Our Wiley Point oysters (Crassotrea virginica) are bottom cultured in the Damariscotta River Estuary (Damariscotta, Maine-N 44:01:53/W 69:29:47). A thick layer of blue glacial clay, which is overlain with a fine silt, lines the bottom of this particular estuary. The tidal flux through the inlet constantly washes over the oysters, and the silt in the current acts as a natural defouling agent. How cool is that? The end result is an exceptionally clean and smooth oyster, both inside and out. Size wise, the Wiley Points are available as small (two and a half to three and a half inches) or large (three and a half to four and a half inch) choice oysters (see attached photo). The Wiley Points possess a firm shell that will delight both amateur shuckers and seasoned veterans alike. Cup definition is exceptional; especially considering this oyster has never been manicured. The meats themselves are large, light in texture, and are of a relatively high salinity. Shelf life of this particular oyster is excellent; due to the all natural grow out process and the cold water provided by the Gulf of Maine. As far as seasonality, Wiley Points will be available on a daily basis through December (or whenever the ice makes it impossible to continue harvesting), and will crank up again around the first of May.
Please email email@example.com or call 207-439-6018 for more information on this and or any other J.P.'s Shellfish product or service.