Mystic: Bottom-Finished Oysters in Fishers Island Sound
Mystic oysters are grown by the Noank Aquaculture Cooperative in Fishers Island Sound off Connecticut, started in bags, then finished on managed bottom beds.
USA · Crassostrea virginica · lemon yes · 25–30 ppt · 2–22 °C · best November to March
Basic Profile
Origin
Fishers Island Sound, off Mystic and Noank, Connecticut, USA
Species
Crassostrea virginica (Eastern oyster)
Classification
Farmed; Noank Aquaculture Cooperative
Farming Method
Started in bags, then spread on hard, managed bottom beds for a year or more
Producer
Steve Plant and Jim Markow, Noank Aquaculture Cooperative
Visual Signature
Almost round, well-cupped, strong shells
Mystic oysters are grown by the Noank Aquaculture Cooperative in Fishers Island Sound, off the Connecticut coast. The grower Steve Plant starts them in bags, then spreads them on hard, managed beds for a year or more; with room to grow, they become almost round, cup up well and build strong shells.1
The Thomas Oyster Company building at Mystic Seaport Museum. Photo: string_bass_dave / Flickr (CC BY-SA 2.0)
A Grower's Heresy
Like most north-east oysters, Mystics peak in November and December. Plant, though, rates them next best in June and July, just before spawning, when the oysters are full of gonad tissue and, in his words, "rich and creamy tasting".1 That runs against the usual advice; see why oysters have seasons.
Flavor Breakdown
Salt
Salt "you notice", Jacobsen writes, without being overwhelming.1
Nearly round and deeply cupped, from a year or more spread out on hard, managed beds.1
What Makes Mystic Unique
Steve Plant gives his oysters room. After starting them in bags he spreads them on hard, managed beds for a year or more, where they grow almost round, with deep cups and strong shells.1 He also makes a case for the summer oyster, against the usual advice.
A round, deep-cupped Connecticut oyster with salt you notice and a sweet finish. Order it in December, or try the grower's case for July.
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