Green Plate Special: Maine farms satisfy desires of oyster lovers and help the ocean, too - The Portland Press Herald / Maine Sunday Telegram: Oysters are a delight anytime of year, but right about now, because they’ve packed on the glycogen stores they’ll need as energy to survive sitting in frigid Gulf of Maine waters all winter, they are particularly plump and sweet.
I’d never eaten so many mollusks as I have since moving to Maine three and a half years ago. It’s not just me. Friends who visit from all the other places I’ve lived: Western Massachusetts, Connecticut, New Jersey, Pennsylvania, England and, yes, France, want Maine oysters, too. After shucking literally hundreds of Bagaduce, Flying Points, Glidden Points, John’s River, North Havens, Taunton Bays and Pemaquids, I had to ask myself, just how many Maine oysters is too many to pull from the sea to be ecologically sound?