Walking the Dock 1/23/2017

OYSTER OF THE WEEK: TATAMAGOUCHE Which means the meeting of the waters, in local Micmac dialect, are wild harvested oysters from the charming little fishing village with same name. Hand tonged where the French & Waugh rivers meet in Nova Scotia Canada. These choice ivory colored shells are elongated like a shoe horn and average…Read More

Walking the Dock 1/16/2017

OYSTER OF THE WEEK: BLUE POINT      A longtime favorite, bottom cultured in the Great South Bay, the Long Island Sound, and stretching up along the Southern Connecticut shoreline. In the early 1800’s a French explorer dropped anchor in a small cove on the North Shore which became known as Oyster Bay Long Island. The…Read More

Walking the Dock 1/9/2017

OYSTER OF THE WEEK: CAPE CHARLES These oysters are grown on the Eastern Shore of Virginia in the Chesapeake Bay. The seeds are scattered along the bay floor and allowed to grow naturally until they reach 1 ½ inches in length. They are transferred to bottom cages for the remainder of the grow out, taking…Read More