André Mallet schools Paul Boehmer (Bohmer) and Adam Colquohoun (Oyster Boy) in the art of oyster farming.
Marine Biologist and Oyster Farmer André Mallet’s highly sought-after La St. Simon and La Mallet oysters can now be found all over North America, but it wasn’t always that way.
We speak with André about his family’s history in oysters and how they got to where they are today, running one of the most bleeding-edge oyster facilities in the world in Shippagan, New Brunswick.
Mallet oysters are available through Toronto’s Oyster Boy.
For more of our reports on Mallet Oysters check out our interview with André’s son, Martin here.
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Edinburgh-born/Toronto-based Sommelier, consultant, writer, judge, and educator Jamie Drummond is the Director of Programs/Editor of Good Food Revolution… And he has a full mini-documentary about Mallet oysters in the hopper.
André Mallet, Canadian Oysters, Jamie Drummond, L’Etang Ruisseau, New Brunswick, Oyster Boy, Shippagan
Martin, I liked your tv talk. You must be the (great?) grandson of Will Mallet, our ‘Fisheries Warden’ in Shippagan, when I worked there summers of 1944 and ’45. Is Elphege your mother?
What are the ‘Chinese Hats’ that you use to have the oyster spat settle on?
I, like you, began in this kind of work as a Biology student, me at the Univ. of Toronto. But I did not continue to the Ph.D. but instead became a neuroscientist, was Prof. at UWO, Univ. Western Ontario, London, ON. Msr. Donat Gauthier translated a little report into French that I wrote about my work with an older [then new] method of doing oyster culture which, significantly, was supported by the Fed. Fisheries Research Board.
It appeared in “Lameque Disparition en mer. Societe historique Nicolas-Denys” a quarterly edited by Msr Gauthier
“Des huitres et des amis a Shippagan 1944-45” vol. 37, no. 1. Jan-april 2008 p. 101-104?
It is great how we all build on the work of our predessesssors. I would love to hear from you!! I am brooks@uwo.ca, still emeritus