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OYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
WINE AND OYSTER PAIRINGS Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind.Hog
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
PRINCE EDWARD ISLAND OYSTER FARMS Prince Edward Island. It’s early morning on Malpeque Bay, PEI, and through the soft fog you hear the sound of two-stroke engines hacking to life. You ride out of the harbor in a fifteen-foot dory that seems too small for commercial use. Everything in the dory is quickly soaked by the mist, but then the air clears and beneath you, through tenRASPBERRY POINT
Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial. Raspberry Points are famed for their clean finish. Once my novice oyster eater had enjoyed some Beausoleils, I’d move him up to a Raspberry Point—a bigger mouthful, more crunch, lots of salt, and it goes down so easy.HAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOK A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
WINE AND OYSTER PAIRINGS Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind.Hog
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
PRINCE EDWARD ISLAND OYSTER FARMS Prince Edward Island. It’s early morning on Malpeque Bay, PEI, and through the soft fog you hear the sound of two-stroke engines hacking to life. You ride out of the harbor in a fifteen-foot dory that seems too small for commercial use. Everything in the dory is quickly soaked by the mist, but then the air clears and beneath you, through tenRASPBERRY POINT
Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial. Raspberry Points are famed for their clean finish. Once my novice oyster eater had enjoyed some Beausoleils, I’d move him up to a Raspberry Point—a bigger mouthful, more crunch, lots of salt, and it goes down so easy.HAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from WINE AND OYSTER PAIRINGS Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind.Hog
A GEOGRAPHY OF OYSTERS: THE CONNOSSEUR'S GUIDE TO OYSTER Considered one of the great sensual foods since the time of ancient Rome, eaten in North America since its earliest human habitation, oysters are now seeing an American renaissance. In this passionate, playful, and indispensable guide, longtime oyster aficionado Rowan Jacobsen takes readers on a delectable tour of the oysters of NorthAmerica.
BRITISH COLUMBIA OYSTER FARMS Any contest for Most Photogenic Oyster Region would go to British Columbia in a cakewalk. Every oyster farm seems to be framed by soaring sitka spruce, palatial white peaks, and maybe the fin of an orca cutting the water surface. Most of the BC coast is fjords, cut by glaciers, which makes for a landscapeBLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
POINT AUX PINS
Their flavor is a clean, creamed-corn kind of sea, light on brine and big on oysterness; a fine example of what the Gulf can do–and will do more and more, as other individuals begin farming high-quality oysters throughout the Gulf region. For now, look for Point aux Pins in Alabama, Mississippi, Louisiana, and Texas. Posted in NewDiscoveries.
PRINCE EDWARD ISLAND OYSTER FARMS Prince Edward Island. It’s early morning on Malpeque Bay, PEI, and through the soft fog you hear the sound of two-stroke engines hacking to life. You ride out of the harbor in a fifteen-foot dory that seems too small for commercial use. Everything in the dory is quickly soaked by the mist, but then the air clears and beneath you, through ten FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and a Fanny BayWILDCAT COVE
A great name, and a good oyster. Wildcat Cove is a tiny alcove of water just where Little Skookum Inlet feeds into Totten Inlet. If I was the first oyster farmer on earth and had my pick of spots, I’d probably start right here—rich plankton, great water exchange, no boat traffic. The oyster is fat SNOW CREEK | THE OYSTER GUIDE Like Westcott Bay, Snow Creek uses suspended culture, because Discovery Bay is deep, with no natural beaches. Snow Creeks are grown in water ninety feet deep, and out near the mouth of Discovery Bay the bottom drops to three hundred feet. They are started in suspended trays and then transferred to bags attached to rebar KUSSHI | THE OYSTER GUIDE Still a rarity on East Coast menus, Kusshis are all the rage out West, due to their small size and ultra-clean flavor. Grown by Keith Reid, a highly innovative grower in Deep Bay, Kusshis are grown in floating trays and tumbled very aggressively. This breaks off the thin growing edge and forces them to deepen THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOK A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOK A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSEN A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour of WINE AND OYSTER PAIRINGS Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind.Hog
STALKING THE GREEN-GILLED OYSTER Not long ago, I was giving a talk in Raleigh on North Carolina’s potential to become the Napa Valley of oysters. If you glance at a map of the state’s fractal coastline, you’ll see my point: North Carolina has an abundance of the temperate, well-sheltered, mid-salinity estuaries where oysters thrive. It’s always had decent wild populations, but to trulyPOINT AUX PINS
Their flavor is a clean, creamed-corn kind of sea, light on brine and big on oysterness; a fine example of what the Gulf can do–and will do more and more, as other individuals begin farming high-quality oysters throughout the Gulf region. For now, look for Point aux Pins in Alabama, Mississippi, Louisiana, and Texas. Posted in NewDiscoveries.
