Walking the Dock 4/3/2017

OYSTER OF THE WEEK:  SOUTH LAKE These oysters originate from the North East of Prince Edward Island Canada, just outside Eastern Kings, in MacVanes Pond, which is dubbed South Lake. The seed are scattered on the lake bed which consists of sand and eel grass which grows very robust in the brackish water. Three years…Read More

Walking the Dock 3/6/2017

OYSTER OF THE WEEK: STANDISH SHORE These oysters are farm raised by the Ben Lloyd family in Duxbury Massachusetts. Here, the cool currents from the Gulf of Maine venture south, providing just the right amount of nutrients to make a simply delicious 2 ¾” oyster. A University of Rhode Island grad that got his start…Read More

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

Walking the Dock 12/12/2016

OYSTER OF THE WEEK: STANDISH SHORE These oysters are farm raised by the Ben Lloyd family in Duxbury Massachusetts. Here, the cool currents from the Gulf of Maine venture south, providing just the right amount of nutrients to make a simply delicious 2 ¾” oyster. A University of Rhode Island grad that got his start…Read More