OYSTER REPORT!!!  
6.2.26
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Shandaph
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Harvest Location: Nova Scotia, CAN
Farmer: Phillip Docker

‍How they are grown: The farm is located in a relatively shallow, protected harbor, which receives a massive influx of algae and freshwater from the Northumberland strait and three different rivers, keeping the oysters well fed with plenty of algae throughout their 3 to 5 year grow out! The crew uses innovative gear, that they develop themselves called BOBR – benefit of being round - essentially a line of cylindrical mesh baskets that are not only easier to manage, but keep oysters in a constant state of wave tumbling action! The impact of the super unique system is evident in a strong, round, and perfectly sculpted shells.
How they taste: Unassuming, beautiful plump pillows with a toothy bite. Super opaque, meaty, subtle brine.

Sea Kist

Harvest Location: Dutch Harbor, RI
Farmer: Nick Papa & Bill Cregan

How they are grown: These oysters are grown in floating flip farm baskets that allow for maximum access to nutrients and are tide tumbled. After 14-24 months they are ready for harvest. The farm is located in the southern part of Narragansett Bay. Pure Atlantic Ocean water surges on the incoming tide, which leads to a complex flavor profile
How they taste: Not your ordinary RI oysters, strong saltiness up front followed by an unmistakeable butter richness that fades to a delicate sweet finish.

Mirimichi

Harvest Location: Totten Inlet, WA
Farmer: Chelsea Farms

How they are grown: Tide tumbled, beach hardened
How they taste: Mild Brine with a blend of melon/umami  finish.
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Thank you Loyal Readers!

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