Product #: 33030FC
Scientific Name: Crassostrea virginica
Country of Origin: United States$71.26 /CS (minimum: 1 CS)
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.
Flying Point oysters (Crassostrea virginica) are started in a series of upwellers located off of Freeport, Maineâ€™s where the Royal River empties into Maquoit Bay (N 43â€™84â€/W 70â€™02â€). Once the Flying Points reach an inch and a half or so in length, they are removed from the protective confines of the upwellers, and are then planted on the hard-packed floor of the bay. Shells of the Flying Points are bright, clean, and are virtually devoid of any bio-fouling. Full bodied and plump, they will work equally as well the half shell or in any hot application.
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