Atlantic oysters beau Soleil – Acadian Peninsula, New Brunswick
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- ATLANTIC OYSTERS Beau Soleil – Acadian Peninsula, New Brunswick
- Blue Point – Long Island Sound, Connecticut
- Caraquet Oysters- Acadian Peninsula, Canada
- Cooke’s Cove Malpeque
- East Beach – Charlestown Salt Pond, Rhode Island
- Ninigret Cup – Ninigret Pond, Rhode Island
- North Point – Conway Narrows, Prince Edward Island
- Portage Island – Acadian Peninsula, New Brunswick
- Salvation Cove – Salvation Cove, Prince Edward Island
- South Hampton Select – Peconic Bay, New York
- Tatamagouche – Nova Scotia, Canada
- Watch Hill – Winnapaug Pond, Rhode Island
- Wellfleet – Wellfleet, Massachusetts
- Wiley Point Oysters
- Winter Point – West Bath, Maine
 OYSTER AVAILABILITY JULY 15-21, 2007
ATLANTIC OYSTERSBeau Soleil – Acadian Peninsula, New BrunswickCultivated on suspension lines in the chilly waters off the eastern reaches of the Acadian Peninsula of New Brunswick, Canada. These cocktail oysters have surprisingly high meat yields and a briny flavor, reinforcing the theory that good things come in small packages. SEE 01/19/07 NEWSLETTER. 100 count Cocktails Blackberry Point – Foxley River, Prince Edward Island Our partners at Foxley River produce some of the largest, highest-grade oysters you’ll find anywhere. The stock that is to become Blackberry Points are high-graded out of the general oyster population at an early age and, are meticulously maintained and manicured until they reach market size. This Blackberry Points are one of the most consistent large choice oysters available from this or any other region, and are characterized by large, full meats and a high brine content. SEE 06/15/07 NEWSLETTER. 100 count Large Choice
100 count Large Choice Caraquet Oysters- Acadian Peninsula, CanadaHarvested from the Caraquet region of New Brunswick these succulent oysters have a smooth, silky texture and a soft delicate finish. SEE 10/06/06 NEWSLETTER. 100 count Small Choice Chedabucto Oysters - Acadian Peninsula, New BrunswickThis slow growing oyster is harvested from one of the most nutrient-rich, secluded areas in northern Nova Scotia. Chedabuctos are a bit briny with just a hint of sweetness at the finish. SEE 05/25/07 NEWSLETTER 100 count Large Choice Conway Cup – Conway Narrows, Prince Edward Island Sourced from the Conway Narrows, in Northwestern P.E.I., these deep-cupped oysters are a terrific half shell variety. The Conway’s mild salinity and sweet, clean finish will be a welcome addition to any oyster menu. SEE 10/13/06 NEWSLETTER. 100 count Choice
Cooke’s Cove Malpeque – Malpeque Bay, Prince Edward IslandPrized Malpeque oysters harvested in the cold, crystal-clear bays and inlets surrounding Malpeque Bay in PEI. Cooke’s Cove’s start with a subtle brininess and have a clean, fruity finish. Judged the World’s best oyster at the 1900 World’s Fair in Paris, France. SEE 11/17/06 NEWSLETTER. 100 count Large Choice 100 count Small Choice
100 count Choice Indian Creek – Price Edward Island, Canada Our Indian Creek oysters are a J.P.’s Shellfish exclusive product. Hand harvested from the cold, briny waters of Northwestern Prince Edward Island, the Indian Points are graded out as a choice variety, and as such, are deeply upped and uniformly sized at roughly three and a half inches in length. Flavor profile of the Indian Creek leans toward the moderate to highly saline. SEE 06/08/07 NEWSLETTER. 100 count Choice
Island Creek oysters are bag cultured in the pristine waters of Duxbury Bay, Massachusetts. The nutrient rich tidal flow provided by Cape Cod Bay provide an ideal climate for oysters, and the Island Creeks possess plump meats with a distinctive briny finish. This particular variety is regarded by many as the finest oyster produced in the U.S.A. SEE 12/01/06 NEWSLETTER. 100 count Large Choice
These cocktail oysters are crafted on off-bottom leases hidden in the bucolic salt marshes of the Acadian Peninsula in northern New Brunswick. The delicate meats have a slightly salty flavor and a sweet citrus finish. If there is any perceived lack in shell size, the La St. Simons more than compensated for this in meat yield and flavor. 100 count Cocktail
100 count Cocktail North Haven- North Haven Island, Maine North Haven oysters are grown out on the Mid-Coast Maine island which bears the same name. The North havens are started in a system of upwellers in Hittie’s Pond, transferred to floated ADPI bags, and then hand planted for a bottom-culture finish. All the North Haven oysters are diver harvested, and are available 12 months a year. Highly recommended November through May. The North Havens are roughly 3-4 inches in diameter, and possess a strong briny flavor throughout the winter months. SEE 12/08/06 NEWSLETTER 100 count Choice
