Product #: 33030CC
Scientific Name: Crassostrea virginica
Country of Origin: Canada
Harvested along the entire east coast of the US and Canada, eastern oysters take on the flavors of the waters around them, thus oysters are often named by their origin. Salinity is the biggest factor, but temperature can affect their size and texture as well. Eastern oysters tend to be salty and meaty.
Eastern oysters are found along the Atlantic coast of North America and throughout the Gulf of Mexico.
Eastern oysters are both wild harvested (primarily in the Gulf of Mexico) and farmed (primarily along the Atlantic coast of the U.S. and Canada). Many wild populations have decline substantially due to habitat loss, coastal pollution, and overharvest. Now wild oyster harvest is regulated to conserve what remains and in some areas wild beds are being rehabilitated to increase populations. Wild oysters are harvested with dredges or tongs, which is a fairly gentle method. Farmed oysters are usually raised in bags or racks or attached to ropes in their native habitats. Oysters are filter feeders, removing excess nutrients and particulate matter from the water as they feed, actually improving water quality in the surrounding area.
Conway Cup oysters are from the Foxley River, in the Northwestern region of Prince Edward Island, Canada. They are rack & bag farmed in the brackish waters of the Foxley and sold as cocktail oysters. Conway Cup select oysters are started in the Foxley River by rack & bag cultivation and then finish their grow-out on the sandy bottom of Cascumpeque Bay, which the Foxley empties into. The shells of Conway Cup oysters are deep cupped, well defined, and frequently have a pastel green coloration. Conways have full meats with a mild brininess and a clean, sweet finish.
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