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EASTERN OYSTERS

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EASTERN OYSTERS Powered By Docstoc
					                                                                       Santa Monica Seafood Co.
                                                                         18531 S. Broadwick St.
                                                                    Rancho Dominguez, CA 90220
                                                                            www.smseafood.com




                                      EASTERN OYSTERS

Barnstable - 100ct - The famous Cotuit oyster from Barnstable Harbor, MA. Their clean, ivory
shells and plump meats are the perfect addition to any oyster bar. Medium choice. Available
May through November.

Beausoleil - 100ct - Grown on the eastern end of New Brunswick, Canada. A dark and heavy
shell encases a firm, sweet oyster. Small choice. Available June through November.

Blue Point - 150ct - The renowned eastern oyster, harvested from wild beds in Long Island
Sound. Prized for its distinctive, salty flavor and meaty texture. Medium/large standard.
Available September through June.

Cultured Blue Point - 100ct - Farm raised in Long Island Sound, popular for its large size and
consistent shape. Large choice. Available September through June.

Canada Cup - 100ct - A farm raised oyster from Prince Edward Island, Canada. Moderately
salty and very firm meat. Small choice. Available May through December.

Caraquet - 100ct - Harvested in eastern New Brunswick, Canada. Firm, mildly rich meats with
a clean finish. Small choice. Available June through December.

Chedabucto - 100ct - A medium, choice oyster from Prince Edward Island, Canada. Firm,
salty meats with a sweet finish. Available May through December.

Colville Bay - 100ct - A medium choice oyster farmed by hand in a remote region of eastern
Prince Edward Island, Canada. They have a distinctive green shell and are characterized with a
fruity, melon-like finish. Available July through December.

Delaware Bay - 100ct - This mid-Atlantic oyster has a firm texture and sultry meat. Varying in
size and with a heavy shell, this choice shaped oyster is a great compliment to your menu. It is
well served in a variety of preparations and presentations. Medium choice. Available September
through May.

Flying Point - 100ct - Farm raised at the merging of the Cousins and Royal Rivers in Maine.
These oysters take three years to develop their complex, sweet and salty flavor. Large choice.
Available late spring through October.

Glidden Point - 100ct - A large, choice oyster from Price Edward Island, Canada. Plump yet
firm and very satisfying. Available May through December.



      Eastern & Pacific Oysters Information            Created: Wednesday, March 02, 2005   Page 1
                                                                        Santa Monica Seafood Co.
                                                                          18531 S. Broadwick St.
                                                                     Rancho Dominguez, CA 90220
                                                                             www.smseafood.com


La St. Simon - 100ct - Cultivated off-bottom on leases in the bucolic Acadian peninsula of
northern New Brunswick, Canada. St. Simons are slightly briny with a unique citrus finish. Small
choice. Available April through October.

Malagash - 100ct - These small choice oysters are grown in a bay fed by Amet Sound along
the north coast of Nova Scotia. These mildly salty oysters have a slightly salty mineral finish.
Available late May through September.

Malpeque - 100 & 150ct - Long recognized as one of the world’s finest oysters. Cultivated in
select areas of Prince Edward Island, Canada. Fishermen still use traditional hand-held rakes for
harvesting from growing beds. 100ct’s large choice, 150ct’s small choice. Available mid-May
through December.

Martha’s Vineyard - 100ct - Farm raised in Katama Bay, MA. Characterized by their uniform
deep cups and velvety sweet taste. Medium choice. Available September through January.

Milford Haven - 100ct - Pulled from river mouth tidal beds in Virginia. The shells are tinged with
green with salty meats. Packed by the hundred, supply will last from October until approximately
July. Large choice.

Mill Point - 100ct - A small standard grade oyster from Prince Edward Island, Canada. Briny
meat with a sweet finish. Available May through February.

Newport Cup - A farm raised oyster from Narragansett Bay, Rhode Island. The oysters are
consistently shaped with a salty yet smooth finish. Medium choice. Available June through
February.

Northumberland - 100ct - A large standard oyster from Salutation Cove, PEI, Canada. Very
clean and crisp with a mildly fruity finish. Available May through November.

Paramour - 100ct - These large choice, farm raised oysters are grown on a remote island off
the Virginia coast. These mildly salty oysters have a distinctively clean fruity finish. Available
December through June.

Pickle Point - 100ct - Another oyster from Canada’s Prince Edward Island. These oysters
have caused some of the most salty souls to wax poetic about their great taste. Large choice.
Available June through December.

