Christmas 2023 - Shipped Oyster Profile

LUCKY LIME OYSTERS

In the northern most reach of New London Bay, a naturally existing string of sand dunes protect the delicate ecosystem of the bay. With the salty influx of the Gulf of St. Lawrence, Lucky Limes develop a unique salty flavor and a superior shaped shell. Influenced by the algae abundant waters, these distinguished oysters offer a subtle taste variation in their half shell.

• Specie: Crassostrea virginica

• Origin: New London Bay, Prince Edward Island, Canada

• Water Temperature: freezing to 64°

• Tides:

• Wild: 4-6 years

• Average Size: 3 - 3.5 inches

• Available: year around

FLAVOR PROFILE

Lucky Limes develop a unique salty flavor and a superior shaped shell. Influenced by the algae abundant waters, these distinguished oysters offer a subtle taste variation in their half shell. Sometimes they even have a lime finish though I haven’t tasted this in the last year of sourcing them.

Suggested Pairing: Mexican Beer

BRINE INTENSITY

Medium-High

GROWOUT METHOD

Bag-grown at a site in New London Bay having strong algae growth that turns the oyster shells bright green and contributes a depth of flavor to the oysters.

GROWER

With over 25 years in the oyster business, Raspberry Point Oyster Co produces some of North America’s most sought-after oysters. Beginning in the early 1990’s, Raspberry Point Oyster Co. has blossomed into the company it is today.

Offering customers six brands of oysters– Raspberry Point, Daisy Bay, Pickle Point, Lucky Limes, Shiny Sea, Rustico, and Irish Point, the Raspberry Point Oyster Co raises cocktail, small, and large choice oysters in the picturesque cool, clear waters off Prince Edward Island, Canada.

Raspberry Point’s leases are some of the most northern stocks of oysters on North America. Because of this, each oyster takes between 4 – 6 years to reach market size.

Harvested and sold year-round, our Raspberry Point Oyster team works continuously to ensure the quality of our oysters. We hope you will enjoy our oysters as much as we do!

How to shuck an oyster? <—Click to watch this video!

May Oyster of the Month

LADY CHATTERLEY

These oysters are beautiful! They are wild grown so you will see different shapes and maybe some seaweed or barnacles on them. Even with the intimidating shape of some of the shells, just go slow, these are easy to shuck. The shells also have bright green on them!

How to shuck an oyster? <—Click to watch this video!

• Specie: Crassostrea virginica

• Origin: Northumberland Strait, PEI (Canada)

• Growth Period: 3 years

• Average Size: 3 - 3.5 inches

• Suggested Pairing: Chardonnay

FLAVOR PROFILE

A very well balanced oyster with a sweeter brine; it starts salty and finishes with mild cucumber smoothness.

BRINE INTENSITY

Medium

GROWOUT METHOD

Wild grown oysters in the red bay mud produce this palate pleasing oyster. The flavor is so nice we suggest not adding sauces. Try them different ways!

How to shuck an oyster? <—Click to watch this video!

April Oyster of the Month

We are shipping two oysters this month!

For NEW Oyster Club Members: BLACK MAGIC OYSTERS

We wanted to make sure our new oyster shuckers have a great first experience with shucking an easy oyster. These oysters are a fan favorite with their meaty, salty bite.

How to shuck an oyster? <—Click to watch this video!

• Specie: Crassostrea virginica

• Origin: Thunder Cove, PEI (Canada)

• Growth Period: 3 years

• Average Size: 2.75 inches

• Suggested Pairing: Mezcal

FLAVOR PROFILE

Smooth salinity with a pronounced vegetal finish.

BRINE INTENSITY

High-Medium

GROWOUT METHOD

Grown in floating cages in Thunder Cove, the tides go out 2-4 times a day by 6 feet. The bottom of the sea is mostly sandy shells beds with eel grass which gives that nice vegetal finish on the palate.

For our seasoned Oyster Club Members:

OYSTER HOUSE OYSTERS

For our seasoned shuckers, we thought you might like a larger shell oysters. Larger shells can often be deceiving on the size of oyster meat, though these are larger and have a stronger hinge to crack open. Take it slow, as their wild grown curves can make removing the top shell in one piece very difficult. You might find your self needed to cut into the muscle to remove the remained of the shell. I think you will find the flavor worth the work!

