Our flagship oyster. We think you'll find these oysters pretty near perfect.
Size: Full cups on the smaller side, with some shape variance due to their natural grow-out process (see below).
Farming Technique: Island Creeks are nurtured in our hatchery for three months, grown in floating upwellers for three months, and put in a rack and bag system for three months. For the last twelve months of the grow-out process, they are bottom planted "free range" on the mud flats of Duxbury Bay.
Unique Factor: Duxbury Bay has drastic 12 foot tides, which brings lots of new water loaded with food (algae) into the Bay, giving the oysters their unique, complex flavor.
Salinity: We'd give these a 6 out of 10 with lots of brine - brine being salt's earthy, more full flavored cousin.
Flavor Notes: The quintessential East Coast oyster experience. With a highly segmented flavor profile, strong salinity up front gives way to vegetal, buttery richness and a long sweet finish. It doesn't get any better than this. These complex flavors are attributed to a life spent on the ocean floor, dug into the mineral rich mud of Duxbury Bay.
*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Don't Forget your shucking knife!
I N C L U D E D
- Island Creek Oysters
- Cocktail Sauce
- Crystal Hot Sauce
H O W W E L I K E T O D O I T
We think these oysters are the perfect balance for everything an oyster lover (and beginner) could want in one shell! Although we never say no to tabasco and our house mignonette, we encourage everyone to eat Island Creeks the way nature intended...as is! And if you have to, maybe just a squeeze of lemon...maybe.
S T O R A G E + C A R E
- Refrigerate immediately; use in up to 5 days
I N G R E D I E N T S
- Cocktail Sauce: Ketchup, Lemon, Worcestershire sauce, Sriracha, Horseradish, Black Pepper
- Mignonette: Red Wine Vinegar, Black Pepper, Pink Pepper, Kosher Salt, Red Onion
- Crystal Hot Sauce: Aged Red Cayenne Peppers, Distilled Vinegar, Salt.