For shucked and frozen oysters, Click Here.
BEACH GROWN OYSTERS
Grown on beaches in the famous Baynes Sound Oyster Growing Region (Areas 13 and 14), Vancouver Island, B.C. these oyster brands are West Coast classics. Each with their own distinct flavor and appearance:
Mac’s Brand from Fanny Bay
A standard at most oyster bars, smooth flavor, slight salt, reliable full meats. Shell is green/grey with some barnacles. Petits have a very good meat to shell ratio.
Buckley Bay Oysters
Specialty beach oyster, melon taste, salt spray finish. Shell is a grey/purple some barnacles.
Ships Point Oysters
Specialty beach oyster, known for their small stomachs, these oysters have less green feed in their bellies. Ships Points are creamy and subtly sweet with a briny finish. Shells are a purple/grey-green some barnacles.
TRAY GROWN OYSTERS
These brands are grown in trays suspended off the ocean floor on rafts or long-lines. The characteristics of a tray product are a deep-cup, clean barnacle free shell and weaker abductor muscle for easy shucking.
Metcalfe Bay Oysters
Tray grown suspended from rafts in a nutrient rich up-swelling off Denman Island, Baynes Sound, B.C.. Meat is plump and creamy; flavor is sweet with a smoky finish. Shells are deep cup, clean with frill, purple/grey and ivory.
Pearl Bay Oysters
Tray grown suspended from long lines in the deep cold waters off Sykes Island in Jervis Inlet. This is the pioneer brand of tray culture in Canada. Pearl Bays have a delicate meat and shell. Flavor is cucumber, crisp brine, with sweet finish. Shell colour – purple, gold, ivory.
Sinku Oysters
Tray grown suspended from long lines in the deep cold waters off Sykes Island in Jervis Inlet. “Sinku” (which means clear running water in Coast Salish, a native language of our coast) oysters are a connoisseurs delight. Grown at a depth of 15 feet or more these oysters feed off zooplankton rather than the phytoplankton nutrient found closer to the surface. The result is a very crisp melon taste, salty with a very clean finish – delicate meat covered in clear cold liquor.
Summer Ice Oysters
Cultured in the same manner as the Sinku except at a much deeper depth – 60 feet or more. In May we drop the trays to a depth that has the same water temperature as winter. This prevents the oysters from spawning and maintains meat quality at its winter prime during the month without ‘R’s. The Summer Ice Oyster has excellent brand recognition across North America as the specialty summer oyster of choice. Available only from late May through late September.
BEACH HARDENED TRAY OYSTERS
Phantom Creek
A name brand given to tray cultured oysters that are beach hardened. Phantom Creek oysters are grown on Reid and Cortes Islands 100 km up the coast from Baynes Sound, B.C.. Three to six months prior to harvest the oysters are removed from trays and placed on the beach where exposure to air, waves, and predators, harden the shell. The result is an oyster with the signature deep cup of tray culture, with the tough shell and shelf life of a beach oyster. Shell is purple-grey/green, clean appearance, few if any barnacles.
Smokey Bay Rugged Standard Beach Oysters
Grown at various beach locations in Discovery Passage, Sutil Channel Islands, Baynes Sound and the West Coast of Vancouver Island, B.C.. This entire product line meets the standards set by name brand product. The appearance tends to more rugged with greater variability in shape. The meat quality is very good and at times excellent. Meat is plump and firm, mild to medium salty.
In conjunction with our producers, we have assembled a true connoisseurs list of the finest North West oysters available. Below you can find a detailed description of each variety we offer… Minimum order of 100 dozen required.
KUMAMOTO OYSTERS – (Crassostrea sikamea)
Packed in 5 dozen or 10 dozen Cases – ~ 2”-3” in length
This small, deeply cupped oyster is named for its bay where they originated on the Japanese island Kyushu, although they are grown in Humboldt Bay, in northern California. Even though they require several years to grow to size, their salty, sweet flavor makes up for what they lack in size. True Kumamotos are somewhat rare in the every day oyster bar due to their popularity and difficulty to grow, but they are very well worth the efforts. Their size and great flavor make them a favorite for beginning oyster eaters.
SUNSET BEACH OYSTERS – (Crassostrea gigas)
Packed in 5 and 10 dz. Units. 4” in length
This oyster gives you that little extra for your buck. It is beach raised in South Hood Canal. Very popular for those who want to grill or those who want a full meal deal. The oyster is nice and briny in taste and a firm texture to go along with it.
TOTEM POINT OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases 4-41/2 “ in length
This oyster is the larger version of the Whitney Point oyster. Grown in Quilcene Bay Washington this oyster is popular with those that like them a little bit larger. Meat fullness is good and the shell strength is excellent.
