November 2010 – Rodney's Oyster House

What makes a good oyster?

Rodney’s Oyster Depot grows this Oyster, and that is the highest compliment one could give the knowing Oyster eater. To track that Oyster’s journey from spat, to seed, to juvenile, to your fork, all through a system of discipline, brilliant.

ROD is an ongoing exercise of water stewardship, environmental awareness, and a green plant design. This relationship is between Mother Nature and Man’s attempt to have Her acceptance in growing an Oyster.

What makes a good Oyster? Ask any traditional fisherman, they will go through their day’s efforts and pull one out saying,”There’s a Beauty!”. Through our water culturing, it is our hope at ROD we can have all of them, in the boat, as beauties, not just a few. CONSISTENCY to an Oyster’s shape, to an Oyster’s sizing, to an Oyster meat…all these three keys, gives the end user the great Oyster.

Using systems of computerized GPS plots, on over 30 acres of water flats that see 6′ of sea water at high tide, is one area at ROD that is a tool to knowing where one’s tomorrow Oyster is today. Inventory in the ocean’s own walk-in cooler.

The South shore of Prince Edward Island ‘s Northumberland Strait, off of Nine Mile Creek, gives a full ocean environment, on the tides, to these great Oysters. The meats are treated to shallow water feedings and a high salinity bath to finish their liquids equalling an Oyster of sweet and salt character.

This is a Brilliant Oyster, for it’s consistencies, for you! Look for them,from Rodney’s Oyster Depot in sizing of brand names, that range from Dukes(2.5″), Princes(3″), Queens(4″), and Kings(%”)+.

Enjoy

The oysters we carry

A common question we get in the Wholesale Department is, “What oysters do you have available?” Below are just some of the varieties that you can purchase through the Rodney’s Wholesale Department. If you don’t see the one for which you are looking or if you want more information, please contact the Wholesale Department at (416) 363-8105 ext. 29. You can also contact our Wholesale Manager, Michel Longuet, directly at (416) 364-3790.

East Coast

ROD Duke

Low tide harvested by hand from the hard packed sand and clay bottom ofsoutheastern Prince Edward Island. Raised in baskets, fisnished on Rodney’s Oyster Depot lease. Well manicured shells, the meats are sweetly and salty. Small Choice. Available October through January.

Indian Creek

Tonged by hand from the northwestern Prince Edward Island.Consistent shells, the meats are sweetly and salty. Small Choice. Available May through February.
Malpeque – Long recognized as one of the world’s knowned oysters. Cultivated in select areas of Prince Edward Island. Fishermen still use traditional hand-held rakes for harvesting from growing beds. Small/large Choice and Standards. Available mid-May through January.

Raspberry Point

Harvested from the northern stock of oysters in North America. These are the pride of Prince Edward Island. Small/Large Choice. Available June through January.

Village Bay – 100ct

Small choice oysters from Bedec Bay in New Brunswick, Canada. The five year growth period in suspended culture for these oysters produces a crisp meat with medium salinity. Available year round.

Chipigan

Growned in a suspended culture systemi New Brunswick, Canada. A dark and heavy shell encases a firm, sweet oyster. Small Choice or Cocktail. Available year round.

Lameque

Harvested in eastern New Brunswick, south of Gaspe in the baie des Chaleurs. Firm, mildly rich meats with a clean finish. Small/coktail Choice. Available June through December.

Mystic

Renowned eastern oyster, harvested from the Mystic river beds inConnecticutt. Prized for its distinctive, flavor and meaty texture. Mixed grade. Available all year long.

Cotuit

One of the most famous Cape Cod oyster bed. They are farm raised in Barnstable, Massachusetts. They are knowned for their deep cup shape and beige to light grey plump meat. Mix grade, Medium/large. Available September through June.

West Coast

Chef Creek

Cultivated in British Columbia’s Baynes Sound, moved from suspended trays to an intertidal area for hardening. Similar to the Fanny Bay oyster with a mildly briny and sweet taste. Available year round.

Kumamoto

A small, deeply cupped oyster named for the Japanese bay they originated in. These small oysters take several years to grow but their salty, sweet flavor makes up for what they lack in size. Available year- round.

Kusshi – 120ct

Farmed in suspended trays and aggressively tumbled to produce a small yet firm shell with a very deep cup. Plump, soft meats with a sweet finish. Available September through June.

Join us in support of cancer research

Summer wedding and golf season is in the books, the leaves are changing colour, and Rodney’s Catering is gearing up for a busy autumn and holiday season. Our shuckers are on deck, our knives are sharpened, and we’ve got oysters arriving twice a week from Maritime Canada and the West Coast. We’ve got our oyster bars and boats popping up all over the GTA, from down the street at Steam Whistle Brewing to private homes in Burlington. We’ve even got a shucker heading out of province to Montreal this month!

Next big gig on the Oyster Calendar: The 49th Annual Moose & Goose at the Fairmount Royal York Hotel on November 25th. We’ll be out in full force with lots o’ oysters (1500+ to be specific) in benefit of Prostate Cancer Canada. Black tie, gentlemen only. Swing by and slurp down some bi-valves to support “below the belt” cancer research. Don’t forget to sport your best Movember moustache – if you’ve got a better ‘stache than Shucker Johnny, you might just win a couple of bonus oysters!

Month: November 2010