The Best Oyster in the World
Jul 07, 2009
This week a friend drove down a box of Johnny Flynn’s Colville Bay oysters from Prince Edward Island. I hadn’t had them in a while, and it reminded me of what I knew and had forgotten: They are, quite simply, the best oysters in the world. I mean, this was the Fourth of July, when the fireflies are great and the oysters suck. Somehow Colville Bays didn’t get the word. (Maybe Canadian oysters observe a different calendar.) They were plump, bright-flavored (their distinctive characteristic, along with their moss-green shells), and incredibly sweet. I would have pegged them for a November oyster. How can they be this good in July, when most oysters have shrunk down like a guy jumping into the frigid Northumberland Straits? I have no idea. How can you get some in the States? I have no idea. Should I be torturing you like this? I have no idea. Am I gonna do it anyway? Probably so.
Update: Had ’em again while at the PEI Shellfish Festival in September. Still the best. (As is the festival.)
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