Piper Point - 100ct - Harvested in the cool, clear bays of Salutation Cove, PEI, Canada. Briny
and succulent with a clean, fruity finish. Small standard. Available June through mid-winter.

Prudence Island - 100ct - Grown in Rhode Island’s Narragansett Bay, an environment rich in
algae and plankton that produces a mouthwatering oyster with an unforgettable sweet, fruity
finish. Large choice. Available late winter through November.


      Eastern & Pacific Oysters Information             Created: Wednesday, March 02, 2005   Page 2
                                                                          Santa Monica Seafood Co.
                                                                            18531 S. Broadwick St.
                                                                       Rancho Dominguez, CA 90220
                                                                               www.smseafood.com



Quonset Point - 100ct - A unique, medium choice oyster from East Passage, Rhode Island.
These oysters have deep cups with a full flavor of the sea. Available September through May.

Rappahannock - 100ct - The ultimate thick shelled, Mid-Atlantic oyster. Characterized by their
plump meats and full flavor. Medium/large choice. Available November through April.

Raspberry Point - 100ct - Harvested from the northernmost stock of oysters in North America.
These are the pride of Prince Edward Island. Medium choice. Available June through January.

Rhode Island Wild - 100ct - On first impression the "wild harvested" Narragansett Bay oyster
lives up to its name. Upon further examination the rough exterior gives way to a mild tasting,
crunchy oyster. It is flexible enough to pair well with a light wine to leave you with a mellow
satisfying half shell experience, or be complimentary to other ingredients in a cooked dish or
chowder. Medium standard. Available May through December.

Salt Aire - 100ct - A small choice yet exceptionally deep cupped oyster from Prince Edward
Island. This oyster is sweet, plump, and juicy. Available mid May through mid January. From
January through till May harvest is weather dependent.

Savage Harbor - 100ct - Slow-growing (5-7 years to grow to market-size), with a deep cup, the
meat is very firm, with a crisp salt start, and a sweet, mineral finish. Shell coloring varies from
deep chocolate to emerald, depending on the time of year, and amount of sunlight they are
receiving. Due to the still savage nature of this part of the world, these beauties are available from
mid-April until mid-February. Small choice.

Tatamagouche - 100ct - A large choice, salty and rich oyster from the northern coast of Nova
Scotia. Available late May through early December.

Watch Hill - 100ct - A farm raised oyster from Winnapaug Pond, Rhode Island. A sweet and
flavorful oyster. Medium choice. Limited availability from September through February.

Wellfleet - 100ct - For over two hundred years Wellfleet Oysters have been recognized for their
quality. The brand is often imitated but true oyster lovers know the quality. Both farm raised and
wild harvest are enjoyed for their cold water mineral flavor. From Wellfleet, MA. Large choice.
Available June through November.

Weskeag - 100ct - A suspension grown oyster from the cold, clean ocean waters of Maine near
the Weskeag River. Small choice. Available September through March.




       Eastern & Pacific Oysters Information              Created: Wednesday, March 02, 2005   Page 3
                                                                       Santa Monica Seafood Co.
                                                                         18531 S. Broadwick St.
                                                                    Rancho Dominguez, CA 90220
                                                                            www.smseafood.com




                                       PACIFIC OYSTERS

Belon - 120ct - Farm raised in British Columbia’s Okeover Inlet. These prized European flats
are firm in texture and slightly salty. Available mid-October through March.

Chef Creek - 120ct - Cultivated in British Columbia’s Baynes Sound using a combination of
growing techniques. The seed oysters are reared in a flupsy (floating up-welling) system,
moved to suspended trays to grow out and finally transferred to an intertidal area for hardening.
Similar to the Fanny Bay oyster with a mildly briny and sweet taste. Available year round.

Cortes Island - 120ct - Bottom cultured in one of British Columbia’s most northerly locations.
A moderately hard shelled oyster, briny and full flavored. Available October through June.

Deep Bay - 120ct - A fast growing, softer shelled oyster. The taste is mildly briny and sweet.
Available year round.

Desolation Sound - 120ct - Farm raised on the remote west coast of British Columbia. A deep
cup with a robust finish. Available September through July.

Emerald Cove - 120ct - Beach grown off of Denman Island in British Columbia. The waters
abundant nutrients allow for a fast growing oyster with a mild taste. Available year round.

Fanny Bay - 120ct - A beach hardened oyster, harvested primarily in Baynes Sound, B.C.
Widely recognized as the most popular pacific oyster. Available mid-September through June.

