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Oyster Report 2.15

Aunt Dotty's
Harvest location:
Saquish, MA
Farmer:
Skip Bennet

How they taste:
Intensely salty up front with a nori, seaweed-like brine, they mellow into a rich, nutty sweetness, almost like a bitter walnut. Dotties have petite cups but are bursting with dense meats giving you a super toothsome bite

Snow Islands
Harvest Location: quahog bay, Harspwell, ME
farmer: Quahog Bay Conservancy

How they taste: high salinity, with lots of grassy earthy undertones
Why they’re unique: 100% of the proceeds from the sale of the oysters are returned to the conservatory to fund their programs to keep the bay clean.
Story: The Quahog Bay Conservancy was formed in 2014 as an initiative to protect and restore the thousand acres of marine habitat that is home to all kinds of land, air and water dwelling species. Aquaculture was a natural fit for the QBC’s efforts! Oysters are filter feeders meaning they actually improve water quality throughout their lifespan. One oyster can filter up to fifty gallons of water per day---pretty impressive work!

Glacier Point
Harvest location:
Halibut Cove, Alaska
Farmer:
Alaska Shellfish Co

How they taste:
tray grown, soft texture.  The start with a briney pop up front and finish on a savory, seaweed note.