New PEI Oysters In-the-House: Daisy Bay and Irish Point Oysters!

We are adding two new PEI oysters to our selection! From the growers of Raspberry Point Oysters, we are happy to introduce Daisy Bay Oysters and Irish Point Oysters!

Daisy Bay Oysters

 Daisy Bay Oysters from Prince Edward Island shucked on a half shell.

Daisy Bay Oysters from Prince Edward Island shucked on a half shell.

 The Daisy Bay Oysters have nice sturdy and clean shells.

The Daisy Bay Oysters have nice sturdy and clean shells.

Weighing in at 3.25 inches, the Daisy Bay Oysters look and taste phenomenal. We could clearly tell that the oysters were premium, and after doing a shucking, rightly so. The shells were scrubbed clean of barnacles, and the dark brown ridges made the oysters visually stimulating, which makes them great for display. When shucked, the meats were clean, plump, and glistening. Almost near perfection.

When it comes to taste, these Daisy Bays are super clean, just like the waters of PEI. What I enjoyed most was its dynamic flavor -- an initial mild brininess, but finished with a sweet and pleasant ocean flavor. For comparison's sake, it was similar to a La Saint Simon in that the flavor changed as it moved across your palate. If you're looking for an impressive oyster, this should definitely be in your consideration set.

Irish Point Oysters

 The Irish Point Oysters have bright green shells.

The Irish Point Oysters have bright green shells.

 Meats are full of liquor and has a briny punch.

Meats are full of liquor and has a briny punch.

For more of a cocktail oyster, the Irish Points are a good option. Under 3 inches, these oysters size around 2.75 inches and are full of brine. What makes them unique is the bright green hue on their shells, which I'm guessing is how they got their names. I have never seen an oyster so green before. They literally looked like leaves -- shamrocks if you put three or four of them together. It was difficult to find words to describe their beauty. You will just have to hold one in your hand to see for yourself.

When it came to shucking, the shells were a tad bit thinner than we would have liked. Because we couldn't do a clean shuck, it mangled some of the meats. Despite that, the oyster definitely provided a briny punch with its liquor. It was clean and salty all the way through. Not one of my favorite oysters on taste, but highly rated for display.

Oysterology will be on the site soon, but until then, feel free to browse through the glamour shots. I think these oyster models are definitely lookers...

Wild Thirty-Ones: Oyster of the Week - February 10, 2014

Lately, there has been a lot of excitement at Pangea about the new oysters coming into our shop. This week, we have another addition!

Introducing the Wild Thirty-Ones from Barnstable Harbor, Massachusetts

Don't they just look stunning? And I promise, they taste just as amazing.

Barnstable Harbor is known for producing some of the Atlantic's best oysters like our Thatch Islands, and the Wild Thirty-Ones are no exception. These wild oysters are pretty special not only in look and flavor, but also in how they are harvested: they are hand-picked at low tide and exclusively harvested by a local Native American tribe. Their shells have deep green hues that reflect the ocean bottom they have been growing on.

When it comes to taste, the best word to describe them would be dynamic. The oysters have deep cups allowing for plump meats that are sweet and briny. And after you swallow the oyster, you are left with a nice ocean finish.

These oysters are a seasonal addition, so make sure to get them while they are here! For full Oysterology details, click here.