Johns River Oysters: Update

I just got a comment and update about these amazing Maine Oysters from the harvester himself, Dave Cheney.  Thanks Dave for more info!

Hi Austin,

This is a great picture of my dive harvested Colonial Cocktail Oysters. Your taste description is right on, which is difficult to describe.The white new shell is new growth and the green color comes from the undisturbed marine environment where ocean water meets several freshwater streams in a hidden branch of the Johns River Pemaquid.

I would be glad to give you a tour of my new seed nursery in the upper most Damariscotta River. This area near Great Salt Bay, has dangerous current in several rapids, and these “new oysters” will be sold as Whalebacks since they are so close to the oldest shell heaps in America!

I produce a few wild Europeans and chowder Cohogs which are large in size but at $1.20 a dozen they make the best fall chowder !

I have just built two new welded aluminum boats to harvest by surface gear when the North Branch dive lease freezes over. My oysters are growing so fast that I have been building surface cultivation gear since March just to house the staggering inventory. if you know a dealer where I can sell 40,000 oysters this fall and winter I need a new market to meet my production volume.
Until then I am selling to Harbor Fish Market which supplies Eventide and the Old Port Sea Grill in Portland. These places have great presentation.

Thanks for the good words!

Dave Cheney

Oyster Guide: Maine, Johns River

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One thought on “Johns River Oysters: Update

  1. Hi Austin,
    This is a great picture of my dive harvested Colonial Cocktail Oysters. Your taste description is right on, which is difficult to describe.The white new shell is new growth and the green color comes from the undisturbed marine environment where ocean water meets several freshwater streams in a hidden branch of the Johns River Pemaquid.

    I would be glad to give you a tour of my new seed nursery in the upper most Damariscotta River. This area near Great Salt Bay, has dangerous current in several rapids, and these “new oysters” will be sold as Whalebacks since they are so close to the oldest shell heaps in America!

    I produce a few wild Europeans and chowder Cohogs which are large in size but at $1.20 a dozen they make the best fall chowder !

    I have just built two new welded aluminum boats to harvest by surface gear when the North Branch dive lease freezes over. My oysters are growing so fast that I have been building surface cultivation gear since March just to house the staggering inventory. if you know a dealer where I can sell 40,000 oysters this fall and winter I need a new market to meet my production volume.
    Until then I am selling to Harbor Fish Market which supplies Eventide and the Old Port Sea Grill in Portland. These places have great presentation.

    Thanks for the good words!

    Dave Cheney

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