Maine Oysters appears as a signature dish in 1 United States cities. See each city's local variant and where to eat it.
Maine oysters on the half shell · Portland
Cold-water Maine oysters (Glidden Point, Pemaquid, Bagaduce, Nonesuch) shucked to order and served on crushed ice with mignonette, lemon and cocktail sauce.
Maine's modern oyster industry started in the 1980s with the Damariscotta River farms (Glidden Point Oyster Sea Farm, founded 1987 by Barbara Scully). The cold, plankton-rich Damariscotta brine produces the canonical Maine oyster: small, cold, briny, with a sweet finish. Portland's Eventide Oyster Co opened 2012 with a granite oyster bar built to serve them; Scales and Boone's Fish House quickly followed. Today Maine farms produce more than 4 million oysters annually; the Maine OysterFest at Harvest on the Harbor in October showcases every farm.
Where to eat in Portland:
- Eventide Oyster Co
- Scales
- Boone's Fish House + Oyster Room
- Harbor Fish Market