How to shuck an oyster? <—Click to watch this video!

• Specie: Crassostrea virginica

• Origin: Damariscotta River, Maine

• Growth Period: 3 years

• Average Size: 3.5 - 4 inches

• Suggested Pairing: Your favorite beer

FLAVOR PROFILE

Briny, with a light citrus flavor.

BRINE INTENSITY

High-Medium

GROWOUT METHOD

From BrownTrading.com: “While their methods may vary, all growers start with hatchery‐grown “seeds” that are as small as a grain of sand. They are placed “nursery” upwellers until they mature to size (usually about the size of a quarter), and then are “planted” in beds on the river floor (some farmers float oysters instead in cages or racks, although this practice not common in Maine). The oysters are allowed to grow to size, raked or even hand‐harvested during collection, and finally floated in wet storage prior to sale to purge the oysters of any grit.

The Damariscotta River estuary in Maine is the largest site for oyster growth. Oyster companies name their products from the areas in which they are grown. Oyster farming has an extremely low impact to the environment and is considered “restorative” as they grow naturally and are filter feeders that help “clean” the water. No matter the area or size, most Maine oysters have strong, hard shells, plump and full meats, and the beautiful briny and sweet flavor of the clean sea. Often their environment can impart distinct flavors, ranging from slightly metallic to notes of “citrus”. They are a true local, all natural delicacy – and uniquely Maine in flavor!”

March Oyster of the Month

FORTUNE OYSTERS

With St. Patrick’s Day and welcoming the beginning of spring time, we thought you might need some good fortune. These oysters are easy to shuck and although they are small, bring a punch of salt. We included a few extra in your order.

• Specie: Crassostrea virginica

• Origin: Harbor Island, Novia Scotia (CAN)

• Farmed: 3-5 years

• Average Size: 2.75"

• Available: Year-round

• Pairing: Any bittersweet cocktail of your choice!

BRINE LEVEL

High

GROWOUT METHOD

Suspended Oyster Grow system, floating bags, and we currently experimenting with a new grow out system called “flip farm".

GROWER

At Fortune, we’re a hardworking crew of specialists in every discipline, from researchers and field workers, to scientists and technology experts. Like you, we know a good oyster when we taste one.

February Oyster of the Month

BLACK MAGIC OYSTERS

We have been loving these oysters! Black Magic oysters are the perfect meaty bite that is bright with salt.

• Specie: Crassostrea virginica

• Origin: Thunder Cove, PEI (Canada)

• Growth Period: 3 years

• Average Size: 2.75 inches

• Suggested Pairing: Mezcal

FLAVOR PROFILE

Smooth salinity with a pronounced vegetal finish.

BRINE INTENSITY

High-Medium

GROWOUT METHOD

Grown in floating cages in Thunder Cove, the tides go out 2-4 times a day by 6 feet. The bottom of the sea is mostly sandy shells beds with eel grass which gives that nice vegetal finish on the palate.

How to shuck an oyster? <—Click to watch this video!

January Oyster of the Month

NORTHERN BELLE OYSTERS

Grown in the easternmost lease on the north side of PEI, Northern Belle Oysters boast a clean, crisp brine and a distinctly savory finish. The rough, choppy waters of North Lake encourage their deep cup, consistent shape, and strong shells.

• Specie: Crassostrea virginica

• Origin: North Lake, PEI (Canada)

• Growth Period: 4 to 6 years

• Average Size: 3 inches

• Available: Year-round

FLAVOR PROFILE

Fresh open ocean flavor with crisp brine and a soft mushroom-like umami finish.

BRINE INTENSITY

Medium

GROWOUT METHOD

Grown in floating cages in North Lake for the majority of their life, then finished in bundles closer to the shore. Large tidal swings give us a fresh flush of ocean water twice a day and provide plenty of new nutrients for the oysters. The bottom of the sea is hard packed red sand.

