Bouctouche Bay, New Brunswick, Canada
A morsel of the sweet sea, Chebooktook from New Brunswick is a delicate mouthful, an appetizer-sized bite. Though petite, its meats are generous and laced with a delicate seaweed brine that closes with a sweet, brothy finish.
2.75" briny | balanced | modest
Pairs Perfectly with:
- Fall Folly
- Dinner Parties
- Walks in the Woods
- A crisp Sauvignon Blanc
Great Little Harbour, Biology of a farmer
In 1995, Serge LeBlanc, a graduate from the University of Moncton in biology, knew that the ideal conditions of Bouctouche Bay would allow the native oyster to be cultivated and served on dinner plates around the world.
His philosophy was to get the oysters off the seafloor in floating cages, away from mud flats and position them at the right depth in the water column where phytoplankton is most abundant and with a little care nature would do the rest. The idea of suspended cages was born.
In 2016, the idea of marketing the perfect oyster from the perfect bay came to light with the building of a new plant called Great Little Harbour Seafood Company.
The Gritty Details:
Cages are suspended underneath a network of buoys. Once market size, transferred to trays anchored to the bottom. Harvested by hand. Time to market: 4-6 years.
Flavor Influenced by:
- Salinity: 2.5% < 3.5% full oceanic salinity
- Tides: Phytoplankton-rich waters
- Bottom Makeup: Clay and graveled bottom.