Nicely plump, crunchy but relatively lean, giving a slightly iodized and sweet flavor reminiscent of the best Mediterranean clams, the Acadian Pearl Oyster pleases everyone, from the connoisseur gourmet to the novice. A real gem, this treasure is buried for up to five years deep in Richibucto Bay, matured and purified in suspension for the last three weeks, before being carefully harvested and dispatched to the world’s finest tables. (Seafoodia)
Oysterology
Product Specifications
Specie:
Crassostrea virginica
Origin:
Richibucto, New Brunswick
(CAN)
Farmed: 5+ years
Average Size:
3.5 inches
Available:
Year-round
Flavor Profile
Sweet brine with soft meats and a gentle mineral finish.
Suggested Pairing:
Chardonnay
Brine Intensity
Growout method
Oysters are grown in cages and held in suspended gear three weeks prior to harvest in order to purge the oysters.
Site Details
Tides:
Richibucto River; fast tidal turnover influenced by the Northumberland Strait.
Bottom:
Clay and graveled bottom
the Grower
The King family has been in the seafood business for six decades. The family started out in the lobster business, operated a substantial lobster processing facility and grew a few oysters on the side. In the mid-nineties, the family ceased lobster operations and began growing oysters as their primary business. The company is currently run by Danny King (son of the founder) and is Canada’s largest oyster operation by acres farmed.
