Isle of Mull Oysters Content
In an area where sea eagles glide over pristine lochs, Gordon Turnbull's father and his business partner, set up Isle of Mull Oysters in the early nineties.. After 20 years the business has grown steadily and now stands alone with Gordon at the helm.
It takes 3-4 years to produce the gigas oyster from seed. The oysters are started on the deep site before moving them to the beach where the flow of the inner loch, through the narrows and strong tides ensure a good clean productive growing environment. One half of the beach is hard gravel and estuarine the other shell sand and salty the oysters are moved across this environment in an effort to produce the best quality oyster.
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Name: Isle of Mull Oyster
Species: Crassostrea gigas
Location: Penmore Estate, Dervaig, Isle Of Mull.
From the wild and isolated waters of the Inner Hebrides, comes this beautiful rock oyster that has a heady combination of deep, rich brine and ozone.
Flavours, textures and characteristics noted include:
rich, umami, light fresh seaweed, meaty, creamy
An oyster with a powerful seaweed Nose and dense creamy Body and a strong sweet Finish
Meat to Shell Ratio: 8/10
A good ratio of meat with gill than body adding to the texture.
Cup depth: Medium cup, around 1-1.5 inches
Website: Facebook @IOMOysters