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!
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!”
