OYSTER REPORT


Valley Pearl

Harvest Location: Tyne Valley, PEI, CAN
Farmer:

How they are grown: Aunt Dotties spend their 3-year grow out in trays on the tidal flat Saquish Neck. Due to long tides at the mouth of the bay, trays will always be exposed from the water twice a day, for 3-4 hours. The farms unique location allows the crew to harvest year-round.

How they taste:
Salty up front with a nori, seaweed-like brine. They mellow into a rich, nutty flavor, almost like a bitter walnut. The cup size is petite, but the dense meat gives a toothsome bite.

Perle du Nord ‍

‍Harvest location: Cymbria, PEI
‍Farmer: Jacob Macmillan

‍How they are grown: These oyster are grown in both floating cages and mesh bags, both allowing for wave tumbling and ultimately keeping them well fed. 3-4 year grow out, and the farm is certified organic.
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‍How they taste: Petite, clean, tan shells, medium salt that gives way to a quick buttery crisp finish. Little Oaks ‍Harvest Location: Damariscotta River, MEFarmer: Bill MookHow they are grown: Mook’s oysters begin in their very own hatchery, where the seed is grown in upwellers of various sizes. Once large enough, they are moved to grow cages, which are equipped with floats to hold the cages just below the waters surface. The floating cages are regularly flipped to encourage shell, growth and shape, and to control frouling from barnacles and other sea life. In the winter, the cages are sunk to the bottom of the river to keep them safe from icy storms, and they’re hauled back out in the spring. The farm also has acreage that is closer to the mouth of the river and less likely to ice over so they are able to harvest 52 weeks a year! How they taste: We get salinity upfront that eases into a noticeably umami finish. 3. Sweet waters‍Harvest location: Tomales Bay, CA Farmer: Hog Island How they are grown: rack and bag grownHow they taste: medium texture, mild brine. herbaceous, slighty sweet and smoky finish. yummmm . Sweet waters