Celebrate Mother's Day and beautiful May weather with two wonderful "Pearls". These New Brunswick and PEI oysters, both from Canada's Maritime provinces, offer distinct flavor profiles and textures, influenced by their specific growing environments. See if you can tell the difference!
Acadian Pearl Richibucto, NB
Grown by the King family in New Brunswick, these thick-shelled cold-water beauties pack a lengthy story in a tiny shell. Since these oysters grow slowly on the bottom (over 5 years to reach just 3.25 inches) the flavor is utterly complex, starting out as sweet minerals and changes to a savory, round, kelp finish that lingers they way you want a gentle summer breeze to stick around.
Acadian Pearl Richibucto, NB
Grown by the King family in New Brunswick, these thick-shelled cold-water beauties pack a lengthy story in a tiny shell. Since these oysters grow slowly on the bottom (over 5 years to reach just 3.25 inches) the flavor is utterly complex, starting out as sweet minerals and changes to a savory, round, kelp finish that lingers they way you want a gentle summer breeze to stick around.
Island Pearl Rustico, PEI
Another oyster that takes it's time getting to the raw bar, the Island Pearl is petite powerhouse. A lengthy four years filtering the icy waters of PEI create a dynamic balance between round minerals like clay and big vegetal finish of mushroom broth. Its the perfect slurp for longer, warmer days ahead.
