our oysters

our oysters

raised in Falmouth, Massachusetts (N/ 41.34/W 70.32).

pic-oysters-in-gloves

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.