Saquish
About Saquish
Farmed by Bob and Cassie Gosselin on the remote spit of Saquish Beach in Plymouth Bay, Massachusetts, a family operation born after Cassie, a full-time science teacher, and her husband left the landscaping business behind.
In plain words: metallic, earthy, vegetal, clean, full-bodied, with briny salt.
Where it grows
- Harvest region
- Saquish Beach, Plymouth Bay, Massachusetts
- Growing region
- Duxbury & Plymouth Bays
- State
- Massachusetts
- Country
- United States
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Saquish oysters: common questions
What do Saquish oysters taste like?
Saquish oysters are described as metallic, earthy, vegetal, clean, with briny salinity.
Where are Saquish oysters grown?
They're grown in Saquish Beach, Plymouth Bay, Massachusetts, Duxbury & Plymouth Bays, Massachusetts, United States by Bob and Cassie Gosselin.
How salty are Saquish oysters?
Briny: 4 out of 5 on the Shucks scale. A clean hit of seawater, crisp and bright.
Where can I eat Saquish oysters?
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