Pangea Pearls
Duxbury, Massachusetts

Grown on the Standish Shore Oyster Farm, the Pangea Pearls are beautiful petite oysters with deep cups. They are tumbled often to mimic the shape of the Kumamoto. The tumbling also promotes a strong shell, which is further pronounced by an elegant fluted exterior. The Pearls taste more delicate that our Standish Shore Selects, potentially due to its size, and surprises you with a crisp, succinct flavor. We were pleasantly surprised by the meat fill in the deep cups.


Production: Farmed
Availability: Limited
Size: 2.25 inches
Appearance: Small,, clean white shells, deep cut
Flavor: Sweet, salty, and buttery. A slightly more delicate flavor than our Standish Shore oysters.

site details 

  • 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 and placed in nursery bags in cages. They are tumbled repeatedly to duplicate the shape of the Kumamoto. The following spring, they are planted directly on the bottom. We harvest by hand-picking at low tide or drag during higher tides. The Pearls are then hand-selected for deep cups, but small shell length. Time to market: 1.5 to 2 years.


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