Shuck of the Week: Coromandel and Chincoteague Oysters

Shuck of the Week: Coromandel and Chincoteague Oysters

I've been meaning to shuck a few Coromandel Oysters because it's the first time we're carrying another New Zealand oyster besides the Kaipara. Last week, I sampled a new Mid-Atlantic oyster that was quite yummy, so I was curious if other oysters like Chincoteagues were comparable. Read on to see my tasting notes.

Connie

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Shuck of the Week: Summerside and Bristol Bay Oysters

Shuck of the Week: Summerside and Bristol Bay Oysters

Winter is finally over! And with spring here, the ice has finally dissipated, and oysters are pumping again. This is huge for our Canadian oysters that get the brunt of the cold weather, so when we started seeing Summerside Oysters again, I knew I had to check them out. Read below for my tasting notes.

Connie

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Shuck of the Week: Paradise Oysters

Shuck of the Week: Paradise Oysters

In the spirit of Valentine's Day, we're excited to introduce a new oyster to our lineup -- Paradise Oyster from Deep Bay, British Columbia. Their deep cups, lovely flavor, and suggestive name make it a great choice for February. Click below to read more for my tasting notes.

Connie

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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.

Oyster of the Week - January 20, 2014

The Pangea Pearls are here!

Finally, an oyster named after Pangea that we are proud to put our name behind. Many of our customers have been asking for more information about these said "Pearls," and we are so excited to feature them this week!

Grown on the Standish Shore Oyster Farm, the Pangea Pearls are beautiful petite oysters with deep cups. They are tumbled often to mimic the shape of the Kumamoto. The tumbling also promotes a strong shell, which is further pronounced by an elegant fluted exterior (see photos above).

Since the Pearls are also grown in Duxbury Bay, Massachusetts, they have a similar Duxbury flavor as our Standish Shore Selects - sweet and buttery with a clean salty finish. Yet, the Pearls taste more delicate, potentially due to its size, and surprises you with a crisp, succinct flavor. Even though they are smaller than the typical oyster, we were pleasantly surprised by the meat content that the deep cups were holding.

These oysters will present beautifully on ice or even in its packaging! Every order of Pangea Pearls are hand-packed in wooden boxes with the utmost care.

We are so excited to make these available, and we hope you love them as much as we do. At this time, there are only limited amounts available, so make sure to call the shop sooner rather than later.

For full Oysterology details, please click here.

Oyster of the Week - January 13, 2014

Rocky Nook Shell.jpg
Rocky Nook Open.jpg
Rocky Nook Open 2.jpg

Usually we wouldn't feature an oyster that's limited this week, but these Rocky Nook Oysters from Kingston Bay, MA are going to wake you from your winter slumber!

At 3.75 inches, these plump meats are sweet and buttery. The Rocky Nooks are less salty than other oysters at ~2.7% salinity, which make them great for oyster novices and pros alike. As you can see, the shells look gorgeous for display, too.

We only have a limited number of bags this week, so make sure to order these early before they run out!

For full Oysterology details, please click here.

Oyster of the Week - December 9, 2013

We have some East Beach Blondes in the house! Did a shucking, and they're looking beautiful. Known for their bright blonde shells, these oysters are super display-friendly and are equally tasty.

Just look at those shells, aren't they amazing? The green and blonde reflects its bottom-cultured environment right on the shell. Imagine a pile of them displayed on ice.

These oysters are from Charlestown Salt Pond, Rhode Island and weigh in at 3.5 inches, a size-able, buttery, sweet mouthful.

Get them while they're here because we have a limited supply this week! Click here for full Oysterology details.