Nonesuch (Scarborough River)These free-range oysters are harvested from a tidal estuary. Nonesuch oysters are meaty and retain a light, grassy flavor from the surrounding marsh.
Basket Island (Casco Bay)Basket Island oysters have a crisp taste of brine and barley thanks to what the grower calls a “perfect trifecta” of Casco Bay’s cold, salty, phytoplankton-rich water.
Flying Point (Freeport)These plump oysters are planted on the hard-packed floor of the bay, where they grow robust shells. Bright and clean-tasting, Flying Point oysters pair perfectly with vinegar dressing.
Winterport (West Bath)Cultivated in Mill Cove Bay, Winterpoint oysters taste mildly sweet and possess a medium salinity. Firm and up to four inches long, they are available year-round.
Pemaquid (Damariscotta River)One of the briniest oysters in Maine, Pemaquids have an appetizing lemony flavor that complements their light texture.
Glidden Point (Damariscotta River)Planted in the Damariscotta River, Glidden Point oysters are allowed to mature over four years, creating a firm, meaty oyster with a strong shell.
Otter Cove (Damariscotta River)Otter Cove oysters spend half their lives in the brackish river and half submerged in salt water, creating a small, sweet oyster with a delicate mouthfeel.
John's River (John's River)Have you ever seen an oyster shell as big as your hand? Look no further than a Johns River oyster. These oysters have a an appealing brininess and a sweet, fruity essence.
Weskeag (Weskeag River)These three-inch oysters are firm and highly briny. The versatile Weskeag oysters are suitable in both hot and cold dishes.
North Haven (Pulpit Harbor)Sourced from a family fishery, North Haven oysters spend the 3-4 years of their lives hand-planted on the bed of a pond. These oysters are diver-harvested only.
Bagaduce (Bagaduce River)Buttery and sweet, these oysters come from the mildly salty waters of the reversing falls of the Bagaduce River. Bagaduce oysters are consistent in their flavor, texture, and size.
Little Island (Bagaduce River)With cups the size and shape of golf balls, Little Island oysters are best enjoyed on the half shell. A bright, fresh, and mildly salty oyster.
Taunton Bay (Taunton)Tumbled with fresh saltwater twice a day thanks to their native waterfall habitat, Taunton Bay oysters have a salty flavor that culminates in a mild copper finish.
Ebenecook (West Boothbay Harbor)The waters of West Boothbay Harbor have very little freshwater influence, so both the water and the oysters have a high salinity and a briny quality.
Gay Island (Meduncook River)Submerged in saltwater until harvest, Gay Island oysters are intensely briny but sweet.
Spinney Creek (Piscataqua River)Deeply cupped shells encase the plump meat of Spinney Creek oysters. The oysters spend time in a quality assurance laboratory before going to market.
Wawenauk (Muscongus Bay)Densely textured, these oysters spend a year or two in a sandy river bottom before reaching their full maturity. The meat inside is plump and salty but retains a lemony finish.
Dodge Cove Pemaquid (Damariscotta River)Full and firm, these oysters boast a light citrus flavor with a touch of brine.