There is a certain intangible allure associated with products which are a little out of the ordinary, or at the very least aren’t commonplace on the market. Our Cavendish Cup oysters (Crassostrea virginica) are rich with such appeal, as they are available exclusively through J.P.’s Shellfish. The Cavendish Cups are graded as a large choice oysters and are sourced through the pristine waters of Northwestern Prince Edward Island. This region of the Canadian Maritimes has long been associated with producing some of the finest oysters available anywhere, and our Cavendish Cups are a prime example of everything a wild, large choice oyster should be. We at J.P.’s Shellfish are constantly seeking out new fisheries to align with, in an effort to provide you with a wider variety of products. In the case of the Cavendish Cups, we are fortunate enough to have established an exclusive, and secured every large choice oyster the lease produces. Sourcing product that is only available through certain channels great way to set yourself apart from your perceived competition, especially when it has been subjected to such a tight grade. The topography of the lease that the Cavendish Cups are harvested from is comprised of hard-packed mud, which serves as an ideal habitat for the oysters. The reasoning behind this is that the oysters can be “planted” into the mud, which is firm enough to hold the oysters in place, yet soft enough so as not to inhibit the natural concentric ring growth pattern of the Cavendish Cups. Additionally, the loose silt and mud which washes over the oysters acts as a gentle abrasive, keeping the Cavendish Cups free of virtually any and all bio-fouling. The Cavendish Cups require no scrubbing or cleaning prior to being shucked and plated, effectively saving both time and labor costs. During the grow-out of the Cavendish Cups, they are periodically tonged from the bed, and manicured in an effort to increase their level of consistency. As an aside, it bears mention that tonging is a completely environmentally and ecologically sound method of harvest, with no associated bycatch or destruction of habitat issues. By manicuring (aka chipping) new growth from an oyster, the diameter is minimized, and a greater cup depth is achieved. This grooming process increases the overall grow-out time required for the oysters to reach market size, but is justified by the qualitative superiority over a standard grade oyster. Cavendish Cups range between three and a half and four and a half inches in length, and possess dense, hard valves which shuck easily. Meats are full and firm, and have a flavor composition which is characterized by a bright brininess. Our Cavendish Cups are hand packed by the 50 count into stylish wooden boxes that have the “Cavendish Cup” logo burned into the side.
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