Here are the offerings this week….
Blue Point- These oysters are harvested from specific areas of the Long Island Sound. Blue points take 4 years to mature and can grow as large as 3-4 inches in size. Blue points are a delicious juicy oyster that is full of brine.
Chesapeake- These oysters are harvested from the Chesapeake Bay in Virginia. Chesapeake’s mature quickly in two and a half to three years. They have a thick hearty shell with plump meat that has a sweet taste.
Snow Hill- These oysters are harvested from Snow Hill, Maryland. Snow hill oysters are an amazing cool ocean salt taste that is ever so slightly cut with a hint of freshwater sweetness to give us the flavor of the sea without the “smack” of salt.
Taunton Bay- These oysters are harvested on the outskirts of Acadian National Park in Maine. Taunton Bays are very uniform with a rounded shell with a deep cup. Taunton Bays have an extra salty bite that blends with a mild copper finish.
Beavertail- These oysters are harvested from the East Passage of Narragansett Bay, in Rhode Island. Beavertails are very clean and deeply cupped. There name comes from the fact that there size and shape resembles a beaver’s tail. They have and elaborate briny flavor with hints of sweetness.
Marionport- These oysters are a wild oyster that grows at the head of Buzzard’s Bay near the village of Marion. Marionports take 4 years to mature. Marionports are eclectic in shape. They are large and meaty with lots of salty liquor and a sweet seaweed finish.
Cape Breton- Cape Breton oysters are harvested of the Northeast side of Nova Scotia. Cape Bretons take 4-5 years to mature. Their flavor is medium in salinity and they have a slightly copperish aftertaste.
Pebble Beach- These oysters are harvested on the western side of the Hood Canal in Washington State. They are a beautiful and perfect example of a Northwest oyster. These oysters have a briny sea flavor with a hint of melon taste.
Gold Creek- These oysters are harvested on the rocky beaches of the southern end of the Puget Sound of Washington State. An area famous during the gold rush days, that still provides plenty of nutrients enabling the oyster to grow quickly and develop a full, firm meat. The Gold Creek is briny and has a crisp meat making it a Puget Sound favorite.
Deer Creek- Deer Creek Oysters are from Washington State. The deer creek oyster is grown on cobble beaches of the Puget Sound. They take 2-3 years to harvest. They are rather small at 2.5 inches but just the right size to taste a full fresh briny and crisp oyster.
Matunuck- These oysters are harvested from Potters Pond, just to the north of Point Judith, Rhode Island. Matunucks only take 2 years to mature. They are medium in size and have a uniform shape. The meats of a Matunuck are silky and smooth with a crisp salty flavor.
Sabavi- This oyster is from Samish Bay in Washington State. Samish as you may know is mainly known as being the home of the Manila clam. Sabavi’s take 4 years to mature. They have the look of an east coast oyster expect for there Barnacles. They begin really salty and finish with a sweet watermelon flavor.
Famous Oyster Quotes
“Oysters are the most tender and delicate of all seafoods. They stay in bed all day and night. They never work or take exercise, are stupendous drinkers, and wait for their meals to come to them.”
Hector Bolitho ‘The Glorious Oyster’ (1960)
“If you don’t love life you can’t enjoy an oyster; there is a shock of freshness to it and intimations of the ages of man, some piercing intuition of the sea and all its weeds and breezes. They shiver you for a split second.”
Eleanor Clark
“The first man gets the oyster, the second man gets the shell.”
Andrew Carnegie
“We are bound to our bodies like an oyster is to its shell.”
Plato
