J.P.'s Shellfish Newsletter   07/23/10

ROCKY SHORE OYSTERS AND MAHOGANY CLAMS

Good Afternoon,          

               It’s been a little while since we’ve introduced a new oyster…It’s always exciting when we can bring a new product to the table.  So without further ado, we give you the Rocky Shore oyster!  The Rocky Shores (Crassostrea virginica) are yet another example of why Canada’s Prince Edward Island is (quite justifiably) regarded as one of the world’s premier oyster grounds.  So what makes the Rocky Shores so special?  Well…For starters, the Rocky Shores are grown out in the protected and pristine confines of Salutation Cove (N 45.29.55/W 73.34.12), which is located on the southwestern shore of P.E.I.  (You are most likely more familiar with the oysters from P.E.I.’s Malpeque Bay, which is located on the island’s north shore).  Salutation Cove is directly fed by the Northumberland Strait, and the Rocky Shores are farm-raised (in ecologically sound fashion) on inter-tidal leases.  The lands enshrined by these waters are devoid of any sort of industrialization…In fact, there is hardly any human footprint (residential or otherwise) in this neck of the woods.  This has much to do with the water quality of Salutation Cove. Twice daily over 200 acres of leases are flooded with some of the purest, nutrient-rich waters the North Atlantic has to offer, much to the delight of it’s denizens.  Additionally, the Rocky Shores are subjected to the rays of the Sun on the low tides, forcing the oysters to thicken up their shells as a means of self-preservation. 

              Once the seed-stock which is to become the Rocky Shore oysters attains the size of a dime (or so), the tiny oysters are gently hand-planted on the floor of the Salutation Cove.  Over the next three to five years, the oysters thrive in this idyllic setting.  I know that seems like an awful long time for the grow-out of an oyster…But as a rule of thumb, the longer it takes for an oyster to reach market size, the higher the quality of the shell.  In warmer waters, oysters grow much faster…Which is great in terms of getting oysters to a desirable half-shell size…However, the shells of these fast growing warm-water oysters are typically thinner and more brittle than those of the slower-growing cold water varieties. 

              The oyster beds are maintained and tended under the watchful eyes of our growers, and the Rocky Shores are manicured occasionally in an effort to keep them as consistent as possible in terms of size and shape.  Oysters are either tonged or hand-gathered (on extreme moon-tides) from the floor of Salvation Cove…Either way, both methods are completely environmentally sustainable.

              As mentioned earlier, shells of the Rocky Shores are thick and will prove to shuck easily.  Cups of the Rocky Shores are deep, and hold an abundance of crisp, briny liquor.  The valves of the oysters are remarkably clean…Rocky Shores are ready to go from the box to the plate with no scrubbing required (Personally, I believe any menial labor saved is good not only for company finances, but for crew morale as well.).  Meats are full yet crisp, and the flavor profile of the Rocky Shores is just what you might expect from a P.E.I. oyster…Big, bright, salinity up front which yields to a subtle simple sugar finish provided by the oysters glucose reserves (which will only increase as we approach the new year).  Rocky Pass oysters are generally available 11 months a year, with a slight interruption at the tail end of winter.  Winter harvest is made possible by employing a chainsaw to cut through the ice, and using the ice as a harvest deck for tonging.  Brininess will increase as the ice sets in, and salinity of the waters rises.  Size wise, the Rocky Shores are three and a quarter to three and a half inches in length.  Rocky Shores are hand-packed in 100 count units, and are more or less available on a daily basis. 

              It is with great pleasure that we are once again able to offer you our Maine Mahogany clams (Arctica islandica)!  That’s right!  Our Mahogany clam (http://jpshellfish.com/mahogany_clams.php) fishery had been closed for a couple-few weeks.  Reason being the grow-out area received a substantial amount of precipitation, and underwent a state mandated rain closure.  At any rate…The fishery is once again open, and the Mahogany clams are available in 25-pound units.  Our Mahogany clams are coming in at roughly a 10-13 count (per pound) and will work exceptionally well in any pasta dish that calls for quahogs, manilas, cockles, or any other hard-shell clam.  The Mahogany clams have a noticeably higher salinity than a quahog, and will hold their own with any red sauce and or hers and seasonings.  Pre-orders on the Mahogany clams are strongly encouraged.