Fiddler's Cove Oysters

Fiddler's Cove Oysters are harvested in an area known as Megansett Harbor. The site is a total of 10 acres, spread over three leases which composes both growout and nursery areas. There is a mooring field lining the southern edge of the lease site, and a channel entering Rand’s Canal (freshwater input) lines the western edge of the site. The eastern and northern edge is open to the rest of Megansett Harbor, and opens to the west into Buzzard’s Bay.

Oysterology Details

Harvest Locations
Megansett Harbor, North Falmouth, Massachusetts - Eastern Shore of Buzzards Bay

Size and Availability
3.25 inches | Limited availability

Flavor Profile
Sharp brine with soft meats and stony finish

Flavor Influenced By 

  • Salinity: 3.0% < 3.5% full oceanic salinity
  • Tides: Strong tidal influence from Buzzard's Bay while located adjacent to several freshwater sources 
  • Bottom Makeup: Sandy bottom

Growout Method
Oyster seed is raised in upwellers in Fiddler’s Cove, before being moved to growout cages which rest on the bottom. Time to market: 2 – 3 years.



About the Grower

While our main focus at Ward Aquafarms is on producing the best tasting oysters around, we also put significant effort on researching new species to culture, designing new culture methods, and expanding aquaculture production in New England. We have been growing bay scallops since 2014, and our farm has the only floating downweller scallop nursery system in operation.

Dan Ward, the farm's owner, received his M.S. from the University of New Hampshire in zoology, focusing on offshore submerged deep-water aquaculture, and he completed his Ph.D. at the University of Rhode Island in aquaculture nutrition and immunology in 2013. He has researched micro and macroalgae as well as multiple aspects of shellfish production while a research assistant at the Marine Biological Laboratory in Woods Hole, MA. Dan has been funded for several grants focusing on increasing the sustainability of aquaculture farming operations in the Northeast.