There are a lot of oysters out there. So why should you try ours? We put a lot of individualized care into our oysters–no fancy machinery, no state-of-the-art sorting table–just the sweat off our brows and no days off. We truly care for our oysters: we feel bad when we see one die, we cringe when we hear one crunch under our feet. When you spend nearly 365 days a year with your oysters, you get to know them, and as crazy as it sounds, we think they get to know you too.

Our oysters know how hard we work for them. So they do their best to taste the very best for you. For those who’ve tried them, they say there is no fresher tasting oyster. Why? While most oysters are grown relatively close to land, our oysters are grown nearly a mile out from shore, barely protected from the open Atlantic Ocean by the sandy dunes of Saquish. During every tide, the ocean drains over our intertidal zone, bringing fresh nutrients for the oysters to snack on. The oysters grow a little slower out here–but thats okay with us–the longer they grow, the more nuanced their taste becomes. Because we grow our oysters in trays, not on the muddy ocean bottom, the oysters don’t have to filter through dirt and grit. This leaves our oysters with nothing but the taste of salty ocean: truly a kiss on the lips from the sea.

When you first shuck the shell off one of our oysters, you are immediately hit with the smell of our ocean, New England waters encapsulated in a beautifully clean white shell. Since these little beauties never touch the muddy ground, their natural colors soar with deep red, purple, and blue. The fleshy-white meat swims in a clear liquor. As it meets the tongue, you taste the briny ocean in the pungent liquor. The firm meat yields a delicate flavor–sweet, with a hint of cream. And just as the oyster passes over your tongue, you are hit once more with a wave of brine–the salt punches your tastebuds one last time.

For some time afterwards, you may be stunned. We usually are.

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