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Bagaduce Oysters

I always like to introduce a new product to our stable…One of our more recent additions is the Bagaduce oyster (Crassotrea virginica).  This premium oyster is sourced through the brackish waters of the reversing falls of Bagaduce River (N 44.38/W 68.82), which is located in mid-coast Maine.  So what makes the Bagaduce oysters so remarkable?  I’m glad you asked.  Our Bagaduce oysters are grown out in floating ADPI bags which place the oysters in the direct rays of the sun for the entire grow-out process, thereby thickening and strengthening the shell of the oyster…As an aside…You’ll be hard pressed to find a more aesthetically pleasing oyster…The shells of the Bagaduce oysters are the color of alabaster, and are virtually free of any bio-fouling.  The wash of the tides keeps the oysters in constant motion, and a natural manicuring process takes place, where the thin new shell growth is chipped away, thereby promoting greater cup definition.  You’ll find our Bagaduce River oysters to possess an exceptional level of congruity, especially for an oyster of this size.  Producing a small (cocktail) oyster that is cookie-cutter consistent (think Beau Soleils, La St. Simons, and Caraquets…All of which should be available next week) is quite a trick…But the large choice Bagaduce is truly a horse of a different color.  As an oyster grows, so do the odds that there will be a greater degree of variance in size, shape, and cup definition….Especially if the oysters in question aren’t manicured by hand.  By utilizing the aforementioned ADPI bags, gentle friction is created as the other oysters chafe against each other, as well as the hard-plastic mesh that houses them.  Kind of like a rock tumbler, only not nearly as abrasive.  After two-and a half to three years, the resulting three to four inch oysters are some of the finest you’ll find anywhere.  Meats are full, and don’t get lost inside the large shells.  Check the salinity, it don’t change; Stays 28 (ppt), come shine or rain!  That’s right.  12 months a year.  The many levels of consistency associated with this oyster are truly amazing.  Did I mention that our partners at the Bagaduce River Oyster Company haven’t missed fishing an open harvest day  in eight years?  What more can I say to encourage you to try these oysters??? 

Oh yeah…The Bagaduce oysters have recently been featured at a couple of dinners at The James Beard House, and are reputed to be a favorite of Thomas Keller.  I’m not typically one to drop names…But in this case…I simply can’t resist.  How’s that for instant credibility? 

Please email info@jpshellfish.com or call 207-439-6018 for more information on this and or any other J.P.'s Shellfish product or service.