Tatamagouche
Crassostrea virginica
A briny, nutty oyster from Nova Scotia's Northumberland Strait. Farm-raised in Tatamagouche Bay, these medium-to-large oysters deliver rich, salty flavor with a crisp finish. Avoid in summer when spawning.
Flavor Profile
Finish
Clean, crisp, refreshing
Expert Notes
Tatamagouche oysters from Nova Scotia's Northumberland Strait deliver an intense briny punch with rich, nutty undertones. These wild and farm-raised oysters often feature elongated, shoehorn-shaped shells and vary in quality—at their best, they offer ivory-colored meat with excellent body and medium-to-high brine. The clean waters of the northern Nova Scotia coast impart a distinctive salty character that transitions to a crisp finish, making these highly sought-after oysters a bold choice for experienced oyster lovers. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA
- Grown in
- Tatamagouche Bay, Northumberland Strait, Nova Scotia
- Size
- Medium to Large (3-3.75 inches)
- Shell Color
- Sandy, gray-white
- Meat Color
- Ivory to cream
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: ivory-colored, watery, shoehorn-shaped
"It can also, however, be extremely choice, ivory-colored and nutty, with a lot of body and medium brine."
nuttybrinyivory-colored
"In fact, they are often long, skinny shoehorns, and the meat can be watery and tasteless."
waterytasteless
"Tat's have a rich, salty start with a crisp finish. Great on the half shell plain or with a touch of lemon."
richsaltycrisp
"A salty and rich tasting oyster from the northern coast of Nova Scotia. Similar to a Chedabucto Bay."
saltyrich
"Rich, Salty Start With A Crisp Finish"
richsaltycrisp
"The Tatamagouche oyster is one of the most well known oysters on the market today. Farmed to a nice 3 ¼ to 3 ¾ inch medium choice grade."
About the Farm
Tatamagouche oysters are harvested from Tatamagouche Bay on the northern coast of Nova Scotia, where the name means 'meeting of the waters' in the local Mi'kmaq dialect.
- Cultivation Method
- wild harvest
History & Background
Tatamagouche is a charming fishing village on the Northumberland Straits. The oyster has gained popularity, no doubt aided by its lively and memorable name.
The name 'Tatamagouche' comes from the Mi'kmaq word meaning 'meeting of the waters,' referring to where the French and Waugh rivers meet to form Tatamagouche Bay.
Did You Know?
- Often nicknamed 'Tat's' in the oyster industry
- The oyster name is considered one of the most fun to say among oyster enthusiasts
- Wild oysters often have long, skinny shoehorn-shaped shells
Sources & References
This information was compiled from 7 sources.
- Tatamagouche - The Oyster Guide — oysterguide.com
- Oysters - Cape Cod Shellfish — capecodshell.com
- Tatamagouche - Oysterater — oysterater.com
- Tatamagouche Oyster — chefs-resources.com
- Oyster Descriptions - Fortune Fish & Gourmet — fortunefishco.net
- Oysters, Tatamagouche - Santa Monica Seafood — santamonicaseafood.com
- Superior Foods Oysters — superiorfoods.co
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Learn More
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