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Peter’s Point Oysters

Peter’s Point oysters are farm-raised on a 23-acre lease located within the protected confines of the Onset, Massachusetts estuary know as Fisherman’s Cove (just off of the Cape Cod Canal) by growers Dennis Pittsley and Bob Trigney.  Dennis and Bob’s oyster operation is yet another shining example of one of the cottage-industry-fisheries which we take great pride in partnering with.  Peter’s Points are cultured from seed, and are suspended off of the ocean floor in a rack and bag culture for roughly six months.  As the oysters grow larger, the number of oysters in each individual bag is reduced to allow the little bivalves adequate elbowroom.  Overcrowding is never a good thing.  Once the Peter’s Points have reached a more manageable size (roughly an inch and a half), they are removed from the bags and are hand-planted on the hard-packed sand floor of the Cove.  Peter’s Points are harvested by hand, and upon harvest they go through one final grade, are bagged (in 100-count units), and brought to our Eliot, Maine distribution facility.  Size-wise the Peter’s Points are coming in at roughly three and a quarter inches in diameter.  The shells themselves have a slight greenish tinge to them, which lends a certain aesthetic appeal to the oysters.  It bears mention that the Peter’s Points are essentially devoid of any biofouling, and are exceptionally clean both inside and out.  Meats are full, robust, and high yielding.  The flavor-profile of the Peter’s Points leads with a high salinity which yields to a mild earth tone and closes with a crisp glucose finish.

Please email info@jpshellfish.com or call 207-439-6018 for more information on this and or any other J.P.'s Shellfish product or service.