Process:
Partner : Chiasson Aquaculture
Region : Miscou, North New Brunswick
Culture method : Bottom culture
This oyster is cultivated on the bottoms of the sea of the Miscou region, in North New Brunswick. Its greenish tinted shell comes from the presence of algeas on the sea bottom, where it lies. This farming method is as natural as possible, hence the nickname : Wild farming. Indeed, the oysters are delicatly laid on the sea bottoms, where they will grow, enjoying a naturally rich environment, thus providing them plumpy meat and a unique natural looking shell. Their taste is as unique as their appearance ; it offers a strikingly long taste of the sea.
