Taunton Bay Oysters
Taunton Bay, Maine

Our northernmost Maine oyster has deep cups that are overflowing with icy brine. Their slow growth paired with an abundance of nutrients brought in by swift tides and unique ‘reverse falls’ make these a complex and craveworthy oyster.


Production: Farmed
Year Round
Size: 3.5 inches
Appearance: Brown and white shells with deep, even cups
Flavor: Bold brine with satiny meats and a lingering sweet kelp finish



site details

  • Salinity: 2.8% < 3.5% full oceanic salinity

  • Tides: 10-12’ range with strong currents and unique ‘reverse falls’

  • Bottom Makeup: thin layer of silt over marine clay

Growout Method

Oysters are started in floating mesh bags. When large enough, they are planted on bottom, as nature intended. They are primarily harvested by divers. Time to market: 3 to 4 years.

About the grower

Michael Briggs.jpg

Due to my love of the ocean, I knew at an early age that my future would somehow involve the seafood industry.  I started out clamming and lobstering.  I thoroughly enjoyed working on the water, but had the urge to start my own business.  My next endeavor was to form a company processing crabs and Maine shrimp.  Having always been a stickler for quality I named the business Blue Ribbon Seafoods.  A decade or so later, crab and shrimp supplies began to dwindle enough to threaten the very survival of the company.  Aquaculture was the obvious solution for any future business plans.

After several years of trial and error I eventually transitioned from the shellfish processing business to oyster farming.  I now enjoy being back on the water, as well as at my desk running Taunton Bay Oyster Co.  It’s the best of both worlds!

The company now has oyster sites in two estuaries.  We have 25 acres in Taunton Bay and have recently acquired 19 in the Bagaduce River (Aunt Mollie Island Oysters coming soon!).  We wash, grade, pack and ship our oysters from a certified facility that is HACCP approved.  Future plans are to build a new facility at our waterfront property on Taunton Bay.  The facility will include a large tank system to inventory both Taunton Bay and Aunt Mollie Island oysters.  This will give us the ability to provide product even during flood or bio-toxin closures, extreme fluctuations in the market or when there are difficulties in harvesting.  We are dedicated to producing a steady supply of high grade oysters.

Michael Briggs