Duxbury Standard Oysters

Not all oysters are pretty (although we might think so). These are the misshapen oysters from our Standish farm. You get the same flavor meat, but the shells can vary quite a bit. If you are shucking and removing the meat from the shells, these are a perfect fit!

Harvest Locations
Pangea’s own farm! Just NE of Standish Shore, Duxbury Bay, Massachusetts

Size and Availability
Size Varies | Year-round

Flavor Profile
Ultra crisp brine with buttery meats and the signature Duxbury sweetness

Flavor Influenced By 

  • Salinity: 2.9% < 3.5% full oceanic salinity
  • Tides: 10 foot tidal range of nutrient rich waters
  • Bottom Makeup: Sand and silted tidal flats

Growout Method
2mm seed is upwelled in May, and then placed in Vexar nursery bags until the fall. In October they are planted directly on the tidal flats. To harvest we hand-pick at low tide or drag during higher tides. These are the misshapen oysters that don’t make the grading as "Standish Shore" - Time to market: 1 ½ to 2 years

Back

 
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From the Grower

I first became interested in farming oysters while in Marine Affairs classes at URI in 1997. After starting Pangea Shellfish in 2001, I purchased my oyster farm in Duxbury Bay, MA, which I named Standish Shore. We produce an amazing oyster for several reasons. Reason number one is our site. Duxbury Bay is just warm enough to provide abundant food that helps the oysters grow quickly. It is also just cold enough so that our oysters by and large don't spawn. This means the quality of the oyster meat looks great throughout the year. Secondly, we care more than most about the quality of what we sell. We tumble our oysters three or four times before spreading them loose on the bottom. This method of combining tumbling with bottom culture produces a very hard and uniform shell with deep cups. We hope that you'll enjoy eating them as much as we enjoy growing them!

Ben Lloyd