A Field Guide to New England Oysters

Oysters are all about the place from which they hail. Following is a sampler of delectable oysters grown in the chilly waters of coastal New England. All are eastern oysters, but each type boasts a distinctive taste peculiar to the salty cove, plankton-rich bay, or brackish river where they are grown.

Bagaduce (Maine): Deep cups, with a fruity, almost berry-like finish. The Indian name means “fast water.”

Barnstable (Massachusetts): White to brown in coloring, with medium cups and light and clean brininess; somewhat sweet.

Cotuit (Massachusetts): Medium to large size; silky-smooth meat, with a clean and lingering ocean essence.

Glidden Point (Maine): Big boys from the Damariscotta River, with a slightly briny, crisp, and clean ocean flavor.

Island Creek (Massachusetts): Large shells with small meat; sweet and slightly nutty in flavor.

Moonstone (Rhode Island): Often power washed to produce pearl-white shells; silky-smooth meat with a full-bodied, rich saltiness.

Pemaquid (Maine): Very plump, with a crisp, cold-water richness.

Stonington (Connecticut): Deep cups filled with plump meats; mild saltiness and a sweet finish.