From the Jarrett Bay web site…
The farm now has a pontoon working platform, a cooler for transporting the oysters, and a new partner to help in the distribution of the oysters. PATE DAWSON Southern Foods is now distributing our oysters all over North Carolina from the mountains to the sea through Dave Forcinito and his staff at PDC. Ask for Jarrett Bay Oysters whenever you go to an oyster bar. You will be more than pleased with the taste and salinity of our oysters
Another 1000 bags and 2000 bouys have now arrived and we can expand our operation once again.
We are happy to tell you that Kolby Martin has been a big help to us in harvesting and other operations on the farm.
We added another 277,000 spat to the farm to keep our supply going. We hope to add more in the late winter or early spring.”
The dozen Jarrett Bay oysters were steamed Sunday afternoon on board our Gemini sailing catamaran stovetop using our boat-size All-Clad pot. The heavily constructed pot retains heat better than typical thin walled boat oriented pots. As a result of the better heat retention, added oysters don’t overtax the steaming process. All it takes is about a half inch of water brought to a boil before adding the oysters. (Keep mud and sand out. Be sure to brush wash the shells before cooking.) When steam exits your lid, the oysters are about done. If the shells are popped, they’re ready.
My sauce is simple: horseradish, ketchup, fresh lemon juice, and if I have some- a touch of Worchester sauce.
The story / blog of Yacht A Fun, a Gemini catamaran sailboat, traveling the ICW and east coast with insights to the extended cruising life. Super Bowl Oysters from Jarrett Bay