After delivering family to Dublin, we carry on to the North East coast, a corner we have not visited. Also curious about this Carlingford bay, where the very tasty oyster comes from.
A big bay with relatively narrow opening to the sea, strong tide floods in and out resulting in a good exchange of water.
This family own business cultures 2 grades of oyster, the Carlingford oyster and Louet Feisser oyster, with the latter the premium one, slightly more expensive but noticeably sweeter and firmer.
The difference is Carlingford oyster is managed in the traditional way, with human power to shake the basket everyday.
Where as the Louet Feisser oyster baskets are attached to a vibrating rod all day lone, in response, oyster grows the abductor muscle, where the sweetness comes from.
According to the company, this oyster is available in Hong Kong via importer Global Union.
No comments:
Post a Comment