Carlingford Oysters Content

Our oyster farm was started by Peter Louet-Feisser on a romantic notion back in 1974 after hearing a broadcast on BBC Radio 4. Peter takes it ‘easy’ now concentrating on meeting customers and developing more innovative ways to grow oysters. The next generation are now following in the footsteps of Peter with Kian his son and Charm his daughter building on the that romantic notion from 1974. It really is a family affair now with Kian’s wife Mary involved with management of the farm and Charms partner Gary an integral part of the team also. With all this family expertise and passion the Carlingford Oysters Company has really progressed in recent years and now has the ability to purify oysters in a new state of the art purification facility. This allows the oysters to be packed directly to restaurants and customers from the shores of Carlingford Lough preserving all the flavour and freshness.

Name:  Carlingford Oyster Species:  Crassostrea gigas Location:  Carlingford Lough, Carlingford, Co Louth, Ireland Merroir:   Carlingford Lough has a huge exchange of water with each tide which provides the nutrient

Name: Carlingford Oyster

Species: Crassostrea gigas

Location: Carlingford Lough, Carlingford, Co Louth, Ireland

Merroir:  
Carlingford Lough has a huge exchange of water with each tide which provides the nutrients on which the oysters feed. In conjunction with this, freshwater flowing in from the mountain sides north and south of the Lough give the Oysters a very rich and distinctive flavour.

Flavours, textures and characteristics noted include: 
Rockpools, citrus, melon, buttered steak

An oyster with a vibrant Nose, rich meaty Body, resistant Bite and a clear tinny light Finish
 

 

Salinity: 6/10

Meat to Shell Ratio:  9/10
Flush to the lower shell  with more body mass to gill mass

Cup depth: Medium to deep cup

Website: www.carlingfordoystercompany.ie