OYSTER REPORT


Aunt Dotty’s

Harvest Location: Saquish, MA
Farmer: Skip Bennet

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.

Hog Island Olympias
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‍Harvest location: Tomales bay, CA
Farmer: Hog Island

How they are grown: These are very special!! Most of our oysters are from the species virginica which is the most propagated oyster species in the U.S. The Olympias are rare and have a very unique flavor profile and are harder to grow. They take closer to 4 years to reach their small size.

‍How they taste: Medium brine, vegetal copper finish. The Olympia oyster is the only oyster that is native to the west coast of North America.

THANK YOU loyal readers!!!
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