Oyster Report

Shandaph
Farmer: Phillip Docker
Harvest Location: 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.
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How they taste: delightfully unassuming, beautiful plump pillows with a toothy bite. Super opaque, meaty, slightly salty.
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Ocean Kiss
Farmer: Chris Warner
Harvest Location: Bath, Maine
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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 right now bags to finish growing out to market size, at around 16 to 20 months.
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How they taste: They are reliably consistent in size with perfect meat that really feels out the shell. The flavor is most pleasant, balance of brininess anyone could hope for, like Maldon sea salt crunch on a piece of delicate seaweed.

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Glacier Point XSM
Farmer: Alaska Shellfish
Harvest Location: Alaska
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How they are grown: tray grown
How they taste: soft texture, salty, with a savory seaweed finish.