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The Bishop of the Bivalue
Often while working I am asked a common question are these oysters wild?
This is an interesting question that deserves more than a simple yes or no answer.
So let me explain first that 95% of all oysters are farmed. While wild might seen better it is certainly more deserving of a bath when harvested than a farmed oyster. Wild oysters are often stuck in the mud there whole life and the best food they receive is water.
While many people are against farming oyster farmers are by far doing all good and no harm. They don’t put anything into the water expect oysters and don’t take anything out of the water expect larger oysters that have improved the water quality around them.
If you live in an area that has oysters being harvested than your water quality is good. If you live in an area where oysters are not being harvested than your water quality likely stinks.
So slurp on that folks till next week.
My crack at poetry
American oysters are like American people were all different in many ways.
People in language, oysters in taste.
People in color, oysters in shape.
People in personality, oysters in texture.
People in gender, oysters in body.
People in age, oysters in finish.
People in religion, oysters in savory ness.
That’s why I love America and oysters.
Andy I. Gadaleto
About the Author
Mary Bigham, the creator of wcdish, is a self-admitted sushi and travel addict. She has a crush on just about every food but refuses to eat American cheese.
More About Mary...9 Comments So Far
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That’s all well and good but you oyster people get your seeds (eggs) from one place (maybe the Gulph), grow them for a few years in another and then finish them for a few months in a third place that at has a desirable name. You have to depend on the restaurant to give you an accurate description of the way they taste. I like the big, strong tasting salty oysters that are described in “The Big Oyster”. What should I look for. You can’t trust the name Bluepoint or is it Blue Point. Do you sell oysters in this area?
Ed Kessler -
Ed,
Thanks for your comment and sorry it took so long to reply it has been a busy week and i have been very busy with my basketball bracket. If your looking for a large oyster i would suggest a canoe lagoon it is salty and it actually has a fruitness as well. You have to realize not all bluepoints are always big but if you specify most people can easily find a dozen larger bluepoints. I to have noticed that Blue points to vary in size a lot. Several other great oysters that are salty and big are the Moonstone, Katama bay, and Totten Virginica. There is also a new oyster i started buying called the Wianno that is really good and medium sized but very salty. I do sell oysters in this area to Doc Magrogans Oyster House where i am in charge of the oyster program. I also sell oysters to the Riverstone in exton, Spence Cafe, Grady Davids, Brandywine Prime. I also sell them retail in my shop at Gadaleto’s Seafood Market. If you have any other questions please dont be shy.
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Andy,
Can you help me out with a personal order of West Coast Oysters? I really like the Kumamoto’s and some of the other Pacifc type oysters that Doc’s serves. Do you get them at the store on a regular basis or just for Doc’s. Would i need to place a special order for a couple dozen of these types? -
Andy,
Thanks for the advice, I do frequent the Riverstone and have had good experience there with their oysters. I had some thing called Conn. Bluepoints which were quite good but a little on the mild side. I would like to try Moonstones some time, based both on your recomendation and their description in Rowan Jacobsen’s “A Geography of Oysters”.
Last Sept. someone named Fran flashed a “BELON ALERT” for Doc Magrogans. I assume they are Westcott Bay Flats. I have always wanted to taste real French(edulis) Belons but thought the only place in the US where you could get them was from Maine and at the Grand Centeral
Oyster Bar in NY. How do both of these Flats compair to real European Flats. After years of wondering I am afraid I might find them as interesting as sucking on a penny.
Please keep the Oyster info. comming.
ed kessler -
Shayne Chaney and Ed Kessler thank you again for your comments.
First of all Shayne feel free to stop in anytime on a Thursday or Friday or call ahead to see what I have in stock and I’d be more than happy to sell you a couple of dozen west coast oysters.
Ed, the Bluepoints have been coming out of New York the harvest location has been consistent “ob2ny” which means they are out of New York. Belons are usually around in the fall to early winter. They are from Nova Scotia the one’s I get actually are harvested from the same location as the Beau Soleaus but about ten fold in size. Be warned they are a little gritty!
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Where are you? I have no idea of who you are or where you are located or your phone number.
Ed Kessler -
Sorry, just found it–929 S. High — 610-430-7777. Will pay you a visit in the near future.
ed kessler -
Andy,
I have to thank you! Those oyster I picked up last night were GREAT! -
Shayne Chaney
Thank you for your nice comments. I look forward to seeing you again and chatting about our favorite oysters.