Subscribe Now

The Magazine

Northshore October 2025
Ready a shucking knife and that tiny, seldom- used seafood fork: It’s oyster season! From September through December, the harvest of farm-raised oysters throughout New England and down into Long Island Sound results in a tremendous supply of fresh contenders ready to duke it out in a variety of restaurant raw bar and holiday platter taste tests. The winner is always the sampler (don’t tell the oysters; they try so hard). Brassy, yeasty, briny, fruity, buttery, and earthy are just some of the adjectives used to describe an oyster’s taste from start to finish. And while oysters hailing from Prince Edward Island, Maine, Mass
Already a subscriber (including print subscriptions)? LOG IN HERE

Keep Reading — It's Free to Join

You've reached your limit of free articles this month. Create a free account to continue reading Northshore Magazine content and get our weekly email newsletter.

Want full access and a print subscription? Subscribe now.