Maine Oysters

Brooksville – Bagaduce River, Maine : 2.5-3”

Also known as the “Bagaduce River Oyster.” These cold water Maine treats possess deep cups with a fruity, almost berry-like, finish.

Flying Point – Freeport, Maine: 3” – 4”

This round, deep cupped oyster is nursed in Maquoit Bay and farmed in Casco Bay in Freeport. Being trimmed and cleaned makes the Flying Point visually appealing for a raw bar, but good looks are just the surface. Their complex flavor is set apart by a hint of saltiness mixed with a pronounced sweetness. Available Mid-April through January.

Belon – Maine (various locations): 1.5” – 3.5”

Belon’s were indigenous to France but are now aquacultured in various locations, including the crisp, icy waters of Maine. They are renown for their unique tannic and seaweed flavor and are the perfect oyster to serve on the half-shell. Available April through January.

Pemaquid – Damariscotta, Maine: Cocktail: 3” – 4”, Select: 4” – 5”, Jumbo/Grillers: 5”+

This popular oyster is grown in the frigid waters of Damariscotta estuary (where the ocean tides meet the rivers current). Pemaquids are thick shelled, making them easy to shuck. Their taste is a crisp coldwater richness of salt and sweet. Available April through January.

Wawenauks – Muscongus Bay, Maine: Cocktail: 3” – 4”, Select: 4” – 5”,
Jumbo/Grillers: 5”+

Wawenauck’s are farmed where the Damariscotta River flows into Muscongus Bay. Their meat reflectsthe natural feel of Maine – a relaxed salty flavor with a smooth clean finish. Available April through January.