The Damariscotta River region combines Maine’s natural elements with a tight knit community of farmer to produce and protect the world’s best oysters.

Over 35 years ago, the modern aquaculture in Maine of our native Eastern oyster (Crassostrea virginica) started right here on this river. The farming practice today is a mix of old fashioned hard work, innovative science, and evolving technology, with a diligent eye on ecological sustainability and cooperative community building.

Regardless of how hard we work, or what kind of technology we use, our tiny watershed itself is what makes our Damariscotta River Oysters so special. Our oysters grow in the perfect mix of fresh and sea water, with no industry upriver to create pollution. The ocean tide churns through twice daily. The wide, shallow Great Salt Bay acts as a solar collector and something like an underwater greenhouse, bringing ocean water up to 75º F — an almost unheard of temperature here in Maine — resulting in water that’s incredibly rich in phytoplankton (microscopic algae that the oysters feed on).

Like most tidal water in Maine, the much deeper water down river is cold and clear, resulting in the clean, crisp flavor for which Damariscotta River Oysters are known. This fortunate combination of features — pristine water, perfect salinity, lively phytoplankton from warm bays, deep cold water, and a tight knit community all come together to make an ideal breeding ground for bivalves.

Thousands of years ago, Native Americans knew this, harvesting, eating, and even relocating these prized oysters to other watersheds. Today, we’re grateful for these natural resources that produce the Damariscotta River varieties of the Eastern oyster that are widely regarded as the best tasting oysters in the world. We’re proud to share our oysters with you.

— The Oyster Farmers of the Damariscotta River