Monday, September 28, 2009

Oyster Fact of the Day

I had no idea Maine has some quite successful oyster farms, but apparently they do:
As it turns out, the same cold, nutrient-rich water that made Maine the kingpin of the lobster industry also produces perfect oysters. The Damariscotta’s water is some of the cleanest in the Northeast and gives the oysters their distinctively briny taste. Because Maine oysters take two to four years to grow to maturity, compared with a year or two in warmer waters, they also develop firmer meat, a deep cup and a thick shell that makes for easier shucking.

These days there are 12 ma-and-pa farms like Glidden Point scattered along the banks of the river. Every year, they ship more than two million oysters to restaurants like the Tabard Inn in Washington and the raw bars at Balthazar and Craftsteak in New York City.

Every time I read another story about how well they're doing with things like this in Maine, I wonder why they continue to have so many problems on the Chesapeake Bay. Is it just because Maine is less developed and less polluted? A different attitude among the watermen that leans towards conservation?

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