Oyster Report

Sand Dunes
Farmer: Phil Ensernik
Harvest Location: Souris, East Cape, PEI, Canada

How they are grown: Phil harvests wild seed from the area and lets these babies grow to perfection on the famous red sand dunes   around the Souris river. They are all bottom cultivated. The oysters are moved seasonally to protect them from the winter ice. They are harvested at low tide by hand as much as possible. They are  very mature oyster and take around 4-6 years to reach market size.
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How they taste: They have a plump meat that hits you with a classic briny pop, followed by a ghee- like finish. Their bright green shell is distinct and makes them visually pop!
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Aunt Dottys
Farmer: Skip Bennet
Harvest Location: Saquish, MA
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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 sweetness, almost like a bitter walnut. The cup size is petite, but the dense meat gives a toothsomebite.
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Pinkerton Loot XSM
Farmer: Effingham Co
Harvest Location: Ritherdon Bay, BC
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How they taste: Tide tumbled, rich, plump and incredibly sweet.