Maggie's Farm

The Atlantic Oyster (Crassostrea virginica) lives from the Northeast US down all the way through the Texas coast.

They grow faster and larger in the south, and, in my view, are tasteless.  In fact, they need to be cooked with something to be any good at all.

Our Wellfleet Oysters are the best in the world, raw on the shell. Some afficionadoes call it "merroir," like terroir with grapes: These oysters grow slowly in mostly cold water, are splashed twice daily with fresh water from the Herring River, and spend low tide in the air. A rare combination of things. They are generally not too large.

Due to demand, they are farmed now in commercial oyster beds, although my father-in-law and I have had some fun snagging a bag of them at low tide because there are still some wild ones. (Wear sneakers.) Don't go near the commercial beds or they might kill ya.

Blue Points are second best, but not perfect.  The history of the Wellfleet Oyster