Duxbury Oyster Flavor Profile
Duxbury Oysters are an East Coast oyster from one of the Massachusetts & Rhode Island oyster appellations. They are cultivated in the cold, grassy, nutrient rich waters of Duxbury Bay, which is actually a small bay within Cape CodBay. The steady southwesterly winds help blow warm waters away and as a result the waters here are colder than Cape Cod Bay with the result that Duxbury Oysters do not go into spawn. But they act as if they are going to spawn by building up the fat and glycogen stores which carry other oysters through the spawning process. These extra stores of fat & glycogen gives Duxbury Oysters there plump, buttery texture and taste.
Duxbury Oysters are rack & bag farmed oysters. Rack & bag cultured oysters are grown in mesh cages or bags which are generally staked about one to two feet off the bottom. Oysters raised by the rack & bag method are protected from predators and do not become cramped for space as they grow. They also do not have to filter as much sand & mud in order to get nutrients, thus they grow faster. They develop a deeper cup than beach cultured oysters. However, if the oyster is raised entirely this way then they are pampered and their shells tend to be brittle which makes them difficult to shuck without breaking.
|Location||Duxbury Bay, Massachusetts|
|Species||Virginica Oyster (Crassostrea virginica)|
|Oyster Availability||All year (they do not spawn)|
|Size||up to 3″|
|Oyster Cultivation||Rack & Bag bottom cultured.|
|Oyster Flavor Profile||Duxbury Oysters are very briny with plump meats set in deep cups with a sweet, buttery finish.|
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