Glidden Points vs. ( a newcomer looking to bring it! )

    I buy a lot of oysters from a lot of different oyster farms. Every once in a while someone wants to challenge the king ( or in this case the queen ). This morning after listening to an excited oyster farmer extol the number of reasons his or her oysters were just as good if not better than the famed Glidden Points, I decided to take a look see...

    This was a little bit like the Manny Pacquiao - Floyd Mayweather fight. It didn't last long - and the winner was clear.
   As I slurped the Glidden it reminded me of that jovial moment as a kid when your mom took you to the beach for the first time. You run down the sand, splash through the waves, and dive into the first decent wave. Coming up for air, you realize you are  frigid and you've swallowed a bit of icy ocean water. Never the less, it's  glorious and the ocean water tasted like it was heaven sent. That's what I tasted this morning. The Glidden Point transported me back to a childhood memory of awesomeness.

   The challenger oyster was indeed a very good oyster and has come a long way through the years. I could eat them every day and be a happy camper.
     I often hear Glidden's glory spoke aloud from oyster connoisseurs. As a true American, I can grow skeptical when things are put too high on a pedistal. But damn.... Gliddens are one kick ass oyster.

A Big Fatty

   Oyster season is upon us. Those months with the letter "R" somewhere in the name.  For me, I like to eat oysters year round, however there is some truth to this saying. Pictured above is a big ol' fatty Whaleback from the Damariscotta river. It's nearly twice the size as it was two months ago and the meats fill the shell. 

  In the fall , oysters start packing on fat for the long winter just like bears do. The flavor profile changes along with the seasons as well. Just like kobe beef, more fat = more flavor.