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J.P.'S SHELLFISH NEWSLETTER 02/10/12
WINTER OYSTER AVAILABILITY and SOUTHERN N.E. OYSTERS
Congratulations to the New York Giants and all their fans on their win over the New England Patriots in Super Bowl XLVI. I don't think I'm alone in saying that I didn't see that one coming! You know what makes me happy? Over the years, I have accumulated a lot of friends who are Giants fans...And even though our home team lost...It wasn't a complete loss for me simply because so many of my friends were thrilled with the outcome. Does that make sense? I'm happy that they're happy. Now if this was the Yankees and the Red Sox...
We're getting to that time year again where we're starting to see some lapses in availability in oysters. This happens every year around this time when growers run into some harvesting issues created by their running low on this years crop and or their ability to get to said crop through the sea ice. Generally speaking, it's a little bit of both. Sea ice? Huh? That's right. You know it's cold when salt water freezes. As you can imagine, sea ice generally manifests itself
in the waters of The Great White North (aka Canada). Here's an image of some of our partners in production braving the elements on Prince Edward Island's Malpeque Bay...All in the name of oysters! You might not be able to make it out...But the individual who is bent over is using a chainsaw to cut holes in ice, thereby enabling them to harvest. How's that for dedication? I can't help but thinking that they look like a couple of Oompa-Loompas! You know...The matching gloves, Grundens, tops, boots, etc...But I digress. Nuts and bolts, check your J.P.'s Shellfish Daily Availability email (Don't get that one? Email me and simply request it. james@jpshellfish.com), and click your way on over to our Shellfish Assessment page (http://jpshellfish.com/evaluation.php) for all the latest, and if you have any questions, by all means give us a call (207-439-6018) for further clarification. WHEW! That said...What oysters can you offer up to Cheffy with a fair degree of confidence that they will be available for the foreseeable future? I'm glad you asked! Read on...
Now before my meaning becomes misconstrued...We will still have oysters from Northern New England (i.e. Maine) and the Canadian Maritimes...But on certain varieties, pre-orders will be required, and I fully appreciate how difficult it can sometimes be to get a pre-order. That said...Perhaps we should look to the South! But not too far South! Feedback (and repeat orders) on our two newest varieties of Atlantic oysters, the Mashpee First Lights and Salt Pond Bays. You may remember these from our Newsletter a few weeks ago. The Mashpee First Lights are grown out (farm-raised) and harvested in Popponesset Bay (Western Cape Cod, MA) by the Mashpee Wamponoag Tribe. The Mashpee oysters are roughly three and a quarter inches in length, are deeply cupped, and meats are full, bright, and clean. From the other end of the Cape (Eastham, MA), we have our Salt Pond Bays. Twice daily, the waters of the open North Atlantic flush Salt Pond Bay with a nutrient laden tidal wash (much to the delight of its denizens). Salt Pond Bay oysters are grown out in a series of racks and bags, and as such, the oysters never come in contact with the hard-packed sand of the bay. The resulting oysters are exceptionally clean and are devoid of any bio-fouling. Also coming in at roughly three and a quarter inches, the Salt Pond Bays lead with a volley of high salinity which smacks of the Atlantic. More? Well how about our Watch Hill oysters (http://jpshellfish.com/watch_hill_oysters.php)? Our Watch Hills are farm-raised in Westerly, Rhode Island's Winnapaug Pond. As with the aforementioned varieties, the Watch Hills are grown out in the tidal shallows, only trays are used rather than bags as a container for the oysters. Occasionally, the Watch Hills are pulled from the Pond and "tumbled" through a mesh metal cylinder. This process effectively chips irregular new growth from the oyster while facilitating greater cup definition. After a few years of this, the Watch Hills will have reached desired market size (three to three and a half inches). Meats are full, supple, and possess a medium-high salinity (29-34 ppt) that is sure to please. Watch Hills are bagged and boxed in 100-count units. More? How about our Mystic oysters from Noank, Connecticut?
Our Mystics are grown out at the convergence of the Long Island and Block Island Sounds. The Mystics (http://jpshellfish.com/mystic_oysters.php) are farm-raised, and (as with the previous three varieties) are grown out in an entirely environmentally sustainable and ecologically sound fashion. The Mystics do, however, go through a period of bottom-culture which dramatically improves shell strength. This improved shell strength causes the valves (shells) to be resistant to chipping and or splintering during the shucking process. The Mystics are removed from the bottom culture are returned to racks and trays for a mid-water finishing process which allows the oysters to "salt-up". Mystics are coming in at roughly three and a third to three and a half inches, and are deeply cupped. Meats are full, pleasantly firm, possess a medium salinity, and will be the star of the show whether served on the half shell or in any hot preparation. One last word (actually, two) on readily available Southern New England oysters...Blue Points (http://jpshellfish.com/blue_point_oysters.php). Don't overlook the obvious! There is a reason Blue Points are one of the most widely recognized oysters in the land. Ask for them by name!
Order early! Order often!
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