The La Saint Simon Oyster from Shippagan, New Brunswick is one-of-a-kind oyster because it has an amazingly dynamic flavor -- wonderful briny start, then transforms on the palate into sweet, buttery goodness down the throat. Describing it in words does not do it justice.
Oysterology
Product Specifications
Specie:
Crassostrea virginica
Origin:
Shippagan, New Brunswick
(CAN)
Farmed: 4 to 6 years
Average Size:
2.75 inches
Available:
Year-round
Flavor Profile
A dynamic and sharp brine, supple meat and a sweet, mineral finish.
Suggested Pairing:
Dry cava
Brine Intensity
Growout method
Oysters are reared in floating bags and on oyster tables from May to November; water temperatures during this period may reach 25°C. All equipment must be sunk below the surface or removed during the winter months (November to April) when the bay is covered with up to 1 meter (3 ft) of ice.
Site Details
Tides:
Saint-Simon Bay; 5-foot tides fed from Chaleur Bay surrounded by peatlands and salt marshes.
Bottom:
Pristine eelgrass beds.
the Grower
The Mallet family has been involved in shellfish aquaculture for over 45 years. Based in northern New Brunswick, they have a passion for oysters and their growing techniques, which are in constant evolution. Curiosity and innovation are at the heart of our company, which is now a third-generation family farm.
André Mallet, Livain's son, is at the helm of the company, which has diversified its operation through its oyster farm, wholesale activities, and shellfish hatchery. With a third generation of the Mallet family represented by his sons Marc André and Martin, we are continuing our journey together with a thirst for knowledge, and a love of oysters.
