Perfect on the half shell!
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Origin: New Brunswick, CA
Harvest Method: Tray raised
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor. Half the year they grow in floating bags near the surface, enjoying as much warmth and food the Canadian coast has to offer.
Not big—it still takes them four years to reach a 2.5-inch cocktail size—but well groomed, and so uniform they almost look stamped out by machine. The white shells have a classy black crescent. The flavor is refined and light, like a Caraquet, but with a bit more brine, and something of the yeasty warm-bread aroma you get with good Champagne.