GROWER

East Cape Oyster Company carries on the legacy of the original founder of the Sand Dune Selects brand, Tommy Joe MacDonald. Tommy’s journey began in 1975 when he was granted a number of leases in waterways around the eastern end of PEI. In 2016, we had the honor of taking over his leases and thus, East Cape Oyster Company was born. We have a tight knit crew that makes for good vibes on the water each day. When we get to see our oysters being shipped out after years of cultivating, it makes it all worthwhile.

How to shuck an oyster? <—Click to watch this video!

December Oyster of the Month

SAVAGE BLONDE OYSTERS

Savage Blonde Oysters are known for their smooth, blonde shells, and clean appearance and taste. These tide-tumbled, northern PEI oysters are constantly jostled by the sea, which create beautiful, strong shells perfect for shucking.

• Specie: Crassostrea virginica

• Origin: Savage Harbour, PEI (CAN)

• Tides: two tides daily with a 6 to 10-foot tidal range

• Farmed: 3-4 years

• Average Size: 2.75 inches

• Available: year-round

FLAVOR PROFILE

A pronounced brine with crisp meats and a sweet, stony finish. Grown on red clay and eelgrass beds.

BRINE INTENSITY

Medium

GROWOUT METHOD

The oysters are grown in floating bags, which are flipped out of the water every few weeks to dry the oysters and kill any fouling organisms and predators. Flipping the bags also tumbles them to thicken and groom the shells.

GROWER

Atlantic Shellfish, Russell and Jacob Dockendorff, are one of very few growers on the eastern end of the island, making their oysters unique. What makes them stand out are their blonde shells and sharp brine!

How to shuck an oyster? <—Click to watch this video!

November Oyster of the Month

NORTH SHORE GOLD OYSTERS

The holiday season brings a few oyster roast events and these oysters have been on our radar for being the highest quality raw and grilled oyster this year. Being wild grown, they come with a large, hard shell making for a nice meaty oyster.

• Specie: Crassostrea virginica

• Origin: New London Bay, Prince Edward Island, Canada

• Water Temperature: freezing to 64°

• Tides:

• Wild: 4-6 years

• Average Size: 3 - 3.25 inches

• Available: year around

FLAVOR PROFILE

North Shore Gold oysters come with a meaty, juicy texture and a distinct seafoam finish that packs a punch, these oysters will leave you wanting more

BRINE INTENSITY

Medium-High

GROWER

Prince Edward Aqua Farms - Growth has been at the core of the company since its inception in 1989. Starting with a handful of concerted individuals in a one-room building in New London, PEI, they expanded rapidly and currently employ more than 65 full-time staff, as well as additional seasonal workers. The loyal and dedicated staff are committed to maintaining the highest standards of quality. As well, the plant itself has been renovated and expanded not only to meet market demand, but also to maintain the most current technological and environmentally-sustainable equipment and practices. Prince Edward Aqua Farms has long been recognized for being a modern, innovative and progressive company in the shellfish industry whose commitment to freshness and quality has always been their top priority.

How to shuck an oyster? <—Click to watch this video!

October Oyster of the Month

LUCKY LIME OYSTERS

In the northern most reach of New London Bay, a naturally existing string of sand dunes protect the delicate ecosystem of the bay. With the salty influx of the Gulf of St. Lawrence, Lucky Limes develop a unique salty flavor and a superior shaped shell. Influenced by the algae abundant waters, these distinguished oysters offer a subtle taste variation in their half shell.

• Specie: Crassostrea virginica

• Origin: New London Bay, Prince Edward Island, Canada

• Water Temperature: freezing to 64°

• Tides:

• Wild: 4-6 years

• Average Size: 3 - 3.5 inches

• Available: year around

FLAVOR PROFILE

Lucky Limes develop a unique salty flavor and a superior shaped shell. Influenced by the algae abundant waters, these distinguished oysters offer a subtle taste variation in their half shell. Sometimes they even have a lime finish though I haven’t tasted this in the last year of sourcing them.

Suggested Pairing: Mexican Beer

BRINE INTENSITY

Medium-High

GROWOUT METHOD

Bag-grown at a site in New London Bay having strong algae growth that turns the oyster shells bright green and contributes a depth of flavor to the oysters.

GROWER

With over 25 years in the oyster business, Raspberry Point Oyster Co produces some of North America’s most sought-after oysters. Beginning in the early 1990’s, Raspberry Point Oyster Co. has blossomed into the company it is today.

