Check out this great video featuring Guinness World Record holder and Canada's fastest oyster shucker Dan Notkins and Raspberry Point Oysters! (follow link to see video).
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According to Raspberry Point Oysters manager James Power, it's the unique properties of the Atlantic coast that make the Malpeque so popular.
"P.E.I. has the best water. Just the right amount of salinity — there's no pollution. It's very clean. So that gives that really great clean salty flavour."
Power runs one of the island's biggest oyster farms, where, on the shores of Bayview, P.E.I., more than 10 million Malpeque oysters are cultivated every year.
It takes about three to four years for the oysters to reach maturity. Once they are ready, they are sorted, washed and graded before being shipped around the world.
Join chef Ricardo Larrivée as he as explores one of Eastern Canada's most famous treats.Read the full article here: http://www.cbc.ca/2017/we-are-the-best/117-years-ago-p-e-i-s-malpeque-was-named-the-world-s-best-oyster-here-s-why-1.4133168 Continue reading
Raspberry Point Oysters gets a great mention along with a few words from our very own James Power in this article in the Chronicle Herald of Halifax, NS.
Here's an excerpt:
During an oyster-tasting contest the Island oyster was declared the tastiest in all the world, and thus began the legend of the Malpeque oyster.
Read the full article here http://thechronicleherald.ca/artslife/1474506-p.e.i.-oysters-live-up-to-reputation-popularity Continue reading
“The judges asked the people who brought them, ‘What’s the name of your oysters?’ They didn’t have a name but the product came from Malpeque Bay, so that’s what they went with and that’s why they’re called (that) today,” explains James Power, manager at Raspberry Point Oysters in Charlottetown and Cavendish.
“(The name) has become synonymous with every oyster that comes from P.E.I., for various reasons, but one of them is that there was a big die-off of oysters in the early 1900s and the ones that actually survived were in Malpeque Bay. They used that (oyster) to reseed the rest of the Island,” Power says.
Since they fought off disease and repopulated Island-wide, the numbers have never gone down. “Right from the very first year we had our first crop of oysters we sold 1,800 — and I believe that was ‘96. Last year we sold 11 million.”
