Product Description
Available for a limited time only.
Farmer: John Nickerson and his son Matt
Location: Plymouth, Massachusetts CCB42
Size: 3"
How They’re Grown: Bottom planted, baby! Gosh, do we love a bottom planted oyster. The bay floor is a mixture of mud and sand, which is considered to be gold in the oyster world. That mud also protects the oysters during the colder months so the farmers can harvest all winter long. The bottom planting technique also contributes to the oyster’s shell density and flavor of the meat. The oysters are 18 to 26 months old when harvested for your consumption.
How They Taste: The initial complex nori brine is followed by a strong vegetal richness. These oysters have full cups and are easy to shuck.
Why They’re Unique: They waited 5 and 1⁄2 years to receive their 4-acre lease from the town of Plymouth (there are still 33 people on that waiting list!). They have been growing oysters consistently since their first full-time harvest in 2019. We always love meeting the new kid on the block!
Story: Matt started as a lobsterman in 1997 and after 20 years on a boat, he decided to dive into the world of aquaculture. His Dad was a natural partner out on the water. John retired at 60 from construction work and somehow found himself in another labor-intensive field! Due to the increase in lobstering regulations, Matt found oyster farming a more consistent gig. John and Matt farm with two other friends who help them on the farm.
Product Details
Price History
Historical Data
Last 1 days of price history
| Date | Low Price | High Price | Average Price | Vendors |
|---|---|---|---|---|
| May 13, 2026 | $125.00 | $125.00 | $125.00 | 1 |
Price Statistics
Description
Available for a limited time only. Farmer: John Nickerson and his son Matt Location: Plymouth, Massachusetts CCB42 Size: 3" How They’re Grown: Bottom planted, baby! Gosh, do we love a bottom planted oyster. The bay floor is a mixture of mud and sand, which is considered to be gold in the oyster world. That mud also protects the oysters during the colder months so the farmers can harvest all winter long. The bottom planting technique also contributes to the oyster’s shell density and flavor of the meat. The oysters are 18 to 26 months old when harvested for your consumption. How They Taste: The initial complex nori brine is followed by a strong vegetal richness. These oysters have full cups and are easy to shuck. Why They’re Unique: They waited 5 and 1⁄2 years to receive their 4-acre lease from the town of Plymouth (there are still 33 people on that waiting list!). They have been growing oysters consistently since their first full-time harvest in 2019. We always love meeting the new kid on the block! Story: Matt started as a lobsterman in 1997 and after 20 years on a boat, he decided to dive into the world of aquaculture. His Dad was a natural partner out on the water. John retired at 60 from construction work and somehow found himself in another labor-intensive field! Due to the increase in lobstering regulations, Matt found oyster farming a more consistent gig. John and Matt farm with two other friends who help them on the farm. California Prop 65 Warning
Additional Info
Vendor Comparison (1 stores)
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| Vendor | Price | Stock | Last Updated | Action |
|---|---|---|---|---|
Island Creek Oysters Best Price | $125.00 | Out of Stock | 5/13/2026 | View Product → |
Available Sizes & Variants (3)
| Variant | Price | Status | Stores | Buy |
|---|---|---|---|---|
50 Count | $125.00 | Out of Stock | 1 store | — |
100 Count - SAVE 25%! | $187.00 | Out of Stock | 1 store | — |
150 Count - SAVE 30%! | $262.00 | Out of Stock | 1 store | — |
