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Savage Harbour

Raquel

/ 1 min read

The Savage Harbour region is the smallest appellation. Located off the North Shore, the region consists of a little bay snugly ensconced from the Gulf of St Lawrence by high sand dunes and coastal marsh. There is an active wharf on the western edge of the harbour next to a narrow channel. The surrounding landscape is a mix of pine forest and wetlands with a few farms and cottages set back from the shore.

Fresh water enters the harbour through a number of creeks. The French and MacIntyres flow in from the west and MacDougals and MacEwens drain the east. The broad marram grass-covered dunes and the stunted pines give the pale landscape a somewhat otherworldly feel.
The influx of nutrient-rich fresh water from the surrounding wetlands into the saltwater bay create an ideal shellfish growing environment. Mussel farming was introduced first while the productive oyster leases were established only in the last decade. Today there are both active surface and bottom oyster leases within most of the inlet.
The isolated position of Savage Harbour, with its particular ecology, produces unique oysters. Their shells are usually a pale brown with alternating thin white stripes. This creates a golden hue, and they are known colloquially as “blonds”. The delicate meats have a distinctly briny sweet flavour.
Atlantic Shellfish has its processing plant off of Red Head Harbour in St. Peters Bay. The company packs a range of oyster brands from leases in Savage Harbour, The East Bays and Orwell Cove regions. It also sources select product from the public fishery. This dedicated team of shellfish growers have developed many innovative technologies while introducing aquaculture into the region.

atlanticshellfish.com

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