Includes: One dozen Emily's oysters, sustainably farmed in the waters off Freeport, Maine and one dozen Cora Cressy petite oysters farmed in the waters off Bremen, Maine.

About the Taste

Emily's Oysters: Emily's oysters have a nice hard shell thanks to the high energy environment in which they grow, making them easier to shuck.  Here's how Emily herself describes them:

They've got a luxurious, soft texture and sweetness that's balanced by an even, clean brininess. Subtle hints of flower, stone, and lemon result from the especially vibrant habitat and active location in which Emily's oysters are nurtured.

Do a little online search for Emily's Oysters and you'll see they're a consistent favorite of oyster connoisseurs.  Add to that the fact that Emily is a great person who takes her work very seriously, and you've got a great product you can feel great about loving.

Cora Cressy: Grown in an abandoned lobster pound, Cora Cressy Oysters pack a serious punch of brine.  They're a favorite of both Togue and Downeast Driver Tommy because of the up front brine, followed by deep sweetness. 

Here's what the folks at Community Shellfish have to say about their Cora Cressy Oysters:

Due to their proximity to the Atlantic Ocean, Cora Cressy Oysters benefit from fresh sea water with each incoming tide. This inflow of nutrients, coupled with the rich food supply of the Medomak River and Muscongus Bay, gives the oysters a strong briny flavor and a sweet finish.

Boe Marsh uses century-old lobster pounds as oyster beds which offer an excellent opportunity to create a controlled environment in the open ocean. At each low tide, the pounds are warmed by the sun promoting algae growth. This increased algae production provides extra food for the oysters twice a day

This duo is a great way to experience two delicious oysters from Maine.

 Shipments to California will include a warning in compliance with Prop 65.