Pleasant Bay Oyster Flavor Profile Characteristics
See image licensing infoPleasant Bay Oysters are cultivated in Pleasant Bay near the town of Orleans on the Atlantic Ocean side of Cape Cod. In 1995 Dave Slack received the required Aquaculture Grant and has been farming these oysters on the 1.5 acre plot ever since. The area is ideal for oyster farming because the estuaries here are rich in nutrients from the fresh water of multiple streams which mix with the clean, cold waters of the Atlantic.
They are a rack and bag cultivated oyster. Dave’s methods include regular picking through the oysters to ensure a uniform shape, size and shell hardness. They take about 3 years to come to market size of 3”.
Pleasant Bay Oysters have shells ranging from white to green in color. They have the classic Atlantic brininess with a crisp, clean flavor, a buttery texture and sweet finish.
| Pleasant Bay Oyster | |
|---|---|
| Location | Pleasant Bay, Orleans, MA |
| Species | Virginica Oyster (Crassostrea virginica) |
| Oyster Availability | May – December |
| Size | up to 4″ |
| Oyster Cultivation | Rack & Bag |
| Oyster Flavor Profile | Pleasant Bay Oysters have the classic Atlantic brininess with a crisp, clean flavor, a buttery texture and sweet finish. |
See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters. Also, check-out our list of where to buy raw oysters.
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