100 count Small Choice Portage Island – Acadian Peninsula, New BrunswickIf you are a fan of the flavor, texture, and consistency of the our New Brunswick oysters, but would like a variety that is more robust, our Portage Island oysters are what you are looking for. The Portage Islands Possess a terrific shape, and a consistently outstanding meat-yield that can hardly be contained by their shells (as do our other more diminutive Acadian Peninsula varieties). Medium to medium-high salinity. 100 count Large Choice Salvation Cove – Salvation Cove, Prince Edward IslandHarvested in Prince Edward Island these standard oysters are competitively priced, and will please those on the most austere of budgets. Looking for P.E.I. quality, salinity, and flavor at a rate more comparable to that of a mid-Atlantic/Gulf variety? This is the oyster for you. 100 count Standards South Hampton Select – Peconic Bay, New YorkOur South Hampton Selects are raised in Peconic Bay, located between the two forks which constitute the Eastern reaches of Long Island. These oysters are started in upwellers, and then transferred to Aquatrays for the bulk of their grow-out before being finished in custom created deepwater racks suspended off the floor of the bay. The resulting oyster is exceptionally clean with a hard, well-defined shell and a medium (27 ppt) salinity. SEE 03/23/07 NEWSLETTER. 100 count Choice Stonington Select – Stonington, Connecticut Stonington Select oysters are meticulously monitored and maintained throughout their entire grow- out period. These mid-water tray cultured oysters are for all intents and purposes free of any sort of bio fouling. Deeply cupped and high-graded at around three and a half inches, the Stonington Selects are a popular year-round variety possessing a medium-high to high salinity. SEE 10/27/06 NEWSLETTER. 100 count Large Choice
100 count Large Standard Watch Hill – Winnapaug Pond, Rhode IslandWatch Hill’s are meticulously tray-cultured in a pastoral coastal area in Winnapaug Pond on the southern Rhode Island coast. The unusually phytoplankton-rich waters they grow in create an oyster that is uniquely balanced in the mouth that has a salty tang and a fruity finish. 100 count Choice Wellfleet – Wellfleet, MassachusettsTo many, the Wellfleet has come to epitomize the New England oyster. Grown out and harvested in the well-protected confines of inner Cape Cod, these large, deep-cupped oysters possess a medium to high level of salinity. SEE 01/26/07 NEWSLETTER. 100 count Large Choice Wiley Point Oysters- Damariscotta, MaineThis diver-harvested oyster is farmed in a select sub tidal area of the Damariscotta River in central Maine. Started as hatchery seed, Wiley’s grow into one of the best-tasting and most treasured New England oysters. They are fully meated with a briny flavor and a finish with a hint of watermelon. SEE 10/20/06 NEWSLETTER. 100 count Large Choice Winter Point – West Bath, MaineOur Winter Point oysters are grown in Mill Cove, a clay bottomed inlet located in West Bath, Maine. The Gulf of Maine provides an endless stream of nutrient rich waters to these oysters, which are started in an upweller, transferred to a bottom-culture rack and tray system, and then finished on the clay seafloor. The Winter Point oysters are premium in every sense of the word, and year round availability makes them something of an anomaly as a Mid-Coast Maine Oyster. Winter Points possess a medium salinity and a slightly sweet flavor. SEE 11/24/06 NEWSLETTER. 100 count Large Choice PACIFIC OYSTERS-PREORDERS REQUIRED Gigamoto – Puget Sound, Washington Enterprising aquaculturists in Deep Bay, British Columbia create this oyster which possesses many of the highly desirable physical characteristics of the Japanese Kumamoto, and the relatively fast grow out Pacific oyster. Flavors associated with the Gigamotos are oft described as sweet, creamy, and nutty. The small size makes this oyster a favorite of beginners and seasoned oyster lovers alike. 120 count Small Choice
Our Hood Canal oysters epitomize what is expected from a Pacific oyster. The deep, fluted, shell which id ideal for retention of the precious liquor, and the full meats which possess complex flavors ranging from salty to sweet that is sure to delight novices as well as connoisseurs. 120 count Choice
The Quilcene is beach cultured in the Northwest end of Dabob Bay (which is fed by the Hood Canal) Washington. Beach grown oysters produce a shell of exceptional strength compared to other Pacific oysters. The plump meats possess a supple texture and a medium salinity leading to a sweet finish. 120 count Choice
Rocky Pass oysters are sourced through the Northernmost of the Pacific oyster’s range, Frederick Sound, Alaska. The cold Alaskan waters lend the Rocky Pass a high level of salinity that is quite atypical of the species. Flavors are more analogous to that of a North Atlantic oyster than a Pacific. A delicate melon start gives way to a briny finish in this variety. Shells are both dense, and deeply fluted, creating an easy to shuck, and aesthetically pleasing oyster. 120 count Choice
The Sun Hollow oyster is bag cultured in Puget Sound, more specifically, in the tidal zones of beaches of Lower Hood Canal. The beach grow-out produces a thick shell, and a strong adductor muscle. The thick shell prevents splintering during shucking, and the strong adductor keeps the valves shut and the liquor intact. The Sun Hollow possesses a medium to high salinity and a sweet finish. 120 count Choice ***PLEASE GO TO OUR WEBSITE www.jpshellfish.com FOR MORE INFORMATION ON ALL J.P.’S SHELLFISH PRODUCTS AND SERVICES*** Download 100.09 Kb. Share with your friends:
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