Bouctouche Bay, New Brunswick, Canada

A morsel of the sweet sea, Chebooktook from New Brunswick is a delicate mouthful, an appetizer-sized bite. A petite but generous fill, laced with a delicate seaweed brine that closes with a sweet, brothy finish.

briny | balanced | modest

briny | balanced | modest

2.75- petite

Pairs Perfectly with:

1. William Shatner’s So Fragile, So Blue
2. Dinner Parties
3. Spring Flings
4. Belgium Platinum Caviar

FromtheFarm

Great Little Harbour, Biology of a farmer

In 1995, Serge LeBlanc, a graduate from the University of Moncton in biology, knew that the ideal conditions of Bouctouche Bay would allow the native oyster to be cultivated and served on dinner plates around the world.
His philosophy was to get the oysters off the seafloor in floating cages, away from mud flats and position them at the right depth in the water column where phytoplankton is most abundant and with a little care nature would do the rest. The idea of suspended cages was born. 
In 2016, the idea of marketing the perfect oyster from the perfect bay came to light with the building of a new plant called Great Little Harbour Seafood Company.

The Gritty Details:

Cages are suspended underneath a network of buoys. Once market size, transferred to trays anchored to the bottom. Harvested by hand. Time to market: 4-6 years.

Flavor Influenced by:

1. Salinity: 2.5% < 3.5% full oceanic salinity
2. Tides: Phytoplankton-rich waters
3. Bottom Makeup: Clay and graveled bottom.