Basics Flashcards
Purple mountain
Location
-pacific, Hood Canal, Washington
Cultivation
-Suspension, tray tumbled
Profile
-Moderately deep cup, firm, plump, sweet meats. Hint of mineral and moderately high salinity
Blue point.
Location
-Westport/Norwalk, CT
PRODUCTION
Farmed/wild
Flavor
-Medium salinity, springy meat, light mineral finish
Location
-Maryland&Virginia
Production
-Wild
Appearance
-rough shells, round shape
Flavor
-Very Mild, but meaty. High yields, but low salt content.
Chesapeake
Location
-Hog island/ Damariscotta Estuary, Midciast Maine
Flavor
-Deep and meaty with a powerful brine.
Pemaquid
COLD WATER=SLOWER GROWTH=HARDER SHELLS
Location
-Westport, Mass
Size/Availability
-3.5 inches/year round
Flavor
-Moderate broke with soft meat and a sweat earthy finish
Bottom makeup
-Sand and mud
Riptide
Location
-(blank) Harbor, Cape Cod Bay, Massachusetts
Availability/Size
-September-July, 3.5”
Cultivation
-beach, Bottom cultured
Flavor
- plump meats with a mild, sweet flavor, high brininess and a crisp, clean finish
Wellfleet
Location
-Salish Bay, Washington
Size/Availability
-3”, year round
Production
-bags in intertidal zone, naturally tumbled by tides
Flavor
-A nice being oyster that finishes with melon
Compass Point
Location
-Southwestern Hood Canal, Washington
Production
-Farmed, beach Grown, subjected to waves for harder shells intertidal thrown.
Size/availability
-3.75”, year round
Flavor
-light salt, cucumber finish.
Deer creek
GOES DRY AT LOW TIDE, STRENGTHENS ABDUCTOR
Location
-Totten Inlet, Washington
Size/Availability
-2”, year round
Production
-rack and bag on beaches. Sand and gravel 1.5-2 years to market
Flavor
-mild brine with creamy meats and a honeydew finish
Kumamoto
Kumies
Location
-Western inlets of Hood canal, Washington
Size/Availability
-2.75”, year round
Production
-beach, waves=hard shells, sand and rock, 3 years to market
Flavor
-full meats and slightly briny with crisp sweet finish
Miranda Bay
Goes dry at low tide which means what??
Location
-Northwest inlets of hood canal, Washington
Size/availability
-2.75”, year round
Production
-beach grown, waves=hard shells, sand and gravel, 3-4 years to market
Flavor
-Medium brine , tangy cucumber finish
Royal miyagi
Dry at low tide
Location
-British Columbia, Canada
Size/availability
-2.75”, year round
Production
-tray raised, shaken often for harder shells, sand and gravel
Flavor
-slightly briny, with full meat and lettuce finish
Chef creek
Location
-Baynes Sound, British Columbia
Size/availability
-2.75”, year round
Production
-tray raised, shaken often. Beach grown is the heavier variety. Sand and rocks
Flavor
-full brine with plump meats and sweet mineral finish
Fanny Bay
Location
-Baynes sound, British Columbia
Size/availability
-2.5”, year round
Production
-farmed, cultured/beach-grown and tumbled to mimic the looks of Kumies harvested by hand, pea gravel
Flavor
-sweet and sour brine with a gentle mineral finish
Gigamoto
Location
-Stellar Bay, British Columbia
Size/availability
-2”, year round
Production
-tray raised, beach hardened. Tumbled repeatedly to form a golf ball shaped oyster. Sand and rock
Flavor
-decent salt content with a meaty chew and a bright intense cucumber finish
Kusshi
Japanese for precious
Location
-Totten and Little Skookum inlets, south puget sound, WA
Size/availability
-1.5-2”, October-may
Production
-intertidal beach culture. Sand and rock.
Flavor
-small meats, high brine, sweet, coppery, smokey
Olympia
Smallest oyster species in North America
Location
-(blank) island, Virginia, USA
Size/availability
-up to 3.5”, September-July
Production
-rack and bag
Flavor
-distinctive brine, followed by sweet finish
Chincoteague
Often subjected to fakes
Location
-Smith Island Bay, VA
Production
-semi-tumbled,
Size
-2.25”
Flavor
-high salinity upfront, quick grassy finish
Chunu
Closest thing to Kumies on east coast
Location
-(blank) Bay, Mass
Size/availability
-up to 3”, all year
Production
-rack and bag bottom cultured
Flavor
-briny with plump meats set in deep cups with a sweet, buttery finish
Duxbury
Location
-southern puget sound, Washington
Size
-up to 5”
Production
-suspension tray, tide tumbled
Flavor
-firm and smooth meat, medium brine, clean, metallic finish, hint of asparagus and cucumber
Fat Bastards
Location
-Central Hood Canal, Washington
Size/availability
-up to 3”, September-July
Production
-beach grown. Gravel, and sand
Flavor
-firm meat with black mantles. Clean, crisp, honest, mineral and fruity
Hama Hama
Location
-Souther Cape Cod, Mass
Size/availability
-up to 4”, year round
Production
-rack and bag. Harvested by hand. Cold water.
Flavor
-firm, plump meat in deep cups. Sweet flavor, high brine
WiAnno
Named after a local Native American chief
Location
-Southern Puget Sound, Washington
Size/availability
-up to 4”
Production
-rack and bag off bottom
Flavor
-mild, medium salinity, earthy flavor, crisp, cucumber melon finish
Steamboat
Has the highest meat yield for Pacific Northwest oysters
Location
-Hammersly Inlet, Shelton, Wa
Size
-2.75-4”
Production
-tumbled pacific
Flavor
-deep cup, chewy. Earthy, moderate brine, creamy richness
Seacow
Made by Hama Hama oyster company
Location
-Hood Canal, Puget Sound, Wa
Size/availability
-up to 4”, September-May
Production
-beach grown
Flavor
-Plump meat, light mineral flavor, medium brine, and a buttery finish
Midnight bay
Location
-Hamma Hamma river, Hood Canal, WA
SIZE/availability
-up to 3”, September-June
Production
-tumbled, deep cups, meaty
Flavor
-creamy, crunchy texture. Taste of cucumber with a savory note, crisp brine, sweet and vegetal finish
Blue Pool
Made by Hama Hama oyster company
Location
-Damariscotta River, Maine
Size/availability
-3”-5”, September-November
Production
-wild bottom grown
Flavor
-mild brine, potent coppery taste with a tannic accent and crisp bite for plump meats.
European flats
Belon
Location
-cape Breton, Nova Scotia, Canada
Production
-off bottom, cages
Flavor
-crisp, clean, briny. Melon finish
Glacier Bay
Location
Cape cod
Size/availability
2” year round
Salt bomb
Cape cod
