3.) Oyster Roads – Prince Edward Island (PEI) to Cape Cod: Glidden Point oyster
There’s something magical in the waters of Maine. The same Atlantic/East Coast oyster (Crassostrea virginica) that grows from New Brunswick to the Gulf of Mexico is very different in Maine. Plump, crisp, salty, and sugary sweet and memorable every time. This is probably why there are ancient middens (mounds used as dumping grounds) along the banks of the Damariscotta River, proof that First Nations people fed on the oysters found there for thousands of years.
Before heading down on a trip in 2005, I found a grower online, Barbara Scully of the Glidden Point Oyster Farm, in Edgecomb, Maine. She scuba dives to hand-collect oysters from her oyster beds – a fantastic method – so I had some shipped up to Toronto and found that they were some of the best from that region.
The Glidden Point “obsidian” shells are hard, making them great for transportation and even better for shucking. With deep cups and tops that are often rounded, the meat is near bursting at the seams. A crisp-bite firmness gives way to buttery, salty, sweet and a light vegetal finish.
Where to find them: Experience the coast road drive from PEI to Cape Cod and you’ll find many places to enjoy these oysters, but the Passamaquoddy Loop and Pemaquid Oyster Festival are recommended, as is the Glidden Point Oyster Farm itself – grab a bag at the store and shuck away. Alternatively, there is Fore St. in Portland, Maine, and J’s on the wharf in Portland if you want someone to shuck for you.