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and a Fanny Bay HOOD CANAL AND SOUTHERN PUGET SOUND OYSTER FARMS Puget Sound reaches into Washington State like an arm dipping into a barrel. Its upper arm abuts Seattle, its elbow bends at Tacoma, and at Olympia it spreads five fingers into the land. Those five long, narrow inlets—Hammersley, Little Skookum, Totten, Eld, and Budd—comprise some of the most famous oyster appellations in the Northwest. BRITISH COLUMBIA OYSTER FARMS Any contest for Most Photogenic Oyster Region would go to British Columbia in a cakewalk. Every oyster farm seems to be framed by soaring sitka spruce, palatial white peaks, and maybe the fin of an orca cutting the water surface. Most of the BC coast is fjords, cut by glaciers, which makes for a landscapeRASPBERRY POINT
Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial. Raspberry Points are famed for their clean finish. Once my novice oyster eater had enjoyed some Beausoleils, I’d move him up to a Raspberry Point—a bigger mouthful, more crunch, lots of salt, and it goes down so easy. PINE ISLAND OYSTERS FROM OYSTER BAY Pine Island oysters from Oyster Bay. May 12, 2015. If there’s one oyster that should be at the top of every farm-to-table locavore in New York City, it’s Pine Islands, which have been sustainably “ranched” in Long Island’s Oyster Bay since the 1960s by Frank M Flower & Sons. The hatchery is right there, the nursery is rightthere, the
TOUR DE CHAMPAGNE
Home / Notebook / Tour de Champagne | The Oyster Guide . Tour de Champagne. Jan 16, 2009. Here’s the snazziest event I’ve seen in quite a while. The Tour de Champagne, which visits seven cities each year, is an evening when you get to take your Champagne knowledge to a new level–accompanied by top-notch food, all created to complement the Champagne.. Your ticket entitles THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOKOYSTER DESCRIPTION GUIDETYPES OF OYSTERS A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOKOYSTER DESCRIPTION GUIDETYPES OF OYSTERS A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSEN A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour of WINE AND OYSTER PAIRINGS Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind.Hog
STALKING THE GREEN-GILLED OYSTER Not long ago, I was giving a talk in Raleigh on North Carolina’s potential to become the Napa Valley of oysters. If you glance at a map of the state’s fractal coastline, you’ll see my point: North Carolina has an abundance of the temperate, well-sheltered, mid-salinity estuaries where oysters thrive. It’s always had decent wild populations, but to trulyPOINT AUX PINS
Their flavor is a clean, creamed-corn kind of sea, light on brine and big on oysterness; a fine example of what the Gulf can do–and will do more and more, as other individuals begin farming high-quality oysters throughout the Gulf region. For now, look for Point aux Pins in Alabama, Mississippi, Louisiana, and Texas. Posted in NewDiscoveries.
