Nonesuch Oysters, begun by Abigail Carroll in the Scarborough estuary south of Portland, spend their final year loose on the riverbed. Tours run in summer.
Brine2/ 5
Sweetness4/ 5
Minerality2/ 5
Umami3/ 5
USA · Crassostrea virginica · finish sweet · texture creamy · lemon yes · 28–32 ppt · 1–16 °C · best October to April
Basic Profile
Origin
Scarborough estuary, south of Portland, Maine, USA
Species
Crassostrea virginica (Eastern oyster); the farm also grows European flat oysters
Classification
Farmed; single-producer brand
Farming Method
About three years in bags, with the final year loose on the riverbed
Producer
Nonesuch Oysters (Abigail Carroll)
Visual Signature
Eastern oyster shell
Abigail Carroll started Nonesuch Oysters in the Scarborough estuary, just south of Portland, on a farm of about 6.8 acres. It grows Eastern oysters and European flat oysters, and in their final year the oysters live "free-range", loose on the bottom of the riverbed.1
Eastern oysters (Crassostrea virginica), the species grown here. Photo: Ryan Hodnett / Wikimedia (CC BY-SA 4.0)
Tides and Tours
Scarborough's tides run 9 to 12 feet, pushing a constantly changing mix of fresh and salt water over the farm. From April to September visitors can join tours to harvest and shuck oysters from the skiff.1 The farm's flat oysters belong to the story told under Maine Belon.
Flavor Breakdown
The water
Big tides move fresh and salt water across the farm all day,1 so salt varies more here than on an open-coast site.
The last year
The oysters spend their final year loose on the riverbed,1 feeding at the bottom of the estuary rather than in bags near the surface.
What Makes Nonesuch Unique
Nonesuch lets its oysters go "free-range" for their final year, loose on the bottom instead of in gear,1 and it grows European flat oysters alongside Eastern ones. You can taste both species from the same farm, often on the same skiff tour.
A small Scarborough farm where the oysters finish loose on the riverbed and the flat oysters share the water with the Easterns. Go in summer and eat them off the boat.
Should You Add Lemon?
Cautiously
Try one plain; an estuary oyster changes with the tide.
Pairing Guide
1
Muscadet sur lie
Works for both the Eastern and the flat oyster.
2
Crémant
Bubbles for a tour-day dozen.
Optimal
Plain
Acceptable
Mignonette
Avoid
Cocktail sauce
Who Is This For?
Will love it
Visitors near Portland who want a farm tour
Anyone curious to taste a flat oyster next to an Eastern
Should skip it
Anyone who wants the same oyster every week of the year
Sources
Ottsworld. "Nonesuch Oysters: Maine oyster farm tour and tasting, Scarborough." ottsworld.com
We use one analytics tool — Google Analytics — to understand how this site is
used. It loads only if you accept. Essential cookies that keep the site working
are always on.Google Analytics loads only if you accept. Essential cookies are always on.
Read our Cookie Policy.
