Big Rock Oysters
Big Rock Oysters (Atlantic Oysters - Crassostrea virginica) are grown in aqua trays on the tidal flats at Crow's Pasture in Dennis Massachusetts on the south shore of Cape Cod Bay. They are named "big Rock" after the big rock on the beach near where they are grown.
The oysters average 2.5' to 2.75" and the caps look clean like they came off a sandy bottom with a bone base with a light green and light brown algae wash and some darker nearly purple spots that show up as racing stripes on a couple of caps. They are oval with a slight teardrop tendency and slightly below medium cups. The cups have a bone base with a light green wash and some green and purple stripes radiating out from the hinge. The meat fills most of the cup with a light layer of liquor.
Big Rock Oysters have a mild, medium intense, briny seashore smell. The taste starts wonderfully salty, beefy, and meaty with some mushroom and bacon notes finishing with a slight metallic touch. The meats are light creamy beige with light green gills. I am drinking Scar of the Sea California Hard Apple Cider and the reference to the sea in the cider's name seamed like a no brainer for pairing with the oyster. The tannins in the cider work nicely with the metallic notes in the oysters' finish and together the oysters and cider are very elegant. The oysters' salt brings out the cider's apple flavors and the apple flavors bring a out suggestion of pork oyster's meat flavors. This is a very non-oyster tasting oyster with meaty, salty mushroom flavors dominating and the pairing has you thinking of some kind of oyster and cider dressing but I would hate to waste either on such a venture. I love the oysters and give them 88. The pairing is at least an 85 and these would go nicely with a semi-sweet to sweet mead and a semi-sweet Sake. For beer, lagers, Kolsches, and amber ales would work nicely and I would like to try these with a Wee Heavy. 5-18-19