In Deer Isle, Maine, in the cold waters of Long Cove, on the east side of the island in Penobscot Bay, the folks at Long Cove Sea Farm are busy hand-harvesting oysters.
This woman-owned and operated oyster farm is dedicated to improving water quality and increasing access to locally grown seafood. Their native east coast oysters grow in the productive and cold waters of Long Cove, which has a longstanding history of seafood harvesting, and today supports a community of lobstermen and clam diggers. The farm floats above a soft seafloor, catching nutrient-rich tides while remaining sheltered by the surrounding islands. A section of the cove is completely exposed at low tide, allowing for the cold water to be warmed by the mud flats as it rushes in, creating an ideal environment for oyster growth. Long Cove oysters have a crisp, clean, briny kick, followed by a creamy finish with traces of lingering salt.
After shucking Long Cove oysters with the No.09 Folding Oyster Knife, this recipe from Long Cove Sea Farm for a Wild Violet Mignonette is the perfect companion to their crisp and clean oysters!
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