Experience the clean, snappy taste of oysters raised and hand-harvested in Deer Isle, Maine.
Humans have harvested the East coast native oyster, Crassostrea virginica, since prehistoric times. High in zinc, calcium, iron and protein, they're also low in fat, and improve ocean health by filtering up to 50 gallons of water a day. They are delicious raw, grilled, baked or in chowder.
Abby was born and raised in Stonington, Maine. She's worked on lobster boats, tall ships, in classrooms, and now in the lab and on the Bay as a marine biologist. Her mission: to improve water quality and increase access to locally grown sustainable seafood.
An Ideal Setting
The oysters grow in the productive and cold waters of Long Cove, Deer Isle, Maine. Located in Penobscot Bay, the cove has a longstanding history of seafood harvesting, and today supports a community of lobstermen and clam diggers. The farm floats above a soft seafloor, catching nutrient-rich tides while remaining sheltered by the surrounding islands.