Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
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NORTHSHOREMAG.COM 144 JUNE + JULY 2018 fun facts PHOTOGRAPH BY LAUREN POUSSARD LAST YEAR, ISLAND CREEK OYSTER BAR SHUCKED ABOUT 300,000 OYSTERS. ON A TYPICAL DAY, THEY SHUCK ABOUT 2,000 OYSTERS AND BREAK DOWN ROUGHLY 150 POUNDS OF LOBSTER. 300 , 000 • There are roughly 25,000 shells in the restaurant's oyster wall. • A baby oyster is the size of a flake of pepper. • An oyster is handled approximately 25 times throughout its life. • It takes about 18 months from seed to harvest. • An adult oyster filters 50 gallons of water per day. Island Creek Oyster Bar Sea Level, Newburyport In both locations of Turner's Seafood (Salem and Melrose), oysters are the biggest seller. In the summertime, a typical week will see 1,500 to 2,000 oysters being served per location. On a busy Saturday, either location is shucking anywhere from 450 to 600. This number has even gotten up close to 800. Turner's Seafood 3,000-7,000 Sea Level Newburyport, which is celebrating its one-year anniversary this June, sells approximately 3,000-7,000 oysters a week when in season. Local favorites include Fat Dog, which come from the Great Bay in New Hampshire.