Wellfleet Oyster Flavor Profile Characteristics
The nutrient rich coastal waters of this region are fed by currents originating in northern Maine & the Canadian Maritime Provinces. The phytoplankton rich waters provide the Wellfleet oysters everything they need to produce a consistently exceptional oyster. The relatively cold water helps slow the metabolism of the oyster, which causes the oyster to build reserves of glycogen which gives the oyster a sweeter flavor. Wellfleet oysters have a relatively high salinity index of 28 parts/thousand.
They are a bottom cultured oyster and twice daily Wellfleets are exposed on the beach as the tides recede. This results in giving their meats a firm texture, as they are accustomed to holding their shells tightly closed until the tides return. It takes between 2-3 years to cultivate a 3” Wellfleet oyster.
Wellfleet Oyster History
In the early 1800s, Wellfleet’s native oyster population was nearly decimated due to a combination of plague and overfishing. Aquaculture, as we know it today, began with the replenishing of Wellfleet oysters.
|Location||Wellfleet Harbor, Cape Cod Bay, Massachusetts|
|Species||Virginica Oyster (Crassostrea virginica)|
|Oyster Availability||September – July|
|Size||up to 3 1/2″|
|Oyster Cultivation||Beach/Bottom cultured|
|Oyster Flavor Profile||Wellfleet Oysters have plump meats with a mild, sweet flavor, high brininess and a crisp, clean finish.|
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