About Dingley Cove

"I grew up on the coast of Southern Maine and have lived here most all of my life accepting some stints in Vermont, Chicago and Alaska.  The ocean has always been a draw for me:  lobstering with friends as a teenager, working on a crab boat in Prince William Sound, or just sailing the coast of Maine with family. Aquaculture has been a simmering interest of mine for years, but until recently other worthy obligations (professional and family) have kept me from getting serious about it.

That changed a few years back when an abundance of European or Flat Oysters showed up at my family's place on Hopkins Island.  Ever since childhood I have snorkeled around the shores but had never seen such number of oysters. Great right? Well, not really.  Author Rowan Jacobsen describes their flavor best - "Hazelnuts and anchovies fired in seal fat, with a squishy crunch like jellyfish salad... memorable and intense but not [an experience] you'd want every day." So, the question then became would the much more palatable Eastern Oyster also thrive here? Inspired, my father (partner and huge oyster fan) and I did a little research which led us to Dana Morse at the Darling Center.  Dana whose work includes helping new shellfish producers get started affirmed that our location would indeed  be just right for growing the American Oyster.  Our meeting at the Darling Center in the fall of 2015 really started the process of building Dingley Cove Oysters which has brought us great new connections and experiences these last few years.  Please take some time to enjoy our product.  It's been a fantastically gratifying experience bringing it to you."

  • Size Medium
  • Method Floating Cage
  • Salinity Low
  • Sweetness Moderate
  • Texture Soft
  • Tastes Gritty, Nutty, Meaty,
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