West Chester Dish

Stop in Doc’s to try out the new oyster selection from Gadelato’s Seafood. Doc’s will be featuring a weekly oyster menu for you to get your fill of many types of oysters. Below is a list of all the offerings with a description. New varieties will be offered each week.

Blue Point oysters are harvested from specific areas of the Long Island Sound. Blue points take 4 years to mature and can grow as large as 3-4 inches in size. Blue points are a delicious juicy oyster that is full of brine.

Chesapeake oysters are harvested from the Chesapeake Bay in Virginia. Chesapeake’s mature quickly in two and a half to three years. They have a thick hearty shell with plump meat that has a sweet taste.

Summerside Oysters are harvested from the north side of Prince Edward Island, in Canada. Summerside oysters are plump and silky and the flavor is moderate in salinity. The finish is clean and very sweet.

The Rocky bay oyster is a PEI oyster from rocky bay in the Northumberland Strait. The Rocky bays are dug by hand. They are grown near the Sunbury oyster but grading is tougher in that they are picked for size and shape. They are mildly salty with a slight sweet taste.

Cape Breton oysters are harvested of the Northeast side of Nova Scotia. Cape Bretons take 4-5 years to mature. Their flavor is medium in salinity and they have a slightly copperish aftertaste.

Deer Creek Oysters are from Washington State. The deer creek oyster is grown on cobble beaches of the Puget Sound. They take 2-3 years to harvest. They are rather small at 2.5 inches but just the right size to be able to taste a full fresh briny and crisp oyster.

Stingray oysters are a unique Chesapeake oyster with a medium salt range. They are named after the Chesapeake Bays chief predator the stingray. Stingrays have a sweet and mildly briny flavor with a clean crisp finish.

The Sabavi Oyster is from Samish Bay in Washington State. Samish as you may know is mainly known as being the home of the manila clam. Sabavi’s take 4 years to mature. They have the look of an east coast oyster expect for there Barnacles. They begin really salty and finish with a sweet watermelon flavor.

Falmouth oysters are wild oysters grown near the mouth of Buzzards Bay in west Falmouth. Falmouth’s take 3-4 years to mature. Falmouth oysters have extremely plump meat that is full of salty liquor with a hint of seaweed flavor.

Bristol Bay oysters are wild oysters that originate in Narragansett Bay Rhode Island. They mature in only two and a half years due to the rich growing environment that they have. They are a large oyster with extremely plump meats and a briny seaweed flavor. The finish is clean and mineral.

Ninigret oysters are harvested from Ninigret Salt Pond in Rhode Island. They have a terrific consistency in that there shell and size is both uniform and even in shape. The Ninigret oyster has a delicious buttery and nutty flavor with a nice briny finish.

Tatamagouche oysters are harvested from Tatamagouche Bay located on the Northern side of Nova Scotia. Tatamagouche bay is great for growing oysters because many rivers flow into one forming the perfect estuary for growing oysters. It takes over 5 years for a Tatamagouche oyster to mature. There flavor is medium in salinity with a melon like finish. They are very plum for a Canadian oyster.

Plum Island oysters are harvested from Plum Island a barrier Island off the northern coast of Massachusetts where the Parker River and the Merrimack River flow into the Gulf of Maine. Plum Island is best known as a birding spot. Plum Island oysters take 3-4 years to mature. There meat is extremely plump and there flavor is marked with seaweed flavors and salty liquor.

Oyster Facts

The Guinness World Record for most oysters eaten in 3 minutes is 187 held by Norwegian Rune Naeri. Rumor has it he’s looking for challengers.

Oysters have been around for 180 million years.

By eating just 6 oysters you can reach the daily recommended intake of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorous. Almost as good as my daily vitamin.

Oysters suck in 200 liters of seawater per day.

Oysters unlike other seafood vary greatly in appearance and taste depending on where they are harvested.