Standish Shore Oysters

From Pangea's own oyster farm, Standish Shore Oysters are grown in Duxbury, Massachusetts. Their well-balanced flavor and sweet-buttery texture make them a great choice for the perfect Atlantic oyster. Standish Shore Oysters come in two grades -- Standish Shore Selects and Standish Shore Petites. To learn more about our oysters and see our farm, click here.

Oysterology Details

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

Size and Availability
Selects: 3.5 inches | Year-round
Petites: 2.75 inches | October through April

Flavor Profile
Sharp brine, buttery texture and crisp mineral finish – the perfect oyster! 

Flavor Influenced By 

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

Growout Method
2mm seed is upwelled in May. It’s then moved to nursery bags where they remain protected until the following April, when they are planted directly on the bottom. To harvest we hand-pick at low tide or drag during higher tides. Standish Oysters are purged off-bottom for at least 2 days.  Time to market: 1 ½ to 2  years

Back to Atlantic Oysters

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From the Grower

I became interested in farming oysters while in Marine Affairs classes at URI in 1997 and 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