Mere Point
Crassostrea virginica
A tumbled Maine oyster from the shallow bays around Mere Point in Brunswick. Dense, crisp meat with high salinity, a subtle sweetness, and a clean, bright finish.
At a Glance
Mere Point is an Eastern oyster (Crassostrea virginica) from the US East Coast. It is notably briny (4/5 brininess) and subtly sweet (2/5 sweetness), with briny, clean, crisp flavors and a finish that is crisp, clean, and bright.
Flavor Profile
Finish
Crisp, clean, and bright
Expert Notes
Mere Point oysters come from the shallow bays around Mere Point in Brunswick, Maine, where there is very little freshwater to soften the salt. They are grown in floating cages and tumbled several times, which gives them deep cups, hard shells, and a clean, grit-free finish. Growers and distributors all lead with salt: Pangea calls them clean and salty with a crisp finish, and Island Creek compares the first taste to jumping into the cold ocean with your mouth open. A subtle sweetness sits underneath the brine. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Maquoit Bay, Brunswick, Maine, Mere Point Bay, Brunswick, Maine
- Size
- Medium (3-3.5 inches)
- Shell Color
- Gray-white to tan
- Meat Color
- Ivory to light gray
Where to Try It
New York City
- Crave Fishbar Midtown East
- Maison Premiere Williamsburg, Brooklyn
- Cull & Pistol Oyster Bar Chelsea
On these menus when we checked on September 30, 2026. Raw-bar lists change daily.
What Tasters Say
Across 4 sources, tasters describe this oyster as:
Unique notes: bright, rich
"Clean and salty with a crisp finish."
cleansaltycrisp
"Dense meats provide a blast of classic Maine brininess, like jumping in the cold, salty ocean with your mouth open."
brinydensesalty
"These medium sized oysters present a crisp, dense meat with high salinity and a clean bright finish."
crispdensesaltycleanbright
"Subtle sweetness with a rich, salty flavor"
sweetrichsalty
About the Farm
Mere Point Oyster Company
Est. 2014Mere Point Oyster Company is a family business in Brunswick, Maine. Dan Devereaux approached Doug Niven in 2014 about growing oysters off his dock, and the two fathers now farm with their sons. Pangea Shellfish reports about 8 million oysters in the bay and year-round harvests.
- Cultivation Method
- floating cages, tumbled
History & Background
The farm works Maquoit, Middle and Mere Point Bays in Brunswick, long shallow bays at the eastern end of Casco Bay with tide swings of 8 to 10 feet over soft mud. Seed starts in upwellers, moves into bags in floating cages, and is tumbled regularly; the oysters take 18 to 24 months to reach market size.
Island Creek Oysters notes that these bays make up one of two areas of statewide ecological significance, with large salt marshes and intertidal mudflats.
Did You Know?
- Two fathers and their sons run the farm
- Island Creek Oysters reports that the tumbler is solar powered
- Maquoit Bay has very little freshwater influence, which keeps the oysters salty
- Oysters reach market size in 18 to 24 months
Sources & References
This information was compiled from 4 sources.
- Mere Point — Pangea Shellfish Oysterology
- Mere Point Large Oysters from Brunswick, Maine — Island Creek Oysters
- Mere Point Oysters | Casco Bay East, Maine — Maine Oyster Company
- Mere Point Oyster Company — Mere Point Oyster Company
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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.
Read article →