OYSTER REPORT


1. East Cape

Harvest location: Souris, East Cape, PEI, CAN
Farmer: Phil Enserink

How they are grown: Phil put both purchased and wild seed in the floating upwellers before placing them into his cage system. In the winter the crew uses much different gear than the warmer months. Arming themselves with snowsuits, chainsaws, ice fishing, augers, and snow mobiles in order to reach the oysters under the ice.
How they taste: They are so unique that they taste like they’re from a different country! Wait a minute… Think, caramelized, onions, nori, and spring garlic. The meats are super plump and have a clam – like chew. The brackish waters from the Souris river gives this oyster distinctively different profile than many other PEI oysters.
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2. Ocean Kiss

Harvest location: Bath, Maine
Farmer: Chris Warner

How they are grown: Seed goes into upwellers in spring and stays there until it’s time to prepare for winter. As the frigid temperatures approach, the small oysters are put in the cages on the bottom of the ocean floor, where they will avoid icy and stormy weather. Come march, when a hint of warm weather arrives, they are brought up to the surface, sorted and put back into Mingo bags to finish growing out to 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, balance of brininess anyone could hope for, like Maldon sea salt crunch with a smooth buttery finish.

3. High waters

Harvest location: Tomales Bay , CA
Farmer: Hog Island

How they are grown: Tide Tumbled
How they taste: medium texture, light brine, earthy finish.


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Thank you Loyal Readers!

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