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Fishhouse > Basics > Flashcards

Basics Flashcards

1
Q

Purple mountain

A

Location
-pacific, Hood Canal, Washington

Cultivation
-Suspension, tray tumbled

Profile
-Moderately deep cup, firm, plump, sweet meats. Hint of mineral and moderately high salinity

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2
Q

Blue point.

A

Location
-Westport/Norwalk, CT

PRODUCTION
Farmed/wild

Flavor
-Medium salinity, springy meat, light mineral finish

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3
Q

Location
-Maryland&Virginia

Production
-Wild

Appearance
-rough shells, round shape

Flavor
-Very Mild, but meaty. High yields, but low salt content.

A

Chesapeake

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4
Q

Location
-Hog island/ Damariscotta Estuary, Midciast Maine

Flavor
-Deep and meaty with a powerful brine.

A

Pemaquid

COLD WATER=SLOWER GROWTH=HARDER SHELLS

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5
Q

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

A

Riptide

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6
Q

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

A

Wellfleet

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7
Q

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

A

Compass Point

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8
Q

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.

A

Deer creek

GOES DRY AT LOW TIDE, STRENGTHENS ABDUCTOR

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9
Q

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

A

Kumamoto

Kumies

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10
Q

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

A

Miranda Bay

Goes dry at low tide which means what??

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11
Q

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

A

Royal miyagi

Dry at low tide

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12
Q

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

A

Chef creek

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13
Q

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

A

Fanny Bay

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14
Q

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

A

Gigamoto

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15
Q

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

A

Kusshi

Japanese for precious

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16
Q

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

A

Olympia

Smallest oyster species in North America

17
Q

Location
-(blank) island, Virginia, USA

Size/availability
-up to 3.5”, September-July

Production
-rack and bag

Flavor
-distinctive brine, followed by sweet finish

A

Chincoteague

Often subjected to fakes

18
Q

Location
-Smith Island Bay, VA

Production
-semi-tumbled,

Size
-2.25”

Flavor
-high salinity upfront, quick grassy finish

A

Chunu

Closest thing to Kumies on east coast

19
Q

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

A

Duxbury

20
Q

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

A

Fat Bastards

21
Q

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

A

Hama Hama

22
Q

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

A

WiAnno

Named after a local Native American chief

23
Q

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

A

Steamboat

Has the highest meat yield for Pacific Northwest oysters

24
Q

Location
-Hammersly Inlet, Shelton, Wa

Size
-2.75-4”

Production
-tumbled pacific

Flavor
-deep cup, chewy. Earthy, moderate brine, creamy richness

A

Seacow

Made by Hama Hama oyster company

25
Q

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

A

Midnight bay

26
Q

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

A

Blue Pool

Made by Hama Hama oyster company

27
Q

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.

A

European flats

Belon

28
Q

Location
-cape Breton, Nova Scotia, Canada

Production
-off bottom, cages

Flavor
-crisp, clean, briny. Melon finish

A

Glacier Bay

29
Q

Location
Cape cod

Size/availability
2” year round

Salt bomb

A

Cape cod

Fishhouse (4 decks)

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