Basic Profile
Doug Niven and Dan Devereaux formed Mere Point Oyster Company in Brunswick in 2015, after Niven tried a few bags of oysters off his dock and saw how fast they grew. It is a family business that employs both men's sons.1
How They Are Grown
Seed arrives at about 2 mm and reaches about an inch by November, overwinters on the bottom and grows for another year. The farm tumbles its oysters in a solar-powered tumbler to break off the thin new shell edge, which pushes the oyster to deepen its cup and fill out its meat. Standard oysters are about 2.5 inches and selects about 3.2 For the mechanics, see how farms shape an oyster.
Flavor Breakdown
What Makes Mere Point Unique
Mere Point started with a neighbor asking to grow oysters off a dock, and it is still two families working one farm.1 The solar-powered tumbler is their signature: it shapes each oyster into a deep, even cup, which is easier to get a knife into at home than a wild-shaped shell.
Should You Add Lemon?
The earthy finish is worth tasting plain first.
Pairing Guide
Salt meets salt.
Bright enough for the finish the farm describes.
| Optimal | Plain |
| Acceptable | Mignonette |
| Avoid | Cocktail sauce |
Who Is This For?
- Home shuckers
- Fans of salty oysters with a savory end
- Anyone who wants a big, wild-shaped oyster
- Mere Point Oyster Company. "About Us." merepointoyster.com
- Mere Point Oyster Company. "Our Oysters." merepointoyster.com