Gigamoto - 120ct - These oysters are hand picked from the flupsy system that revolutionized
the oyster industry in British Columbia and allowed to grow and harden on the beach in Baynes
Sound. It takes almost five years for these oysters to reach their average size of 1 ½ - 2 . The
meat is plump and firm with a slightly salty flavor. Available year round.

Golden Mantle - 120ct - A deep water, tray grown oyster. Tumbled to produce a hard shell.
Because of the nutrients available at the depth they are grown the mantle of these oysters is the
color of gold. Available year round.

Grassy Island - 120ct - Farm raised on mud flats off Grassy Island at the northern end of
Willapa Bay in Washington. Full flavored with a deep cup. Available October through late July.

Hood Canal - 120ct - Harvested at the northern end of Hood Canal. The meat is delicate with
a crisp, briny aftertaste. Available October through June.




      Eastern & Pacific Oysters Information            Created: Wednesday, March 02, 2005   Page 4
                                                                        Santa Monica Seafood Co.
                                                                          18531 S. Broadwick St.
                                                                     Rancho Dominguez, CA 90220
                                                                             www.smseafood.com


Kumamoto - 120ct - 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.

Malaspina - 120ct - Beach cultured oysters, grown on gravel beds. These oysters are subject
to tidal swings of more than sixteen feet. The rugged conditioning produces an extremely hardy
oyster. Characterized by their dark mantle, plump, juicy meat and cucumber-like finish. Available
September through June.

Olympia - 120ct - Harvested off Stretch Island in Case Inlet, WA. These small oysters were
one of the original species to launch the renowned shellfish industry in the Washington state. The
meats are firm with a smooth, sweet aftertaste. Available year-round.

Olympic - 120ct - Harvested near the Great Bend of Hood Canal in Washington. These
oysters have a rugged shell and a firm, full meat. Perfect for the barbeque or oven. Available
September through June.

Pacific Orchard - 120ct - A choice oyster harvested in Baynes Sound, British Columbia,
Canada. These oysters are the cream of the crop! Graded by hand, washed by hand and packed
cup down in a distinctive box for shipping. Available year round.

Quilicene - 120ct - Harvested at the northwestern end of the Hood Canal in Washington.
These beach cultured oysters are easy to shuck and have delicate meats with a salty flavor and
sweet aftertaste. Available October through June.

Royal Miyagi - 120ct - Grown in Malaspina Inlet, British Columbia, Canada. These oysters
start their growing process on lines and are then transferred to beaches for hardening. Available
September through June.

Skookum - 120ct - Coming from Washington’s oldest and most prolific oyster growing areas at
the southern end of Hood Canal. They have a nice deep cup with a firm, meaty body and a briny
flavor with a sweet finish. Available October through June.

Stranges Bay - 120ct - A beach grown farmed oyster originating in Stranges Bay off the west
coast of Cortes Island. Characterized by its green, hard shell and meaty texture with a fruity
finish. Available September through June.

Summer Cove - 120ct - A deep water cultured oyster grown in Bayne’s Sound, BC, Canada.
Because these oysters are grown in deep, cold waters, they do not spawn during the summer
months. Available year round.

Sunset Beach - 120ct - This oyster is from the lower end of Hood Canal, Washington. The
oysters are easy to shuck and yield nice meats with a delicate texture and salty flavor leaving a
sweet aftertaste. Available October through May.


      Eastern & Pacific Oysters Information             Created: Wednesday, March 02, 2005   Page 5
                                                                        Santa Monica Seafood Co.
                                                                          18531 S. Broadwick St.
                                                                     Rancho Dominguez, CA 90220
                                                                             www.smseafood.com



Totten Rock - 120ct Farm raised in Washington State. Characterized by a deep cup, firm body
and briny flavor with a sweet finish. Available October through June.

Trevenen Bay - 120ct - A tray cultured oyster grown at the gateway to Desolation Sound, BC,
Canada. Its firm meat has a sweet taste with a smooth finish. Available September through June.

Viking Bay - 120ct - A bag cultured, beach hardened oyster. Grown off the west coast of
Cuadra Island in British Columbia. This oyster has white meat with a mild, sweet flavor. Available
September through June.

Willapa Bay - 120ct - Farm raised in the clean waters of Willapa Bay in Washington State.
Deep cupped with a mild, slightly salty finish. Available September through June.




      Eastern & Pacific Oysters Information             Created: Wednesday, March 02, 2005   Page 6

				
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