Oyster Report 11.24

Shandaph
Harvest location:  Nova Scotia, Canada
Farmer: Phillip Docker
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How they are grown: The farm is located in a relatively shallow, protected harbor, which receives a massive influx of algae and freshwater from the Northumberland strait and three different rivers, keeping the oysters well fed with plenty of algae throughout their 3 to 5 year grow out! The crew uses innovative gear, that they develop themselves called BOBR – benefit of being round - essentially a line of cylindrical mesh baskets that are not only easier to manage, but keep oysters in a constant state of wave tumbling action! The impact of the super unique system is evident in a strong, round, and perfectly sculpted shells.
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How they taste: unassuming, beautiful plump pillows with a toothy bite. Super opaque, meaty, slightly salty.

Aunt Dotty’s
Harvest Location:  Saquish, MA
‍Farmers: Skip Bennet
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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.
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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 toothsomebite.

West Passage
Harvest Location: Harstine, WA
Farmer: West Passage Oyster Company
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How they taste: subtle brine with a salted melon finish.

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