oysters are harvested by hand so there’s very little chippage, giving the shells a nice, long shelf life.
Story: Onset Oyster Corporation was founded in 2004 by Bob who was previously a wild commercial quahogger and Dennis, who had been farming shellfish for decades. In fact, they were the first non-Island Creek oysters we ever sold! Once, Dennis broke his leg while harvesting and we were his first call…even before the ambulance.