Model T Oysters
Duxbury, Massachusetts

These oysters were once the runts of the litter on our Duxbury Farm and have grown to become the darlings. Because these oysters were on the small side, we decided to grow them out in trays instead of planting them on the bottom (hence Model-T!).  The result is a beautiful shape and color, with that classic Duxbury flavor. 


oysterology

Production: Farmed
Availability: Year-Round
Size: Approx. 3.5" 
Appearance: Light brown shells with green flecks
Flavor: The perfect balance of salty and sweet, with a silky, buttery finish


location

Pangea's own farm in Duxbury, Mass! 

site details

  • Salinity: 2.9% < 3.5% full oceanic salinity
  • Tides: 10 foot tidal range of nutrient rich waters
  • Bottom Makeup: Silted tidal flats. Tray grown, off-bottom

Growout Method

The “T” is for Tray Grown. 2mm seed is upwelled in May. It’s then moved to nursery bags where they remain protected until the following April. From bags it’s transferred to our custom oyster trays for growout. Tumbled often in cement mixers to promote a hard, uniform shell.


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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