The Oyster

We spend hours every day sharing the work and river we love. With a smooth shape, deep shell cup, and briny but sweet taste, there’s no mistaking the perfect form and pure taste of the oyster that’s the result of those efforts. This simple formula sums up our passion for the location and occupation that creates it:

PLACE + PRACTICE = A PREMIUM OYSTER.

Place + Practice

THE PLACE:

JACKS POINT

The Great Salt Bay is the roaring ecological engine that fuels everything we do. This shallow salt marsh churns twice daily with the tidal exchange of its warm, fresh water and cool surges from the sea. That temperate, brackish, mix incubates the algae-rich environment that supports the phytoplankton oysters feast upon. Our Jacks Point lease sits just downstream of this prime food source.

THE PRACTICE:

NURSERY WORK

Our Jacks Point nursery is the perfect place to take advantage of the thin thread of river running between it and the Great Salt Bay. Tidal flows through this narrow gateway create the twice-daily flush of food that makes this the optimum spot to nurture our crop.

THE PLACE:

PRENTISS ISLAND

Prentiss Island is perfectly positioned for oyster-growing downriver. It rests between a bend in the river and a pocket salt marsh nested between the island and the Damariscotta’s eastern shore. The river’s turn increases the flow between its colder water and the warm pocket marsh it mixes with at every tide.

THE PRACTICE:

PLANTING

Planting our seed oysters in the deep waters off the island’s western shore allows them to grow in the colder temperatures that produce firmer, denser meat. Roiling waters by the river’s bend deliver a constant supply of the food that’s been nurtured in the marsh behind the island. This twice-daily churn also serves to tumble our oysters, creating the rock-hard shells that protect the prize inside.

THE PLACE:

LOWER DODGE COVE

Our Lower Dodge Cove lease lies father downriver, jutting north to create a deep, protected pocket tucked into the Damariscotta’s western shore. Its shape helps increase the speed of passing tidal waters to create a fresh and fast tidal flow.

THE PRACTICE:

FINISHING

We allow our mature oysters to rest long enough in the protected haven of Lower Dodge Cove to completely purge any silt and sand they might hold. The same currents that flush them clean deliver the food that continues to nourish them during this final farming phase.

Glidden Point’s abiding mission is to put the lessons learned from the pristine world we work in into practices that produce an oyster as richly rewarding as our Damariscotta River home.