Johns River Oyster
Grown by Dave Cheney and his crew, John's River Oysters start their cultivation at the head of the Damariscotta River in the Great Salt Bay. The warm, nutrient rich environment helps the oysters grow fast in the Summertime. Once they're the right size, Dave slows them down by bottom planting the oysters 10 miles down river, in the colder waters of John's River. They'll spend another year on the bottom here before they are harvested. This unique cultivation method gives these oysters their signature rock hard shell and clean, full ocean flavor.
Location: John's River, South Bristol, ME
Technique: Seed is started in the Great Salt Bay then bottom planted in the or placed for grow-out in surface cages in the Johns River. Oysters are hand harvested by diver or drag.
Appearance: Depending on where they've harvested, dark brown with hints of green, or white & brown, has a deep, round cup
Flavor: Smooth, briny start with a sweet cream and clean ocean finish
Thought they would be a little easier to open, a little smaller than selects. The shuckers made it through, and well worth it. Thanks!