Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/395149
194 194 are not strong enough to support the sizable commercial activity in Massachu- setts. Instead, most oysters available in seafood markets and on restaurant menus today are farmed by growers who lease space in "designated shellfish growing areas" managed by individual towns in collaboration with the Massachusetts Division of Marine Fisheries. Island Creek has made a name for itself in the oyster world since its humble beginnings as a clam provider. In the early 1990s, founder Skip Bennett was growing qua- hogs in Duxbury Bay when he decided to give oysters a try. At first, observers thought he was crazy—but not anymore. Today, the "Island Creek Oyster" is highly sought-after throughout New England and beyond as an upper-class varietal right up there with Wellfleets, Bluepoints, and Moonstones. "We're for- tunate because southern Massachusetts is considered the Napa Valley of oysters," says Sherman. "Island Creek Oysters have a really strong salt content up front, a Succulent Delights Left to right, Finz fried oysters, opening oysters at the Blue Ox photographs by elise donoghue; by michael turek (opposite)