On a misty morning in the late 1960’s Peter Louët Feisser sailed into Carlingford Lough on a wooden yacht, built with his own hands, accompanied by his wife Anna and two chickens. He was enchanted by the Loughs natural beauty and seduced by the allure of the Irish way of life.
Always attracted by the sea, he was inspired in 1974 to begin growing oysters. Now in his 80’s Peter can still be found early in the morning out on the oyster farm at low tide perfecting new growing techniques devised to create the ultimate Carlingford Oyster.
Oyster farming offers a unique quality of life governed by the cyclical rhythm of natures seasons and tides. The next generation are now following in the footsteps of Peter, with his son Kian and wife Mary building on that romantic notion from 1974.
What makes an oyster one of the most passionately and sought after products in the world. Well we have to thank the Romans. You may ask what did the Romans ever do for us? If only one thing they have given us a passion to culture oysters as they were the real pioneers in this area. We carry on this tradition but as each oyster can filter over 55 litres of water a day it is entirely up to nature to determine the flavour in each oyster. It takes us over three years to grow a Carlingford Oyster to market size so that’s a lot of filtering. In Carlingford Lough we have 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 our Carlingford Oysters a very rich and distinctive flavour. Next time you try one of our Carlingford Oysters look out for the sweet slightly nutty flavour followed by a slight tannic and lingering aftertaste. Then thank the Romans!
Each pack contains a dozen oysters and a shucking knife.
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