Salten Rock Oysters
Barnstable Harbor, Massachusetts


Oysterology

Production: Farmed
Availability: April - December
Size: 3.25 inches
Appearance: Clean, rippled shell, deep cup, uniform
Flavor: Substantial brine with creamy yet firm meats and a sweet, seaweed finish


site details

  • Salinity: 2.7% < 3.5% full oceanic salinity
  • Tides: 8-10 foot tides – Freshwater input of several local creeks
  • Bottom Makeup: Clean sandy bottom, large thatch beds

Growout Method
 

Oyster seed is upwelled, then grown in suspended mesh bags, and finally moved to growout trays. Time to Market: 1.5-2.5 years

Harvest Locations
Barnstable Harbor, Cape Cod, Massachusetts


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the grower

David Cranshaw is an enterprising industry veteran who recognized early on that shellfish aquaculture was the future.  He got his start working in New Bedford (Massachusetts), the nation’s largest seafood port by dollar volume, unloading boats and processing the catch from those boats.  He witnessed overfishing first hand, including the collapse of the cod fishery.  Prior to oyster aquaculture, he operated a quahog nursery and later farmed quahogs to maturity. 

When discussing the practice of oyster farming David says, “I love making something grow, it’s gratifying”. He enjoys being on the water (even on rough days), the solitude and the beauty of Cape Cod Bay.