New London Bay, PEI, Canada
Raspberry Point's jade-green slivered shells, deep cups, rounded crunchy meat, benevolent brine and sweet mushroom finish make for a perfect holiday oyster. Growing on the chilly northern side of PEI in the pure, clean waters of New London Bay, Raspberry Points are a true treat to toast and celebrate.
crunchy | briny | benevolent
Pairs Perfectly with:
- Caviar + Carols
- Twinkling Lights + Sparkling Wine
- Jolly Old Saint Nick
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