Megansett Harbor, North Falmouth, MA
Fiddler's Cove smacks with a sharp Atlantic brine. Tender meat and an earthy finish due to the input of fresh water from Rand's Canal, gives Fiddler's Cove its nuance. Like a walk on the beach. Simply delightful.
briny | sweet | poignant
2.5 - 3.25 inches
Pairs Perfectly with:
- Lobster Bakes
- Bocce Ball
- Island Lagers
Ward Aquafarms, Science meets the Sea
While our main focus at Ward Aquafarms is on producing the best tasting oysters around, we also put significant effort on researching new species to culture, designing new culture methods, and expanding aquaculture production in New England. We have been growing bay scallops since 2014, and our farm has the only floating downweller scallop nursery system in operation.
Dan Ward, the farm's owner, received his M.S. from the University of New Hampshire in zoology, focusing on offshore submerged deep-water aquaculture, and he completed his Ph.D. at the University of Rhode Island in aquaculture nutrition and immunology in 2013. He has researched micro and macroalgae as well as multiple aspects of shellfish production while a research assistant at the Marine Biological Laboratory in Woods Hole, MA. Dan has been funded for several grants focusing on increasing the sustainability of aquaculture farming operations in the Northeast.
The Gritty Details:
Oyster seed is raised in upwellers in Fiddler’s Cove, before being moved to grow out cages which rest on the bottom. Time to market: 2 – 3 years.
Flavor Influenced by:
- Salinity: 3.0% < 3.5% full oceanic salinity
- Tides: Strong tidal influence from Buzzard's Bay while located adjacent to several freshwater sources
- Bottom Makeup: Sandy bottom