Bouctouche Bay, New Brunswick, Canada
Availability: Year Round
Size: 2.75 inches
Appearance: Medium cups with smooth, uniform brown shells
Flavor: Mild salinity with large, smooth meats and a sweet brothy finish
Salinity: 2.5% < 3.5% full oceanic salinity
Tides: Phytoplankton-rich waters
Bottom Makeup: Clay and graveled bottom.
Cages are suspended underneath a network of buoys. Once market size, transferred to trays anchored to the bottom. Harvested by hand. Time to market: 4-6 years.
Bedec Bay -- Northumberland Strait, New Brunswick
In 1995, Serge LeBlanc, a graduate from the University of Moncton in biology, knew that the ideal conditions of Bouctouche Bay would allow the native oyster to be cultivated and served on dinner plates around the world.
His philosophy was to get the oysters off the seafloor in floating cages, away from mud flats and position them at the right depth in the water column where phytoplankton is most abundant and with a little care nature would do the rest. The idea of suspended cages was born.
In 2016, the idea of marketing the perfect oyster from the perfect bay came to light with the building of a new plant called Great Little Harbour Seafood Company.
In partnership with Alliance Seafood, Great Little Harbour shares Sergeʼs enthusiasm for the oyster, its quality and most importantly an all-around gastronomic experience.