Raw oysters on the half shell may appear to be a long way from this place.
However, this is where many oysters begin their journey to the oyster bars, tables in finer restaurants and our own tables.
On this beautiful winter day, a drive along the north shore took us past the PEI Oyster Company. The facilities, located on one side of a bridge, were deserted. On the opposite side, four men worked on
and under the ice. Burr...
At the worksite on the frozen bay, the men had cut out blocks of ice to allow access to the diver. Beneath them are the oysters which are at various stages of development. The growing time is from five to seven years to achieve market size. The process, at various stages, involves mesh bags, racks
and cages.
The frozen bay is no deterrent to these fishers.
I always admired fishers because of my knowledge of my grandfather’s work as a fisherman in Newfoundland. However, this glimpse of the oyster fishery today added another dimension to my appreciation of this work.
Right now is when I want to laugh at the people who say “I’ve worked hard to get where I am”. The bulk of us, who work in cushy offices, have no idea what HARD work actually is. I think that too when pass the fields when winter strawberries are being picked. They labor, bent over, in the cold and rain. There is working hard and then there is HARD damn work.
ReplyDeleteI so agree, Linda!
DeleteWhen I climb Oyster Dome, a favorite hike, I see oyster beds out in the water. We can get fresh oysters here, but I know little to nothing about the process. You continue to educate me. :-)
ReplyDeleteI don’t imagine it freezes there, Jan?
DeleteI just can't imagine such cold. I never realized oysters grew in such cold water. I thought they were warm water creatures. Very interesting.
ReplyDeleteOysters grow in a variety of environments, Barbara.
DeleteI just can't imagine such cold. I never realized oysters grew in such cold water. I thought they were warm water creatures. Very interesting.
ReplyDeleteI never realized that oysters take so long to reach market size!
ReplyDeleteI know. Neither did I. I saw 2-4 years in one place but the industry website for the island states 5-7.
DeleteI would not like to dive in there in winter.
ReplyDeleteUnder ice like that? No way, AC.
DeleteWow. I had no idea oysters were managed like this. Of course they are. Now naive to think they are harvested in the wild, one at a time.
ReplyDeleteI know, Joanne. I knew about the warm weather oyster harvest but not about this winter work.
Deleteno wonder they are so expensive, they should actually cost more!! i could never be comfortable working on ice like, for myself or a loved one. a very interesting post!!!
ReplyDeleteThey should cost more, Debbie.
Deleteto answer your question from today: i don't know about the old coot phrase - but they do fly. i read that they are an "unusual" flyer and it takes a long run/space for them to take off!!
DeleteLove oysters, my favourite trip on Saturdays (also Wednesday if feel so inclined) is to our local market. We love them fresh and we are only an hour from the sea so they are all very fresh. Interesting that they cut the ice in winter to collect them.
ReplyDeleteHappy weekend Diane
You live in an ideal location for seafood, Diane.
DeleteThat is quite a process.
ReplyDeleteIt surely is, William.
DeleteAmazing. I didn't realize it took that long to mature for market.
ReplyDeleteVery hard work.
That’s what the industry information says here, P.
DeleteVery informative. Please comment and follow my blog. Thanks.
ReplyDeleteI followed, Traveller.
DeleteWhoa! I had no idea it took that long to have a marketable oyster! Interesting post!!
ReplyDeleteThat seems like a very hard job. I don't think I'd be very happy working on or under ice.
ReplyDeleteMe either, Danielle.
DeleteHello... Have a great Saturday... Please comment and follow my blog. Thanks.
ReplyDeleteThat is quite the process and hard work. I wouldn't want to be going under the ice in winter.
ReplyDeleteIt is indeed, Bill!
DeleteThe things I learn here. The second and third picture .... let me confirm... yes, the second and the third are amazing... I have never seen such an activity in pictures or in any other form. Beautiful.
ReplyDeleteI love oysters. When I think of oysters I always think of Saint-Sebastian-sur-Loire (in France). That day, my cousins took me to this little restaurant near the beach. The owner (who he knew) kept bringing trays and trays full of delicious oysters... and I kept eating and eating ... To this day I am still thankful (and surprised) I did not get sick. And the second : ) best part? They were free. What a nice restaurant owner!! : )
That was an incredible gift, Catarina. I could never eat that many raw oysters. I like them cooked.
DeleteGosh that's a chilly job Marie. I didn't realise it took that long for oysters to form.. 5 to 7 years just to be swallowed in a minute.. amazing!
ReplyDeleteI know. Nothing to eating them, everything to grow.
DeleteYou have to be tough to work outdoors in those freezing temps! I used to work outdoors for about 6 years and as mild as our weather is it was still tough in the winter x
ReplyDeleteWorking outside in winter here is not easy, Jane.
DeleteEven "modern day" fishing, with all its new processes and methods, is hard work!
ReplyDeleteIt sure is, Jenny
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