Oyster Report

Northern Belle
Harvest Location: Souris, East Cape, PEI, CAN
Farmer: Phil Enserink
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How they are grown: These oysters begin in a rack and bag system until 2 inches. Then spend the rest of their grow out in trays constructed from lobster cages.
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 How they taste: These meaty oysters give us a fresh burst of ocean saltiness followed by a super savory, mushroom-esque umami.
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Voyager
Harvest location: White’s Flat, Plymouth, MA
Farmer: Tom Hagan and Todd Jesse
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How they are grown: Voyagers begin their lives in grow out bag stored in “condos” (stacked trays, that house, multiple layers of bags that look like, you guessed it – oyster condos!). And are eventually transferred to trays which rest on the bay floor. Whites flat is made of hard sand that is ideal for using this type of submerged gear. The farm is located at the deeper, reaches of the flat which keeps their oyster submerged for longer, and is at the meeting point of Duxbury, Kingston, and Plymouth Bays, which means a swirly twirly gumdrop of nutrient rich waters for the oysters to feast upon.
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 How they taste: These puppies taste like jumping into the bay on a summer day – a burst of salt that slaps you right in the face! There’s a residual sweetness that lingers like the afterglow of a sip of Sancerre. A snacky bite of clean Maldon sea salt sprinkled on popcorn.
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Sweet Water
Harvest location: Tomales Bay, CA
‍Farmer: Hog Island
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How they are grown: Rack and Bag
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How they taste: Mild brine, herbaceous, sweet finish