Wawenauk Oyster Flavor Profile Characteristics

Wawenauk Oyster by PeekandeatThis image by Peekandeat is licensed

Wawenauk Oysters are an East Coast oyster from Damariscotta River which is one of the oyster appellations in Maine. The salinity of this oyster is at 32-34 parts per thousand. That makes this a briny oyster, considering that the average ocean water salinity is 35 parts per thousand.

Wawenauk Oysters are raised by the floating bag to bottom method which combines two oyster farming methods. Rack & bag oysters are taken from their pampered environment and put into the bottom cultured environment during their last 6 months before harvesting. This allows them to “toughen up” a bit, giving them stronger, less brittle shells and firmer meats.


Wawenauk Oyster
Location Damariscotta River, Maine
Species Virginica Oyster (Crassostrea virginica)
Oyster Availability September – July
Size up to 5″
Oyster Cultivation Floating Rack then to Bottom Culture
Oyster Flavor Profile Wawenauk Oysters have deep cups with firm meats, a high salinity and a sweet finish


Notify of

Inline Feedbacks
View all comments

Suggested Reading

Join Us!

See Our Tutorial Library!

Related Pages Index

Books by Chefs Resources!

Handcrafted Cards

Blog Archives