Island Creek Oysters

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Island Creek Oyster Flavor Profile Characteristics

Island Creek Oysters are cultivated using the rack and bag system and are finished by beach cultivation on the sand & mud beach.  During the rack & bag stage, Island Creeks are washed and shaken twice weekly.  The shaking process helps to chip off new shell growth, which encourages deeper cup definition and stronger shells.  The oysters remain in the rack and tray system for six to eight weeks, and are then hand planted on the bottom of Duxbury Bay for their last year of growth.  Duxbury Bay routinely experiences 10-foot tides, and the oysters are strategically placed on the flats to spend time out of the water at dead low tide.  This gives them firm meats and increases their shelf life because they learn to close their shells tightly.  Harvesting is all done by hand. 

At harvest, choice oysters are three to four inches in length.  Island Creek Oysters have wonderful butter & brine flavor with meats which are delightfully firm and have a clean taste and unmistakable sweetness.  Island Creek Oysters are available from November through April. 

 

 

See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters.

See our list of Where to buy Raw Oysters.

 

Champagne Vinegar Mignonette

1 1 6 2 1 TT	Tbl Cups Tbl Tbl Tbl	Black Pepper, fresh ground Champagne Vinegar Shallots, minced Fresh Parsley, minced Sugar Sea Salt
Combine all and mix well.  Serve on the side with raw oysters.