Blackberry Point Oyster Flavor Profile Characteristics
Blackberry Point Oysters are a high-end oyster cultivated in the waters of Northwestern Prince Edward Island in the estuary where the Foxley River and the Conway Narrows meet. While still very young, oysters from the region are graded for quality and the ones with the best uniformity and cup definition are moved the Blackberry Point lease.
Blackberry Points are hand planted on the bottom of the estuary where they are closely monitored and regularly manicured throughout their growth until ready for market. They are available most of the year, even in the dead of winter, with the exception of early winter and the spring thaw. During these times the ice is not solid enough to work on. Blackberry Point oysters are hand harvested.
Blackberry Point oysters are a larger oyster, 3.5 inches on average, with deep cups and full, plump meats which fill the shell. Their flavor profile is straight forward and simple having the clean crispness of a cold water oyster with a mild sweetness up front and a medium brininess on the finish. They are known for being very consistent in size, shape and quality. Blackberry Point’s sushi name is Kaki.
|Blackberry Point Oyster|
|Location||Prince Edward Island, Canada|
|Species||Virginica Oyster (Crassostrea virginica)|
|Oyster Availability||Almost year around|
|Size||3 1/2″ to 4″|
|Oyster Cultivation||Bottom cultured|
|Oyster Flavor Profile||Blackberry Point oyster flavor profile is straight forward and simple having the clean crispness of a cold water oyster with a mild sweetness up front and a medium brininess on the finish.|