The founders of Fat Dog (and their families) have two primary objectives. First we are a bit obsessed with figuring out how to consistently grow the perfect oyster on our farm in New Hampshire’s spectacular Great Bay. Second, we consider ourselves to be stewards of the bay and want to grow our oysters in a way that protects and even improves the quality of the waters we farm. Perhaps the greatest part of oyster farming, though, is that we can pursue these goals while spending our days on the water —a pretty great way to make a living.
We look forward to bringing our first crop of Fat Dog Oysters to market in the summer of 2013. Preliminary taste tests (our shucking knife is always at the ready) have concluded that they are delicious-bursting with the salty flavors of Great Bay with a clean, mild finish that can be produced only by the coldest of waters.