Dukes of Topsail Oysters from Hampstead, NC osetra How They Taste: Smaller than

How They Taste: Smaller than a sea scallop but slightly more robust than your typical bay scallop

Skip’s Bennett's first “pivot” from his original Island Creek Oysters

Farming Technique:  Grown primarily in floating cages

They have a nice buttery taste while still taking advantage of the crisp texture (and thick shells) that the cold waters of CCB (Cape Cod Bay) lends its shellfish

Dukes of Topsail Oysters from Hampstead, NC osetra How They Taste: Smaller thanLocation: Topsail Sound, Hampstead, NC Farmer: Alyssa + Conor MacNair How Theyre Grown: N. SEA. oysters are grown on a 300 foot suspended longline system using a blend of Australian gear and French techniques. They're regularly air dried and tumbled to build strong shells, deep cups, and toothy texture. The farm sits at a rare convergence point in Banks Channel, where Atlantic salinity pushes through New Topsail Inlet and meets the currents of the