Harvested seasonally, Pemaquid Oysters are held in the cold, briny Class A waters of Clark’s Cove near the river’s mouth, where the oysters obtain their distinctive clean, salty and refreshing flavor.   Available from sping until the beginning of winter or longer.

Oysters are more commonly served on the half shell with cocktail sauce and lemon, but they can be shucked, breaded, and deep fried for a tasty treat.