Bristol Bay Oysters

Exclusively distributed by Pangea Shellfish

Oysterology Details

Harvest Locations
Coggeshall Cove - Portsmouth, Rhode Island

Size and Availability
3.5 inches | September to March

Flavor Profile
Sweet and savory brine with soft meats and an earthy finish

Flavor Influenced By 

  • Salinity: 3.0% < 3.5% full oceanic salinity
  • Tides: 7 ft. tidal change every 6 hours from the Rhode Island Sound - limited freshwater influence
  • Bottom Makeup: Silted medium to hard mud bottom

Growout Method
Cultured seed is raised in upweller to 1", then placed in bags within cages at lease site. Time to market: 2 years.


About the Grower

Peter Brown has been shellfishing all his life. As a kid, he had fond memories of digging clams. In 2002, he decided to grow littleneck clams on a lease in Florida, but the venture failed. Hurricane weather made it very difficult. After a few years of recouping his losses and receiving some funds from hurricane relief, in 2006, Peter decided to invest in an oyster lease in Portsmouth, Rhode Island.

With the help of his friend, Peter Sebring, Peter started growing oysters. "It's hard work, but it's really rewarding to see them grow and get bagged to market. They may be small in June or July, but in a few months, they grow so fast!" Peter has never tasted one of his oysters, but his wife is his critic. "She tells me whether they're good or not and if I should be changing my methods."

Peter is the only one on his farm, and he puts a lot of extra care in handling his oysters. "That's what makes them special along with the location of the farm, which receives constant tidal flow and nutrient-rich waters. I had a 70-year old lady tell me my oysters were the best she's ever had in her life, and that's saying something considering how many oysters she's eaten over her lifespan."