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and a Fanny Bay HOOD CANAL AND SOUTHERN PUGET SOUND OYSTER FARMS Puget Sound reaches into Washington State like an arm dipping into a barrel. Its upper arm abuts Seattle, its elbow bends at Tacoma, and at Olympia it spreads five fingers into the land. Those five long, narrow inlets—Hammersley, Little Skookum, Totten, Eld, and Budd—comprise some of the most famous oyster appellations in the Northwest. BRITISH COLUMBIA OYSTER FARMS Any contest for Most Photogenic Oyster Region would go to British Columbia in a cakewalk. Every oyster farm seems to be framed by soaring sitka spruce, palatial white peaks, and maybe the fin of an orca cutting the water surface. Most of the BC coast is fjords, cut by glaciers, which makes for a landscapeRASPBERRY POINT
Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial. Raspberry Points are famed for their clean finish. Once my novice oyster eater had enjoyed some Beausoleils, I’d move him up to a Raspberry Point—a bigger mouthful, more crunch, lots of salt, and it goes down so easy. PINE ISLAND OYSTERS FROM OYSTER BAY Pine Island oysters from Oyster Bay. May 12, 2015. If there’s one oyster that should be at the top of every farm-to-table locavore in New York City, it’s Pine Islands, which have been sustainably “ranched” in Long Island’s Oyster Bay since the 1960s by Frank M Flower & Sons. The hatchery is right there, the nursery is rightthere, the
TOUR DE CHAMPAGNE
Home / Notebook / Tour de Champagne | The Oyster Guide . Tour de Champagne. Jan 16, 2009. Here’s the snazziest event I’ve seen in quite a while. The Tour de Champagne, which visits seven cities each year, is an evening when you get to take your Champagne knowledge to a new level–accompanied by top-notch food, all created to complement the Champagne.. Your ticket entitles THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOKOYSTER DESCRIPTION GUIDETYPES OF OYSTERS A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOKOYSTER DESCRIPTION GUIDETYPES OF OYSTERS A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSEN A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour of WINE AND OYSTER PAIRINGS Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind.Hog
STALKING THE GREEN-GILLED OYSTER Not long ago, I was giving a talk in Raleigh on North Carolina’s potential to become the Napa Valley of oysters. If you glance at a map of the state’s fractal coastline, you’ll see my point: North Carolina has an abundance of the temperate, well-sheltered, mid-salinity estuaries where oysters thrive. It’s always had decent wild populations, but to trulyPOINT AUX PINS
Their flavor is a clean, creamed-corn kind of sea, light on brine and big on oysterness; a fine example of what the Gulf can do–and will do more and more, as other individuals begin farming high-quality oysters throughout the Gulf region. For now, look for Point aux Pins in Alabama, Mississippi, Louisiana, and Texas. Posted in NewDiscoveries.
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and a Fanny Bay HOOD CANAL AND SOUTHERN PUGET SOUND OYSTER FARMS Puget Sound reaches into Washington State like an arm dipping into a barrel. Its upper arm abuts Seattle, its elbow bends at Tacoma, and at Olympia it spreads five fingers into the land. Those five long, narrow inlets—Hammersley, Little Skookum, Totten, Eld, and Budd—comprise some of the most famous oyster appellations in the Northwest. BRITISH COLUMBIA OYSTER FARMS Any contest for Most Photogenic Oyster Region would go to British Columbia in a cakewalk. Every oyster farm seems to be framed by soaring sitka spruce, palatial white peaks, and maybe the fin of an orca cutting the water surface. Most of the BC coast is fjords, cut by glaciers, which makes for a landscapeRASPBERRY POINT
Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial. Raspberry Points are famed for their clean finish. Once my novice oyster eater had enjoyed some Beausoleils, I’d move him up to a Raspberry Point—a bigger mouthful, more crunch, lots of salt, and it goes down so easy. PINE ISLAND OYSTERS FROM OYSTER BAY Pine Island oysters from Oyster Bay. May 12, 2015. If there’s one oyster that should be at the top of every farm-to-table locavore in New York City, it’s Pine Islands, which have been sustainably “ranched” in Long Island’s Oyster Bay since the 1960s by Frank M Flower & Sons. The hatchery is right there, the nursery is rightthere, the
TOUR DE CHAMPAGNE
Home / Notebook / Tour de Champagne | The Oyster Guide . Tour de Champagne. Jan 16, 2009. Here’s the snazziest event I’ve seen in quite a while. The Tour de Champagne, which visits seven cities each year, is an evening when you get to take your Champagne knowledge to a new level–accompanied by top-notch food, all created to complement the Champagne.. Your ticket entitles THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOKOYSTER DESCRIPTION GUIDETYPES OF OYSTERS A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOKOYSTER DESCRIPTION GUIDETYPES OF OYSTERS A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSEN A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour of WINE AND OYSTER PAIRINGS Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind.Hog
STALKING THE GREEN-GILLED OYSTER Not long ago, I was giving a talk in Raleigh on North Carolina’s potential to become the Napa Valley of oysters. If you glance at a map of the state’s fractal coastline, you’ll see my point: North Carolina has an abundance of the temperate, well-sheltered, mid-salinity estuaries where oysters thrive. It’s always had decent wild populations, but to trulyPOINT AUX PINS
Their flavor is a clean, creamed-corn kind of sea, light on brine and big on oysterness; a fine example of what the Gulf can do–and will do more and more, as other individuals begin farming high-quality oysters throughout the Gulf region. For now, look for Point aux Pins in Alabama, Mississippi, Louisiana, and Texas. Posted in NewDiscoveries.
