We spend a lot of time talking about where our oysters come from, how they are grown, and the people behind the cultivation. Now, it is time to go further to see how these magnificent bivalves end up on our plate.Read More
At last, the final traces of our New England summer appear to be fading into the rearview here at Pangea World Headquarters. Long days beside the ocean eating oysters have been replaced by shorter days, slightly further away from the ocean, eating much better oysters. It’s a rough lot we have in life, but we carry the burden stoically.Read More
In today’s world, there seems to be a perception that farm-raised seafood is inferior to wild-caught seafood. Farmed oysters are a very sustainable choice and equally lovely compared to their wild counterparts. Don’t believe us? Read more for the proof.Read More
As oysters have grown more popular, there has been a trend to capitalize on the branding and marketing opportunities associated with an oyster's name. Very much like wine, oysters come in many varieties based on the environment, the growing method, and the species. This has allowed many vendors to brand their oysters, if only grown slightly differently, in to something completely new. So how effective are oyster names? Should they be used to market an oyster? We asked four oyster experts for their thoughts.