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The Bays Half & Half (25 Aunt Dotty's + 25 Tumblecans)

These oysters are available for delivery THIS WEEK ONLY. Please select a delivery date in checkout accordingly. We cannot process orders for these oysters for dates beyond this week.

You get: 25 Aunt Dottys + 25 Tumblecans

Aunt Dottys

Farmer:  Skip Bennett

Location: Saquish, MA (on the other side of Duxbury Bay) 

Size: 1.5"-2" consistent cull

How they're grown:  Despite being grown in the same body of water as the Island Creeks, these oysters are quite different.  They are grown off the bottom in various types of gear depending on where they are in their grow-out.  The site itself is exposed at low tide for much longer than the ICO farm, which makes the Aunt Dotty's a bit sweeter than the Island Creeks because of the well-developed adductor muscle that holds the shells together when it's out of water.

Why they're unique: We have jokingly called these "Skip's Reserves". The Aunt Dotty's are grown right off the deck of the Bennett family's off-the-grid cottage.  They're named Aunt Dotty Oysters after Skip's great aunt who lived in the cottage with her five children for most of the year. 

How they taste:  We'd give these a 6 out of 10 (a touch saltier than the Island Creeks). Delicate but complex flavor. Similar to the ICO's but sweeter and more buttery. Very easy to shuck.

Tumblecans

Farmer: Skip Bennett

Location: Duxbury Bay, MA

How they’re grown: The Tumblecans spend their infancy growing out at Saquish in trays amongst the Aunt Dottys. Once they reach about an inch and a half, they are transferred to SEPA gear (small cylindrical baskets) that rise and fall with the
tide and tumble in the surf.

Size: 2.5”

How they taste: Outrageous toothy texture coupled with a clean mellow sweetness. Basically perfect.

Why they’re unique: Tumblecans are only harvested for a few months in the late fall and early winter when the waves are rollicking and can really make the Tumblecans shine.

Story: A few years back, while hanging out at South Beach Wine & Food Festival, the ICO crew shared a few late-night drinks with the famed chef and restaurateur Paul Kahan. Paul was a longtime loyal customer, buying oysters for The Publican and his other Chicago hotspots, and he had a plan---he wanted us to grow him a Publican Oyster. He and his crew came out to Duxbury in the spring to plant some seed, and the rest, as they say, is history.


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