Available for a limited time only.
Farmer: Jeff Noye and Damien Enman
Location: Tyne Valley, PEI
How they’re grown: Oysters spend the first 3-5 years in floating cages in the Foxley River before being transported to Valley Pearl’s fishing lease in Malpeque Bay where they remain for another year until they reach market size.
How they taste: We love how bright and squeaky clean these oysters are! Intense sea salt hits your palate up front and finishes with a lingering bay scallop sweetness.
Why they’re unique: The environment is everything to this oyster. Pristine Malpeque Bay is the second-largest bay in PEI and its cold, shallow, protected waters make for an ideal oyster habitat.
Story: Valley Pearl was born from a mutual love of eating, talking about, and shucking oysters from Tyne Valley. Both Jeff and Damien have been involved with the Tyne Valley Oyster Festival (as chairman and organizing member) for many years and are involved in competitive oyster shucking. In fact, Jeff is a member of the Canadian team that holds the Guinness World Record for most oysters shucked in one hour- an attempt that he spearheaded. In addition to running the farm, Valley Pearl also operates two oyster bars on PEI. We have a feeling they’re all pretty good shuckers...
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