"Duxbury Bay is now synonymous with the best oysters you can get. We have a thriving aquaculture community here... Over 15 years the community has grown significantly, but we're all pretty much doing artisanal style farming. Owner operated small batch farm to table style production, and we're going it in a bay that has just perfect growing conditions: cold water, high salinity, huge daily tides."

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After 15 years of growing oysters, I am always still trying out new things just like you do at Tabor. I have to explore and document new things so you can keep track of the results. You can learn a lot through experimentation. This is a new industry, if you figure things out, it helps the next guy and the industry as a whole.

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The clamp has done a lot of the hard work for you ... I think every kitchen should have one.

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Some people don’t like that much salt in their oyster and drain it. Some people believe if you remove that liquid, the liquid within the meat of the oyster will replenish and you’ll really taste the meat of the oyster. It’s up to the person eating the oyster. I personally, like the liquid in there to taste the salt water of where the oyster is from… Duxbury oysters’ salinity is very high. It’s one of the unique and most recognizable things about our oysters.

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Did you know that millions of Americans can't shuck an oyster?

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