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DIVER-HARVESTED OYSTERS RAFT-PURGED CLAMS HAND-SELECTED LOBSTERS Order online or visit our retail store 707 River Road Edgecomb ME 207.633.3599 oysterfarm.com barboysterfarm.com 148 P O R T L A N D MONTHLY MAGAZINE LOCAL FLAVOR on Commercial Street. People overwhelm- ingly want Maine oysters and Damariscot- tas are a good starter oyster. Theyve got the briny kick youre looking for theyre a little bit more bright. And they dont get lost in other flavors like sauces. FARM FRESH There are five long-standing operations growing oysters in the Damariscotta and a handful of smaller project growers says Barbara Scully whos owned Glidden Point Oyster Company for more than 20 years. The growing techniques handling meth- ods and quality can be highly variable at times between the different growers. The term Damariscotta oyster is generic. Glid- den Points Pemaquids Wiley Points and Dodge Cove are all Damariscottas but theyre not all alike. Were one of the oldest oyster farms in Maine. I no longer harvest in the months of January February or March. The icy conditions are super harsh on people boats the equipment and the oysters. Its also nice to not have to worry about hav- ing a boat in the water for winter storms. The harvest volume is somewhat variable depending on weather survival and mar- ket demand. This week I shipped over two tons of oysters. Once you start looking around you re- alize just how many Maine oysters are in transit every day both to supply the res- taurants here and to ship out of state to the gourmet world at large where Maine oys- ters are in demand. Although tiny compared to Maines lob- ster fishery8 to 9 million in oyster sales in 2012 compared to 340 million in lobster according to affordableacadia.comMaine oysters are still big business. SAMPLING EVERYWHERE O ysters are so popular and such fea- tured stars on crushed ice displays around town that it pays to seek out deals. That means happy hour. All our oysters are 3 apiece says Lau- ra Argitif at Old Port Sea Grill. But theyre 2 each at happy hour every day from 3 to 6 p.m. And on Sundays all day theyre six for 10. We have them all labeled so you can select exactly which type you want. We try to keep to Maine oysters with maybe some from Massachusetts or PEI. We dont like to go beyond the cold-water oysters. Hot Suppa the gourmet diner in the Longfellow Square neighborhood famous- ly has 1 oysters during 4 to 6 p.m. week- night happy hours. On a recent visit almost every seat was taken at 530 and every par- ty had a platter of oysters on the table. The only oysters on hand that night were from Wescott Cove in Connecticut they were good-sized saline and tasty but not quite as delicate as Mainers. Not the raw bar type No problem. Caiolas on Pine Street has an enduring hit with a Caesar salad ringed with fried oys- ters. On Forest Avenue Po Boys Pickles is known for their Cajun fried oyster sand- wiches and Susans Fish-n-Chips has fried oysters by the pint quart or full dinner. Eventides raw oyster selection is terrific but Their oyster buns are one of my favor- ite things ever says lobsterman novelist and former Eventide shucker Jon Keller. I