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Oyster Report 7.17

Dunbars
Harvest location:
 Lewis Bay, Yarmouth, MA
Farmer:
Mike Dunbar

How they are Grown: There is a lot of TLC that goes into these oysters. Mike gives them a ton of room to grow, hence the round shells and deep cups these oysters consistently have. Mike puts the seed in mesh bags on racks from July to December. In the winter months, the young seed is moved to the deepest part of the farm to winter. In the spring, the oysters get divided up and put into floating cages for some serious tumbling to create dense shells and round cups. They grow until about 1 1⁄2 to 3 years old when they are large enough to harvest.

How they taste: Clean and bright upfront, with a burst of salinity mixed in with the vegetal richness on the finish.

Submarines
Harvest Location:
South Thomaston, ME
Farmers: Ralph Hamill

How they're grown: Farmed on over 7 acres in a salt marsh estuary. Oysters seed in upwellers before being moved to floating bags. 

How they taste:
 These shells are squeaky clean and petite! The meat has a blast of brine upfront and finishes strong with sweet cream and parsnip notes

Sweet Waters 
Harvest Location:
Tomales Bay, CA
Farmer: Hog Island
 
How they are grown: Rack and bag grown 
How they taste:
Medium texture, light brine, herbaceous with a sweet and Smokey finish.

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