addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwchatcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-crosscrosseditemptyheartfacebookfolderfullheartglobegmailgoogleimagesinstagramlinklocation-pinmagnifying-glassmailminusmoremuplabelShape 3 + Rectangle 1outlookpersonplusprice-ribbonImported LayersImported LayersImported Layersshieldstartrashtriangle-downtriangle-uptwitteruseryahoo

Karen Rivara's Oyster Lecture

From: SK L.
Sent on: Thursday, July 22, 2010 9:15 PM
Hi everybody,

I hope that those of you attended found it to be an informative lecture about how oysters are farmed.

Karen made some interesting points about her oysters which I'll share with you here.

She shucked and served two kinds of oysters tonight: Mystics and Peconic Pearls.

Mystics are small and grow in colder water. They have a brinier taste because they're grown closer to the ocean. Since they're raised in the estuary bottom, the meat tends to be plumper because there is less competition among the oysters for food. Mystics are white/green.

The Peconic Pearls are larger with reddish shells. They're grown further away from the ocean so they're not as briny. Since these oysters are raised in cages, there tends to be more competition amongst the oysters for food, so the meat is not as plump.

Have a great weekend.

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy