La Saint Simon Oyster
Shippagan, New Brunswick

The La Saint Simon Oyster from Shippagan, New Brunswick is one-of-a-kind oyster because it has an amazingly dynamic flavor -- wonderful briny start, then transforms on the palate into sweet, buttery goodness down the throat. Describing it in words does not do it justice.


oysterology

Production: Farmed
Availability: Year Round
Size: 2.25"
Appearance: Petite and Uniform, Hard Shells
Flavor: Briny with creamy finish


site details

  • Salinity: 2.3% to 2.7% < 3.5% full oceanic salinity
  • Tides: 5 ft. tides fed from Chaleur Bay
  • Bottom Makeup: Eelgrass beds

The primary grow-out site is a 32-hectare lease in St-Simon Bay, a shallow pristine inlet surrounded by peat bogs and salt marshes.

Growout Method

Oysters are reared in floating bags and on oyster tables from May to November; water temperatures during this period may reach 25°C. All equipment must be sunk below the surface or removed during the winter months (November to April) when the bay is covered with up to 1 meter (3 ft) of ice. Time to market: 4 to 6 years.


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the grower

L'Étang Ruisseau Bar Ltd is a family-owned business that has been producing and marketing Eastern oysters (Crassostrea virginica) for over 30 years. The company is based in Shippagan, a town located on the northeast coast of the province of New Brunswick, Canada.