New London Bay, PEI, Canada
Nurtured in northern New London Bay, PEI by the same makers of famous Raspberry Points, she's subtly salty, full-bodied, and perfectly paisley shaped. The beauty's in her balance: Not many oysters can claim "good for breakfast." With coffee or during cocktail hour: She's just plain lucky. For breakfast, pair with our Lost at Sea hot sauce to spice it up. Add a bloody, some eggs, and you'll be feelin' alright, alright.
balanced | salty | lucky
3.25 - 4.5 Large
Pairs Perfectly with:
- St. Paddy's Weekend
- Lost at Sea Nips
- Dolly Parton
- Spritz of Lime
New London Bay
Raspberry Point Oysters, Cultivators of Patience
The crew at Raspberry Point grow their oysters in the crisp, picture-perfect waters of Prince Edward Island, Canada. Theirs are some of the most northern stocks of oysters in North America, often having to saw through the snow to reach them in the winter. Because of this, each oyster takes between 5 – 6 years to reach market size. The company is owned by Scott Linkletter, the dynamic island entrepreneur behind Cows Creamery, an iconic PEI ice cream establishment.
The Gritty Details:
Wild spat is caught and grown in bags until large enough to plant on the bottom. It remains on the bottom to grow naturally until harvest. Time to market: 5 to 6 years.
Flavor Influenced by:
- Salinity: 2.6% < 3.5% full oceanic salinity
- Tides: Two three-foot tides per day currents
- Bottom Makeup: Clean sandy bottom with eelgrass