Damariscotta River, Maine   View on Ocean Map

From the heart of Maine’s fabled Damariscotta River, these are started in floating bags for a year or so, then bottom-planted in the cold Damariscotta, where they take 2 or 3 years to reach their final size–a very meaty 3.25 inches. Hand-harvested by scuba divers. These are some of the larger, firmer, and brinier oysters you’ll find anywhere. Highly coveted.

Norumbega (5 Ratings)

  1. Rating 5

    Big, sweet, and incredibly tender. The liqueur is pleasantly salty, but the smoky sweetness of the oyster quickly washes out the flavor of the salty brine and fills your mouth with a taste and feel reminiscent of a good cigar.

  2. Rating 5

    Just brought 3 dozen “Select” home from a trip to Maine, huge, perfect oyster! Grilled with butter, garlic, parmesan cheese and they are large enough to hold their own and the combined tastes are a delight!

  3. Rating 4

    What fun. I enjoyed a half-dozen from Harbor Fish Market in Portland, ME. What’s not to like? As can happen, one of the batch was a little different, nicely, with a kelpy, umami heartiness I enjoyed. Also reviewed by Rowan in an OysterGuide round-up of Maine oysters in 2010.

  4. Beyond Amazing … Everyone should French kiss a Norumbegga

  5. Very nice…we got both cocktail size and select grillers….broiled the big guys with butter & parmesan cheese and with an anchovy/garlic/pepper butter: both good but prefer just butter/garlic. This is a plump, briny fellow with lovely ocean air to it, an oyster of substance!

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