In 2017, we will begin an intensive aquaculture program in the waters surrounding our shore facility. We experimented with a few types of bivalves, but it quickly became clear that oysters were going to grow especially well. This lead to the creation of Cora Cressy Oyster Farm.
One interesting aspect to our program is the use of the “Grandfathered” Lobster Pound Enclosures. These are partitioned areas where lobsters were once stored for purposes of market timing. This practice is no longer employed so the pounds offer an excellent opportunity to create a controlled environment in the open ocean.
Our namesake is the wreck of a ship next to our lease. Built in 1902, the Cora Cressy wore many hats until it became a floating nightclub near New York and Boston. Sunk in front of our lobstering operation as an ice break, it was added to the National Register of Historic Places in 1990.
Our oysters are grown primarily through a process known in the industry as top or surface-culture. This is a process that keeps the oysters afloat in the water column- giving them the best access to the food that the Medomak River and Atlantic Ocean have to offer. This process allows them to grow more quickly than they would in the wild.
Due to our proximity to the Atlantic our oysters benefit from fresh sea water with each incoming tide. This, coupled with the rich nutrients of the Medomak River and Muscongus Bay, gives our oysters a strong briny flavor and a sweet finish. Our oysters are one of a kind! Come by and we will show you!
Interested in our upcoming aquaculture? Reach out and we'll tell you more!