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and a Fanny Bay HOOD CANAL AND SOUTHERN PUGET SOUND OYSTER FARMS Puget Sound reaches into Washington State like an arm dipping into a barrel. Its upper arm abuts Seattle, its elbow bends at Tacoma, and at Olympia it spreads five fingers into the land. Those five long, narrow inlets—Hammersley, Little Skookum, Totten, Eld, and Budd—comprise some of the most famous oyster appellations in the Northwest. BRITISH COLUMBIA OYSTER FARMS Any contest for Most Photogenic Oyster Region would go to British Columbia in a cakewalk. Every oyster farm seems to be framed by soaring sitka spruce, palatial white peaks, and maybe the fin of an orca cutting the water surface. Most of the BC coast is fjords, cut by glaciers, which makes for a landscapeRASPBERRY POINT
Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial. Raspberry Points are famed for their clean finish. Once my novice oyster eater had enjoyed some Beausoleils, I’d move him up to a Raspberry Point—a bigger mouthful, more crunch, lots of salt, and it goes down so easy. PINE ISLAND OYSTERS FROM OYSTER BAY Pine Island oysters from Oyster Bay. May 12, 2015. If there’s one oyster that should be at the top of every farm-to-table locavore in New York City, it’s Pine Islands, which have been sustainably “ranched” in Long Island’s Oyster Bay since the 1960s by Frank M Flower & Sons. The hatchery is right there, the nursery is rightthere, the
TOUR DE CHAMPAGNE
Home / Notebook / Tour de Champagne | The Oyster Guide . Tour de Champagne. Jan 16, 2009. Here’s the snazziest event I’ve seen in quite a while. The Tour de Champagne, which visits seven cities each year, is an evening when you get to take your Champagne knowledge to a new level–accompanied by top-notch food, all created to complement the Champagne.. Your ticket entitles THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOKOYSTER DESCRIPTION GUIDETYPES OF OYSTERS A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSENSTOREBOOKSMAPSOYSTERFINDERBUY OYSTERSNOTEBOOKOYSTER DESCRIPTION GUIDETYPES OF OYSTERS A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour ofOYSTERFINDER
OysterFinder is a complete alphabetical index of oysters in the Oyster Guide with new discoveries added regularly. Oysters link to tastinginfo and maps.
NOVA SCOTIA OYSTER FARMS Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia.It’s a pretty land of saltwater marshes and wheat and cornfields.
BLUE POINTS
The oysters grow in trays around the dock and deliver the full-salt assault that made Blue Points famous in the 1820s, along with fascinating pine and anise notes most apparent in spring. Delivered straight to Manhattan restaurants, or direct to your house, they are the genuine article. Bluepoint headquarters, with Fire Island in thebackground.
BEAUSOLEIL OYSTERS
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half theyear they grow in
NEW BRUNSWICK OYSTER FARMS The granite and sandstone coastlines of New Brunswick make for gritty beaches and well-nestled bays that warm the cool St. Lawrence waters as the summer sun hits their shallow, sandy bottoms. For a brief stretch, water temperatures climb to swimmable levels, and oysters can spawn. There are only a few places in Eastern Canada where MALPEQUE | THE OYSTER GUIDE Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, bigger and bolder thanBeausoleils
TOTTEN INLET AND TOTTEN VIRGINICA OYSTERS The two most famous appellations in south Puget Sound are Totten Inlet and Little Skookum Inlet, and since Little Skookum is actually a tributary of Totten, the two often are thought of interchangeably. Both have seriously algae-thick waters, leading to market-sized oysters in a year or less. But differences exist. While Little Skookumis basically
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and aHAMMERSLEY INLET
“People from Montana go crazy for this oyster,” my server said as he plunked my first Hammersley Inlet in front of me. I’m not sure what to make of this, but it’s hard to argue. The Hammer is big, plump, creamy-white, strong, deeply fluted, and unsubtle—everything I’d want in an oyster if I was from THE OYSTER GUIDE: A GEOGRAPHY OF OYSTERS BY ROWAN JACOBSEN A Dozen Oysters You Should Know (PDF, 1.8 MB) Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour of WINE AND OYSTER PAIRINGS Produced by Eric Sussman of the cult favorite Radio-Coteau, County Line is a crazy steal: One of the best wines in California, totally affordable. This is not just my opinion; Eric Asimov in the New York Times named County Line the best rose in California last year. What’s more, Sussman crafted County Line Rose with oysters in mind.Hog
STALKING THE GREEN-GILLED OYSTER Not long ago, I was giving a talk in Raleigh on North Carolina’s potential to become the Napa Valley of oysters. If you glance at a map of the state’s fractal coastline, you’ll see my point: North Carolina has an abundance of the temperate, well-sheltered, mid-salinity estuaries where oysters thrive. It’s always had decent wild populations, but to trulyPOINT AUX PINS
Their flavor is a clean, creamed-corn kind of sea, light on brine and big on oysterness; a fine example of what the Gulf can do–and will do more and more, as other individuals begin farming high-quality oysters throughout the Gulf region. For now, look for Point aux Pins in Alabama, Mississippi, Louisiana, and Texas. Posted in NewDiscoveries.