Offering customers six brands of oysters– Raspberry Point, Daisy Bay, Pickle Point, Lucky Limes, Shiny Sea, Rustico, and Irish Point, the Raspberry Point Oyster Co raises cocktail, small, and large choice oysters in the picturesque cool, clear waters off Prince Edward Island, Canada.

Raspberry Point’s leases are some of the most northern stocks of oysters on North America. Because of this, each oyster takes between 4 – 6 years to reach market size.

Harvested and sold year-round, our Raspberry Point Oyster team works continuously to ensure the quality of our oysters. We hope you will enjoy our oysters as much as we do!

How to shuck an oyster? <—Click to watch this video!

September Oyster of the Month

Welcome back to our monthly oyster tastings!

We took a break from shipping oysters during the summer heat wave. We are beginning again with a nice small but meaty cocktail oyster. These oysters are considered the best oyster for the novice oyster eater and shucker. They are easy to handle and not overly strong in flavor or brine, and typically have a sweeter finish to them.

BEAUSOLEIL OYSTERS

Beausoleil Oysters are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster. Suspended just below the surface, gently jostled by the waves, they never touch the sea floor.

• Specie: Crassostrea virginica

• Origin: New Brunswick, Canada

• Water Temperature: freezing to 64°

• Tides:

• Wild: 4 years

• Average Size: 2 - 2.5 inches

• Available: year around

FLAVOR PROFILE

BeauSoleil oysters offer both salty and sweet tastes with hints of hazelnut, while offering a full and firm flesh. “The flavor is refined and light, like a Caraquet, but with a bit more brine, and something of the yeasty warm-bread aroma you get with good Champagne. This makes them the perfect starter oyster;” says Rowan Jacobson.

Suggested Pairing: Champagne

BRINE INTENSIT

Medium

GROWOUT METHOD

Suspended just below the surface in floating trays, gently jostled by the waves, they never touch the sea floor. Half the year they grow in floating bags near the surface, enjoying as much warmth and food as the Canadian coast has to offer. When Canada’s dark winter sets in, they are suspended in deeper waters to ride out the ice. Because of their carefully controlled, rocking, uncrowded environment, Beausoleil shells are always perfect.

GROWER

Atlantic Aqua Farms provide product that has been raised, harvested and processed in an environmentally sustainable manner.

How to shuck an oyster? <—Click to watch this video!

June Oyster of the Month

Heads up Shucker!

These choice oysters arrive in their natural state with mud from the waters and could use a quick rinse if you prefer to serve clean shells. We do not rinse these in advance because it encourages them to open.

In the heat of the summer our beloved Canadian oysters begin to loose their briny taste and plump texture. For this upcoming Independence Day we went All-American with salty oysters from Maine. You will most likely want to use the mignonette with each of these oysters and maybe throw a few on the grill this July 4th! We suggest topping with a bbq butter; just mix softened butter with your favorite bbq sauce, top onto your shucked oyster and grill for 7-8 minutes on low heat. Don’t forget some good crusty bread for the all the delicious butter sauce!

SALTY MAINER OYSTERS

Salty Mainer oysters are a medium oyster, cup full of meat, and a very bright brine. This strong brine will take you straight to the ocean. You will see that the shells are different in sizes and take more care in opening because they are wild grown in sand and mud.

• Specie: Crassostrea virginica

• Origin: Damariscotta River, Maine

• Water Temperature: average 53°

• Tides: Damariscotta River; tidal river with large 10-foot tides

• Wild: 4 years

• Average Size: 3-3.5 inches

• Available: April-December

FLAVOR PROFILE

Salty, buttery cream with a more clean, sweet finish.

Suggested Pairing: Ginger Beer, Moscow Mules or Cider

BRINE INTENSITY

Medium High

GROWOUT METHOD

Grown in floating cages until they reach about 2” and then bottom planted for the final grow-out giving them their hard, deep-cupped, easy to open, beautiful shell.

GROWER

Atlantic Aqua Farms provide product that has been raised, harvested and processed in an environmentally sustainable manner.

How to shuck an oyster? <—Click to watch this video!