La Saint Simon
Saint Simon Bay, New Brunswick, Canada
Its dynamic flavor almost can’t be described. Briny start delicately transforms into a sweet, buttery happiness. The creaminess lingers and closes with a subtle sweet-citrus finish. It’s the perfect dinner guest.
briny | buttery | multifaceted
Pairs Perfectly with:
- Holiday Celebrations
- Little Black Dresses
- All Night Dinner Parties
THE MALLET FAMILY, WHERE SCIENCE MEETS THE SEA
The brilliant combination of marine biologists and oyster farmers allows the Mallet family to grow oysters with a fast growth rate, an exquisite taste and a meaty fill. L'Étang Ruisseau Bar—named after a pond & stream where Striped Bass would spawn in Shippagan, NB—was founded in 1972. At first, they collected the seed in scallop shells, but it was limited, and the growing season was short. They traveled to France to purchase a "Chinese Hat," which was revolutionary at the time. They also used oyster bags to keep their shelled prizes off the floor and protect them from predators.
The Gritty Details:
Seed is produced in their own hatchery during the winter. In May, 2mm seed is transferred to upwellers. Seed is moved to floating bags at 7mm in size and grown out using surface culture methods. Time to market: 4 to 6 years.
Flavor Influenced by:
- Salinity: 2.3% to 2.7% < 3.5% full oceanic salinity
- Tides: 5 ft. tides fed from Chaleur Bay
- Bottom Makeup: Eelgrass beds