Cavendish Cup Culinary Profile
See image licensing infoCavendish Cups are an East Coast oyster from one of the Prince Edward Island oyster appellations. They are a bottom cultured oyster, placed into the firm mud of the pristine Maritime waters. Being bottom cultured, they have firm meats with strong abductor muscles and hard shells. The strong abductor also helps them close tightly when out of the water resulting in a longer shelf life. Cavendish Cups are routinely raked and undergo chipping to manicure their shape and give them their characteristic deep cups.
The average market size of these oysters ranges between 3 1/2 to 4 1/2 inches, and because of the gentle abrasive action of the silt in their environment Cavendish Cups have clean shells which are free of seaweed. They have full, firm meats with a bright brininess. They come packed in nice wooden boxes which have the name “Cavendish Cup” displayed on the side.
| Cavendish Cup Oyster | |
|---|---|
| Location | Prince Edward Island, Canada |
| Species | Virginica Oyster (Crassostrea virginica) |
| Oyster Availability | September – July |
| Size | up to 4 1/2″ |
| Oyster Cultivation | Bottom Cultured |
| Oyster Flavor Profile | Cavendish Cup Oysters have full, firm meats with a bright brininess. |
See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters. Also, check-out our list of where to buy raw oysters.
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