Ruisseau

"The nectar around the glistening oyster is bright, light, clean and sparkles with that magic created via the meeting and mingling of the Eel Lake waters. The ample meaty morsel is intense in flavour and creamy in texture with a crisp finish and just the right amount of chew. I will go out on a limb here, and describe the flavour of the Ruisseau oyster I tasted at Eel Lake as buttery and on the sweeter side. Certainly, not a briny oyster."

brightlightcleanintensecreamy

"Macintosh Oysters: These can be found in Merigomish. They are at peak quality now. Peck says, 'They have a thickness to the meat and a very salty finish.' Ruisseau Oysters: These can be found at Eel Lake."

thick meat

"This is surprising for an East coast oyster, as they are usually smaller than their West coast counterparts, more mild and brinier. The West coast varieties, from which I am much more accustomed, are larger, very 'oysterie' in flavour (intense) and have a velvet-creamy texture when eaten raw."

mildnot brinyintensecreamy

"They are sweet tasting with a mild salinity and very clean finish."

sweetmild salinityclean finish