Glidden Point
Crassostrea virginica
The definitive Maine oyster from the Damariscotta River. Bottom-cultured in frigid waters, producing thick, heavy shells with deep cups and firm meats. Crisp and complex with pronounced brininess balanced by sweetness.
Flavor Profile
Finish
Crisp, clean, complex
Expert Notes
Glidden Point oysters are the definitive Maine oysters, the standard bearers of the Damariscotta River. Grown slowly in one of the cleanest and coldest estuaries in the country at depths of about 40 feet, they develop thick, heavy shells with deep cups and firm, plump meats. Their crisp, complex flavor combines pronounced brininess with notable sweetness, creating a well-balanced profile that showcases the pristine Atlantic waters. The slow grow-out in frigid waters results in rock-hard shells and succulent, full-bodied meats. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Damariscotta River, Edgecomb, Maine
- Size
- Medium to Large (2-5 inches)
- Shell Color
- Black-and-white, green-toned
- Meat Color
- Ivory to light gray
What Experts Say
Across 10 sources, tasters describe this oyster as:
Unique notes: grassy, savory, chewy, crisp
"The selects were spectacular! Meaty, juicy, just the right brine with some grass notes."
meatyjuicybrinygrassy
"The oysters have a perfect balance to the brine. Sweet, firm and plump, these buttery beauties are easy to shuck."
brinysweetfirmplumpbuttery
"Briny, plump, with a wonderful texture."
brinyplump
"Wonderfully briny, meaty. Great oysters and nice folks!"
brinymeaty
"Perfect means: 3.5 inches, deep cup, strong shell, intense brine balanced by rich, savory, lingering sweetness."
brinysweetsavoryrich
"The extremely cold, salty water produces slow-growing oysters with fantastic texture and brine at the upper end of the register. These are the soft pretzels of the oyster world, chewy and salty and heaven with a cold beer."
saltybrinychewy
"A crisp, briny, salty taste from the deep cup is the result after harvesting the Glidden Point."
crispbrinysalty
"Crisp, briny, and sweet flavor profile with firm, plump meats."
crispbrinysweetfirmplump
"Rich, buttery, and briny with a hint of the sea."
richbutterybriny
"I love the wilds, says Ryan McPherson, owner of Glidden Point. Like all oysters, the taste of a wild oyster is informed by place."
About the Farm
Glidden Point Oyster Farm
Est. 1987Founded by Barb Scully in 1987, Glidden Point was one of the original farms in the Damariscotta River area. Scully prided herself on taking the time and effort to grow incredible oysters. In 2016, Ryan McPherson and Jonathan took over the business from Barb, maintaining the same impeccable standards.
- Cultivation Method
- bottom culture
History & Background
Glidden Point Oyster Farm was established in 1987 by Barb Scully, making it one of the pioneering oyster farms in Maine's Damariscotta River. The Damariscotta River has a rich oyster history dating back over 2,000 years, as evidenced by the Whaleback Shell Midden - a massive 1,000-foot wide, 30-foot tall pile of oyster shells left by Native American Wabanaki people who inhabited the area for over 12,000 years.
Glidden Points are considered the definitive Maine oysters and the standard bearers against which all eastern oysters must be measured. They have been legendary for over 25 years and are one of the priciest and most prized oysters in the country.
Did You Know?
- Glidden Points are one of the only oysters in the world hand-harvested by divers
- The oysters are not harvested until 4 years of age, making them exceptionally slow-grown
- The farm operates on four different lease sites in the Damariscotta River, each with unique bathymetry producing distinct flavor profiles
- One woman (Barb Scully) oversaw every single oyster for decades, being a perfectionist about growing them slowly in very cold water
- The oysters are grown 40 feet deep in frigid water
Sources & References
This information was compiled from 10 sources.
- Glidden Point Oyster — OysteRater
- Glidden Point Single-Lease Reserves — The Oyster Guide
- Maine Oyster Roundup — The Oyster Guide
- The Magic of The Damariscotta River — Glidden Point Oyster Farms
- Glidden Point Oysters — Chefs Resources
- Wild Oysters Make a Comeback in Maine — Civil Eats
- Glidden Point Oysters — Seacore Seafood
- Glidden Point Oyster Farm — Anne Saxelby Legacy Fund
- To Eat Oysters Better, Treat Them Like Wine — The New York Times
- The Damariscotta Oyster Celebration: 2000 Years in the Making — The Lady Oyster
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Learn More
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