Our Brands

banner

GREAT WHITE OYSTERS – CAPE COD

Cape Cod Oysters begin their days as seedlings, feeding in the nutrient rich waters of North Bay on Cape Cod. From there they are hand grown and harvested in the premier merrior of Barnstable Harbor. The strong ebb and flow of ocean tides twice a day supply our oysters with a diet rich in minerality and salinity creating a distinctive ocean-in-a-shell flavor that can only come from the waters off of Cape Cod.

We start our oysters from seed to under market sized oysters (<1.5″) in closed contained cage system to monitor growth and protect them from predators. During this time we tumble the oysters several times to promote strong shell growth. Once confident they’ll survive on their own we return our oysters to a natural environment to bottom finish them. This mimics a natural wild set oyster and helps promote a deep cup natural growth with a strong shell.

MD

MOONDANCER OYSTERS – DAMARISCOTTA MAINE

Moondancer Oystersavailable through Cape Cod Oyster Co prides itself on delivering a sustainable product. Our oysters are grown in the clean, fertile waters of the Damariscotta River, which for thousands of years has been renowned for some of the world’s best oysters. Our oysters feed on naturally available phytoplankton. We use no artificial feeds or chemical additives. In fact, oysters have an amazing capacity to filter the water and actually improve water quality by removing excess nitrogen and carbon from the water. We take our role as environmental stewards very seriously and in 2010 we switched from bottom culture to raising all of our oysters in OysterGro cages. This eliminated the potential for ecological damage to the river bottom from repeated dragging as well as to the water column from the effects of increased turbidity caused by constantly re-suspending bottom sediments.

lookingthroughcage-980x428wb

WASHBURN ISLAND OYSTERS

The oysters are grown in Waquoit Bay, a very well protected salt pond, which is directly fed by Vineyard Sound and the fresh water of the Moon a Kiss and Little Rivers.   Three quarters of the water in Waquoit Bay cycles from Vineyard Sound daily. The spat is sourced from a hatchery approved by the Massachusetts Division of Marine Fisheries.  The baby oysters are started in a system of upwellers which are located in the Seapit River area of Waquoit Bay. The oysters spend about four weeks in the upwellers.  After the oysters reach roughly an inch in length, they are transferred to a three-tiered cage and bag system which is either moored to the floor of Waquoit Bay or floating in the water column. During this stage of the grow-out, the oysters are washed and shaken weekly.  The shaking process helps to chip off new shell growth, thereby encouraging pronounced cup definition. The oysters remain in the cage system for six to eight weeks, and are then hand planted on the soft sand bottom of Waquoit Bay for their final grow-out and finishing. Harvest is all done by hand on a per order basis to maximize freshness and oysters are available twelve months a year. Cup depth is excellent in the Washburn Island oysters which possess a moderate salinity, a nice sweetness and an exceptionally clean finish.