Carlingford oysters are cultivated in the unspoiled waters of Carlingford Lough in Ireland. The oyster farm was established in 1974 by Peter Louet Feisser, who began cultivating Irish oysters here in an environment with strong natural currents. These currents play an important role in shaping the oysters and contribute to their distinctive teardrop shape, sturdy shell, and smooth, pearly white interior. The oysters feed on naturally occurring plankton and a unique mix of local minerals that flow into the water from the surrounding mountains. This results in a high meat content and a pronounced flavor profile with sweet and nutty notes. The grading 3-12 indicates the size of this selection and stands for consistent quality and texture.
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