Oyster Report 11.13

Salt Bays
Harvest location:  Nova Scotia, Canada
Farmer: Colton Deon

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.

Mookie Blues 
Harvest Location:  Damariscotta River, ME
‍Farmers: Bill Mook
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How 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! 
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How they taste: We get salinity upfront that eases into a noticeably umami finish. 

Sweet Waters
Harvest Location: Tomales Bay, CA
Farmer: Hog Island
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How they are grown: Tide Tumbled
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How they taste: Medium texture, mild brine. herbaceous, slighty sweet and smoky finish. yummmm

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