FANNY BAY | THE OYSTER GUIDE Fanny Bays were one of the first BC oysters to become widely available, and they’re still considered the archetypal BC oyster—smooth, but with a pronounced cucumber finish. The town of Fanny Bay sits on Baynes Sound, but faced with a choice on an oyster list between a Baynes Sound and a Fanny Bay HOOD CANAL AND SOUTHERN PUGET SOUND OYSTER FARMS Puget Sound reaches into Washington State like an arm dipping into a barrel. Its upper arm abuts Seattle, its elbow bends at Tacoma, and at Olympia it spreads five fingers into the land. Those five long, narrow inlets—Hammersley, Little Skookum, Totten, Eld, and Budd—comprise some of the most famous oyster appellations in the Northwest. BRITISH COLUMBIA OYSTER FARMS Any contest for Most Photogenic Oyster Region would go to British Columbia in a cakewalk. Every oyster farm seems to be framed by soaring sitka spruce, palatial white peaks, and maybe the fin of an orca cutting the water surface. Most of the BC coast is fjords, cut by glaciers, which makes for a landscapeRASPBERRY POINT
Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial. Raspberry Points are famed for their clean finish. Once my novice oyster eater had enjoyed some Beausoleils, I’d move him up to a Raspberry Point—a bigger mouthful, more crunch, lots of salt, and it goes down so easy. PINE ISLAND OYSTERS FROM OYSTER BAY Pine Island oysters from Oyster Bay. May 12, 2015. If there’s one oyster that should be at the top of every farm-to-table locavore in New York City, it’s Pine Islands, which have been sustainably “ranched” in Long Island’s Oyster Bay since the 1960s by Frank M Flower & Sons. The hatchery is right there, the nursery is rightthere, the
TOUR DE CHAMPAGNE
Home / Notebook / Tour de Champagne | The Oyster Guide . Tour de Champagne. Jan 16, 2009. Here’s the snazziest event I’ve seen in quite a while. The Tour de Champagne, which visits seven cities each year, is an evening when you get to take your Champagne knowledge to a new level–accompanied by top-notch food, all created to complement the Champagne.. Your ticket entitlesTHE OYSTER GUIDE
BY ROWAN JACOBSEN
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WHAT KIND OF OYSTER EATER ARE YOU? Different oysters suit different occasions and different people. If you haven't yet been wowed by oysters, you may well have been dallying with the wrong ones. Save yourself time, money, and heartbreak by picking an OYSTER EATER PROFILE , then finding your matches.DOWNLOAD POSTER
A Dozen Oysters You Should Know(PDF, 1.8 MB)
Like wine, oysters draw their unique flavors from their environment. They taste like the sea, but the sea tastes different in every bay. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. The Oyster Guide provides a tour of those appellations and a taste of what’s in my book . Want to weigh in with your own comments and reviews, and find other oyster lovers’ favorites? Visit my sister site, Oysterater . Need a primer? Read my 20 New Rules forOyster Eating.
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USE THE INTERACTIVE MAPS to explore the oyster regions and appellations of North America, or look up your favorites using OYSTERFINDER , our A-to-Z index including recent discoveries.NOTEBOOK
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