Cold Bottom Oysters from Plymouth, MA YGroup_Ichabod and the briny finish at

and the briny finish at our main lease down river

this caviar has a serious Parmigiano-Reggiano kick and a Prosciutto di Parma finish

while also building a career for myself in Maine

In 2005 after a government ban on Beluga caviar

in part because I missed having a home in Maine [l grew up in Freeport

Cold Bottom Oysters from Plymouth, MA YGroup_Ichabod and the briny finish atAvailable for a limited time only. Farmer: Dave and Jennifer Tarantino Location: Plymouth, MA CCB42MA Size: 3" How theyre grown: Seed is placed in a rack and bag system for 18 months before being moved to trays, some of which will be planted in the thick sandy mud off the coast of North Plymouth until they reach market size. The oysters are constantly handled which creates pristinely clean shells and contributes to a nice, easy shuck. How they taste: