Butterfield
Crassostrea virginica
A Casco Bay oyster grown in flipped cages between Moshier and Little Moshier Islands, Maine. Medium brine and a plump sweetness with a clean, bright finish.
At a Glance
Butterfield is an Eastern oyster (Crassostrea virginica) from the US East Coast. It is moderately briny (3/5 brininess) and moderately sweet (3/5 sweetness), with medium brine, sweet, clean flavors and a finish that is clean and bright. It is considered a beginner-friendly oyster.
Flavor Profile
Finish
Clean and bright
Expert Notes
Butterfields come from a family farm set between Moshier and Little Moshier Islands in Casco Bay, Maine, among beds of sea grass. Butterfield Shellfish buys seed from a Maine hatchery, starts it in fine mesh bags, then moves the young oysters into bags inside heavy metal cages strung on anchored lines. For the next two to three years the cages are flipped over and back to burn off seaweed and barnacles, which also strengthens the shell and deepens the cup, and most of the oysters spend the winter near the sea floor. The farm calls its half-shell oyster the Royal, and SoPo Seafood sells it as both Butterfield and Moshier Island Royal. The farm's own tasting note is a fresh ocean brininess, which it rates medium, and a plump sweetness with a clean, bright finish. Every description we found comes from the farm or repeats it, so the scores are provisional. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Between Moshier and Little Moshier Islands, Casco Bay, Maine
- Size
- Medium (no measurement published)
- Shell Color
- Gray-white to tan
- Meat Color
- Ivory to light gray
Where to Try It
Portland, Maine
- The Shop by Island Creek Oysters Washington Avenue
On these menus when we checked on October 1, 2026. Raw-bar lists change daily.
What Tasters Say
Across 4 sources, tasters describe this oyster as:
Unique notes: plump sweetness, fresh ocean brininess
"The remarkable and complex taste profile includes a fresh ocean brininess and a plump sweetness that finishes clean and bright."
brinysweetcleanbright
"When you pop one of our plump and delicious Butterfields in your mouth you will experience a complex taste that includes a fresh ocean brininess (medium) with a clean and bright finish."
medium brinecleanbrightplump
"When you enjoy one of our plump and delicious Moshier Island Royals, you will experience a complex flavor profile that includes a fresh, medium ocean brininess with a clean and bright finish."
medium brinecleanbright
About the Farm
Butterfield Shellfish
The founder's note on the farm's site says it began as a learning project, with help from the founder's father and the hope of building protected oyster reefs in Casco Bay, alongside water testing for Friends of Casco Bay. The company keeps offices in Raymond, Maine.
- Cultivation Method
- mesh bags in flipped cages on lines; overwintered near the sea floor
History & Background
The farm sits between Little Moshier and Moshier Islands in Casco Bay. Butterfield Shellfish says it spent a long time looking for the site, and that the salinity, the minerals in the bottom and the plants around the oysters all shape the taste.
The Shop by Island Creek Oysters in Portland lists Butterfield. SoPo Seafood sells the oyster as Butterfield and describes it as the Moshier Island Royal.
Did You Know?
- Seed comes from a licensed Maine hatchery at two to four millimeters
- Cages are flipped regularly for two to three years
- Most of the oysters overwinter near the sea floor
- The farm calls its half-shell oyster the Royal
Sources & References
This information was compiled from 4 sources.
- About Butterfield Shellfish — Butterfield Shellfish
- How We Grow Oysters In Casco Bay, Maine — Butterfield Shellfish
- Butterfields — Butterfield Shellfish
- Butterfield Maine Oysters (Casco Bay, ME) — SoPo Seafood
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
Read article → Merroir & EnvironmentWhat Is Merroir? How Water Shapes Oyster Flavor
Merroir is the marine version of terroir: how salinity, temperature, tides, and plankton in the growing water shape an oyster's flavor. The science, plus how to taste it.
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