East Coast Oysters
Top Cultured Cocktail NB
Beausoleils are farmed in floating trays in Miramichi Bay, New Brunswick, which is about as far north as you can push a virginica oyster (only Caraquet is farther). Suspended just below the surface, gently jostled by the waves, they never touch the sea floor.
"Fancy Gourmet" Small Choice, from Familie Dugas, NB
Our Caraquet oysters — classified as "small choice" — are harvested from Chaleur Bay, which is located on the Acadian Peninsula of New Brunswick, Canada.
Raised in floating tray near the prettiest town in PEI by the Raspberry Point Oyster Company. Irish Points tend to be shrimp with thin, enchantingly green shells.
Small Choice, Ellerslie PEI
Leslie Hardy and his sons take pride in the quality and delicious taste of the seafood that the fresh clean waters of P.E.I. have to offer. Once you have tasted it they are sure you will agree. Their motto is: For the Love of Oysters, and they love farming oysters! Their fully functional aquaculture operation was established in 1980. Characteristics of this famous oyster include a clean, "east coast" tough, outer shell, and full firm meat on the inside. A Malpeque oyster is easy to shuck due to its hard outer shell, the texture is smooth and the taste is the perfect blend of sweetness and saltiness. PEI oysters typically have a distinct saltier taste than their other North American counterparts. Perfect for summer-time half shell grilling.
Medium Choice Grade, New London Bay PEI
In the northern most reach of New London Bay, a naturally existing string of sand dunes protect the delicate ecosystem of the bay. With the salty influx of the Gulf of St. Lawrence, Lucky Limes (3 to 3½ inches) develop a unique salty flavour and a superior shaped shell. Influenced by the algae abundant waters, these distinguished oysters offer a subtle taste variation in their half shell.
Small Choice Grade, New London Bay PEI
Harvested from one of the most northern stocks of oysters in North America, these oysters take about 6 years to reach market size. This cold water growing area produces this beautiful 3 to 3½ inch oyster. They have a wonderful salty taste, clean flavour with a delightful sweet finish.
Cocktail Grade, Shippagan NB
The La Saint Simon Oyster from Shippagan, New Brunswick is one-of-a-kind oyster because it has an amazingly dynamic flavor -- wonderful briny start, then transforms on the palate into sweet, buttery goodness down the throat. Describing it in words does not do it justice.
Cocktail Grade, New London Bay PE
Handled extensively in their early stage of growth and harvested at a young age, this oyster presents itself beautifully on the half shell for the delicate oyster slurper. Shiny Seas take approximately 4 years to reach their market size of 2½ to 3 inches. Their cups are full with plump meat that has an immediate salty taste and ends with a subtle sweet finish.
West Coast Oysters
Beach Grown, BC
Fanny Bay Oysters. Baynes Sound, British Columbia, Canada. This Canadian grown Pacific oyster originates out of the rich and productive waters of Baynes Sound located on the southern third of Vancouver Island. Fanny Bay Oysters are beach cultured and harvested at a perfect half-shell size.
Extra Small Grade, BC
Tray Grown, Tumbled, BC
Grown in British Columbia, Kusshi Oysters are perfect for novice and experienced oyster aficionados. Japanese for “ultimate,” Kusshi Oysters are just that with their small, gemlike shells. Their smooth shells are a result of constant tumbling. These are the petite version of Stellar Bay Oysters.
Tray Grown Extra Small, BC
Extra Small Grade, Beach Grown, Read Island BC
From the pristine, glacier-fed waters off Read Island, shellfish from Sawmill Bay are fresh, flavoursome and exquisitely enjoyable.
Tumbled Tray Grown, BC
These plump little oysters are grown on the Sunshine Coast in the Desolation Sound!
Mytilus Variety, Cortes Island BC
Saltspring Island Mussels are raised in the Salish Sea, which is unique in its abundance of nutrients. During peak times, this region explodes with phytoplankton and zoo-plankton, yielding a naturally occurring feed for the mussels. This feed gives the mussels their distinctly sweet taste and plump meat fill.
BC, Ocean Purged