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OYSTER REPORT


1. Coot Cove

Harvest location: Mattapoisett Neck, MA
Farmer: Bob Field

How they are grown: Grown near Buzzard Bay, the southerly winds rage making it ideal for the floating baskets. The salt marsh creates a pristine and nutrient rich estuarine environment for the oysters.

How they taste: butter, gentle brine into a rich umami finish

2. Salt Bays

Farmer: Colton Deon
Harvest location: Eel Lake, Nova Scotia, CAN

How they taste: Squeaky clean shells give way to perfectly plump meats that are as sweet as a bay scallop sautéed in butter and white wine. The initial sugary bite develops into what you’re left with at the end of a bowl of steamers - like sipping the last of the heady, buttery broth with an empty shell. Despite the name, we don’t find these oysters markedly salty.

How they’re grown: The Bay of Fundy nearby to where the farm is located is known to have the most drastic tidal swings in the world! Each incoming high tide sends a white water rapid into the bay, saturating the farm with nutrients and oxygen; a pristine, twice-daily feast for any young oyster. Salt Bays spend the majority of their 2-3 year grow-out cycle at the surface of the water in floating OysterGro cages. A few weeks before the harvest, the oysters are suspended in colder, deeper water to condition them before selling.

3. Chelsea Gems

Harvest location: Eld Inlet, WA
Farmer: Chelsea Farms

How they taste: Low brine cucumber beach finish.

how they're grown: Tide TumbledLove Point

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