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Oyster Report 12.5

PINK MOONS
Harvest location:
 New London, PEI, CAN
Farmer:
James Power & Lucas Linkletter

How they are grown: These oysters are surface cultured in cages with continuous rock and tumble on the tides lending to the crops dense polished shells. They are harvested after 3 - 5 years.

How they taste: A deep salinity is followed by crab meat umami, finishing with a touch of nori.

OCEAN KISS
Harvest Location:
Bath, ME
Farmers: Chris Warner

How they are grown:  Seeded in the spring they stay there until its time to prepare for winter when the small oysters are put in the cages on the bottom of the ocean floor to avoid icy and stormy weather. Come March they are brought up to the surface, sorted, and put back in bags to finish growing out to a market size, at around 16 to 20 months.

How they taste: They are reliably consistent in size with perfect meat that really fills out the shell. The flavor is most pleasant with a balance of brightness anyone can hope for. Like Maldon sea salt crunch with a smoooooth buttery finish.

BLUE POOLS
Harvest Location:
Hood Canal, WA
Farmer:
Hama Hama

How they are grown: tide tumbled

How they taste:
tending toward a fuller body with an earthy sweetness and a cucumbery green-i-tude
   


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