PETITE MALOU OYSTER
Our Petite Malou has plenty of body and an addictive lemon taste – zest brightness complimented by the flavour and odour of ocean freshness.
Our Petite Malou is also called the American oyster, Crassostrea virginica, is native to the western Atlantic Ocean is also commonly known as the Atlantic oyster or the eastern oyster. Petite Malou are farmed in Prince Edward Island, Nova Scotia and New Brunswick.
Oysters are bi-valve molluscs, the type that have a hinged two-part shell. The shell of the American oyster is thick and has a rough, sculptured appearance. The two valves of the oyster differ in shape. The lower valve is cupped to accommodate the body, while the upper valve is flat and acts like a lid. Together they make an air and water-tight seal. The meat is attached to both shells. Shell shape, thickness and colour are variable and depend on the environment in which they grow. The shell colour is mainly a mixture of brown, gray, green, and white shades; the inside is white and smooth to the touch. Oysters are popular for their delicate, nutty flavour and briny tang. Oysters are among the few animals that people of the world still eat alive and raw.
Like all shellfish species, oysters are filter feeders that consume nutrients that naturally exist in the water column (microscopic algae and plankton). When water conditions are favourable, oysters feed almost continuously. Growth rate is influenced by temperature and food supply.
