Page 47 - CA 2019 Final(3)

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The drying and tumbling should also stop the life cy-
cle of any mud blister worms, which have made an ap-
pearance along the coast at some locations and burrow
into shells, making them fragile. Although not harmful
in other ways, the parasite can make shucking a problem.
But as Drew Smith mentioned, the Bar Harbor Blondes’
shells are sturdy and free of this concern.

In 2018, the Foggs, who have a wholesale and shipper’s
license, sold 88,000 oysters, mostly to local restaurants
and shops at $1.00 each. “People like having access to
growers,” she said as she scrolled through her phone pho-
tos. “But I can’t tell you how many restaurants I have
turned down.” Perhaps it will be fewer in the future. In
2019, they hope to sell as many as 200,000. Even so,
they do not expect to use even half of the 20 leased under-
water acres in 10 years. There is plenty of room to grow.

Where to find Bar Harbor Blondes:
Aside from Peekytoe Provisions, restaurants that serve
Bar Harbor Blondes include The Barnacle Pub, Havana,
Testas, and McKay’s in Bar Harbor; The Hichborn in
Stockton Springs; Ondine in Belfast; and Novio’s Bistro
in Bangor. For additional and current restaurants carrying
Bar Harbor Blondes or to buy directly from the farmers
go to their website barharboroyster.com.

The floats sit above the oyster cages, which lie submerged in the water
as the oysters feed on the nutrients in the water and grow. Photo courtesy
of Bar Harbor Oyster Company.

Joanna Fogg and her daughter, Iona,
stand by oyster cages, stacked by
the maintenance shed and ready to
go to work in the better weather of
2019. Photo by Nancy English.

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