Brewster
Crassostrea virginica
Rack-and-bag cultivated oyster from the Brewster Flats of Cape Cod Bay. Distinctly briny and mineral-rich with a clean, sweet finish reflecting the pristine waters of Massachusetts.
Flavor Profile
Finish
Clean, briny with a mild sweet note
Expert Notes
Brewster oysters are raised in off-bottom trays on the famous Brewster Flats of Cape Cod Bay, where they acquire their distinctive taste from variations in salinity and minerals in the crystal-clear waters. Cold-water grown over three years, these oysters develop a glorious depth of texture and flavor characteristic of Massachusetts oysters. The high salinity creates a pronounced briny, ocean-like flavor balanced by a sweet, mild finish that reflects the pristine Cape Cod Bay terroir. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Brewster Flats, Cape Cod Bay, Massachusetts
- Size
- Medium (3-3.5 inches)
- Shell Color
- Green and white, sometimes edged with purple
- Meat Color
- Light gray to cream
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: iron finish, squeaky clean, cucumber, bite, high salt
"Talk about a flavor journey! High salt, tons of liquor, super sweet finish thanks to a chewy adductor, then tart and vegetal with an iron finish."
high saltsweettartvegetaliron
"The clean, clear waters of the Bay provide a definitive 'bite' to a shellfish connoisseur's palate."
cleanbitebriny
"Briny, sweet, and vegetal flavor profile with a slightly tart finish."
brinysweetvegetaltart
"They are grown on white sand, which comes through both in their simple shells and in their squeaky clean flavor."
cleanmineral
"Meaty and sweet with a subtle cucumber finish."
meatysweetcucumber
About the Farm
Multiple Farms
Brewster is home to multiple oyster farms on the tidal flats of Cape Cod Bay. Notable producers include Brewster Oysters 'Eastside' owned by Brian P. Daley, Paines Creek Oysters by Joey and Paul Werzanski, and Mants Landing by Scott Leonhardt.
- Cultivation Method
- rack and bag
History & Background
Brewster oyster farming has roots dating back to the late 1980s when Chip Ellis jump-started the industry with Brewster Flats Aquaculture. The town's unique tidal flats, which are the largest in North America at approximately 12,000 acres, create ideal conditions for oyster cultivation.
The Brewster Flats extend over 9 miles along the coastline from Brewster to North Eastham and feature huge 14-foot tides that flood the flats daily. The town hosts 'Oyster Sunday' events where residents can harvest oysters recreationally.
Did You Know?
- The Brewster Flats are the largest tidal flats in North America at approximately 12,000 acres
- At low tide, you can see the original wooden packet landing that allowed ships to ferry cargo and travelers to and from Boston
- Joey Werzanski of Paines Creek Oysters also owns Joey's Pizza, possibly the only pizza place in the country that also owns an oyster farm
- Huge 14-foot tides flood the Brewster flats daily, making it ideal for oyster farming
Sources & References
This information was compiled from 7 sources.
- Paines Creek Oysters from Brewster, MA — Island Creek Oysters
- Everything you need to know about our Brewster Tidal Flats — Captain Freeman Inn
- Brewster Oysters/Eastside — Brewster Oysters
- Mants Landing Oysters from Brewster, MA — Island Creek Oysters
- Live Oysters - Oyster Descriptions — Fortune Fish Co.
- Oyster Farming in Massachusetts — Massachusetts Office of Travel & Tourism
- East Coast Oysters - 2024 — Catanese Classics
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
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Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
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