While in Dublin, I had the unique opportunity to visit an oyster farm and sample oysters directly from the sea. It was an educational yet tasty experience that I will long remember.
The Carlingford Oyster Company is situated on the Carlingford Lough near the charming village of the same name, about 6o miles north of Dublin. I arrived at twilight, under pillowy pink clouds and the setting Irish sun.
The family owned operation produces enough oysters to supply many top restaurants in Ireland and the United Kingdom. Greeted by owner Kian Louet-Feisser, we were shown the intriguing process of how the farm raises the luscious bivalves.
Oyster Farm Process
In a nutshell, or oyster shell, the farm buys seeds from Normandy, France and then spends three years growing the itty bitty seeds into plump, delicious oysters. It’s quite an involved process that includes harvesting and filtering, but it’s time well spent based on the end result.
Tasting the Carlingford Oysters
For me, the best part of the visit was tasting the oysters. Kian expertly shucked several oysters for us, each one gloriously full of salty ocean water.
The oysters were fresh and firm with a clean taste. I ate the first one au naturel so that I could appreciate the pure mineral taste. I ate a few more with splashes of tabasco as suggested. The tabasco complimented the briny flavor, and all of my taste buds tingled. Kian’s wife Mary poured some Prosecco to go with the oysters. My taste buds soon became even happier.
The sun set as we slurped and sipped.
They say that the world is your oyster. On a recent Saturday in Ireland just by the Carlingford Lough, the world was in my hand. And the world tasted good.