DEER CREEK OYSTERS – (Crassostrea gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
A perfectly sized oyster for those just beginning to discover one of nature’s best kept secrets. This 2.5-3 inch extra small oyster, is just the right sized to taste and yet full of a fresh, briny and crisp flavor to leave one desiring more. This little oyster is grown on the cobble beaches of the Puget Sound in the heart of oyster country. Harvested at approximately two years of age, it has a round and deep cup and is flush with meat. The intertidal culture process leaves this young oyster with a good hardened shell which is perfect for shucking.
EMERALD COVE OYSTERS – (Crassostrea gigas)
Packed in 5 and 10 dz. Units – 3”in length
Grown in the rich waters off Denman Island in British Columbia, Canada, this oyster is for those who like a full bite of oyster. After harvest, these oysters are brought to Penn Cove where they are suspended in certified wet storage until sold. This fast growing oyster has a clean, mild fresh flavor,
EVENING COVE OYSTER-(Crassostrea gigas)
Packed in 5 dozen or 10 dozen Cases- 3-31/2 inch length.
Named after Evening Cove on the East end of Vancouver Island, British Columbia, Canada. These oysters are beach cultured in the intertidal zone. The appearance of the fluted shell of this oyster makes for a beautiful presentation and the oyster inside tastes great; having a clean, smooth flavor and leaving a fresh,briny finish.
FANNY BAY OYSTERS – (Crassostrea gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
This Canadian grown pacific oyster originates out of the rich and productive waters of Baynes Sound located on the southern third of Vancouver Island. Beach cultured and harvested at a perfect half-shell size, these oysters are then brought to our wet storage to keep fresh until shipped to our customers.
GOLD CREEK OYSTERS – (Crassostrea gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
This delicious and classic looking Pacific oyster is seeded and grown on the rocky beaches of the southern end of the Puget Sound of Washington State. The area is famous for the rich history of oyster farming dating back to the gold rush days and still provides plenty of nutrients enabling this oyster to grow quickly and develop a full, firm meat, and the intertidal habitat provides for a beach hardened shell excellent for shucking. The nice, full cupped shell is 3-4 inches in length and the briny, crisp oyster meat makes this oyster a Puget sound favorite.
GOLDEN MANTLE OYSTERS – (Crassostrea gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3 ” in length
Our Golden Mantle Oysters are tray raised in the pristine northern waters of British Columbia’s Sunshine Coast, just north of the Powell River. The shell is deeply cupped due to being tray raised, and the meat is full and has a noticeably sweet, melon like finish.
HUNTER POINT OYSTERS – (Crassostrea gigas)
Packed in 5 dozen and 10 dozen Cases – ~ 4”-5” in length
This beach grown Pacific oyster is cultured in one of the inlets of the Southern Puget Sound in the clean watershed of the Olympic Mountain Range. This oyster is grown for the half shell oyster lover for about 3 years before harvest. This time allows for the meat to grow full in the shell and creates a shell perfect for shucking or roasting. The meats are full and have a firm texture and fresh from the sea flavor.
MIRADA OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – 3” in length
This popular oyster is one that is beach grown in the Southern end of Hood Canal. The waters that is grows in results in a medium briny and medium sweet flavor. A hardy shell makes for an easy shucking oyster. These oysters are available year round.
MALISPINA OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – ~3” in length
This hardy oyster is beach grown on the gravel shores Malispina Inlet of Vancouver Island, Canada. The results of the rich waters there are a plump, dark mantled oyster with a semi-sweet finish. After harvest, these oysters are brought to Penn Cove where they are suspended in certified wet storage until sold.
MIYAGI OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
This oyster is beached farmed raised at the foot of the Olympic Mountain range along the shores of Washington State’s southern Puget Sound. These oysters are visually a classic Pacific oyster, as they have heavy fluted shells, making them prime for shucking, and the meats are quite nice; full and crisp, but not too salty.
OTTER COVE OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases- 3- 3 1/2” in length
Originating from the beaches of northern Hood Canal, these oysters are transferred to a rack and bag system in Discovery Bay where they continue to grow to maturity. Being grown suspended off the bottom ensures these oysters to be very visually clean and consistent. The sweet briny flavor makes slurping these oysters a treat.
PEBBLE BEACH OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
Beach raised on Pebble Beach in the southern end of the Hood Canal in the shadow of the Olympic Mountains. This bag raised oyster is grown in food rich, fast moving waters and is harvested after only about two years time. Beach hardened, it has a nice fluted, easy to shuck shell, and the full briny meat is great to eat and leaves you with a pleasantly sweet finish.
PENN COVE SELECT OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
Originating where the Samish River meets the northern Puget Sound, these beach raised oysters are intensively cultured to an extra small half-shell size before being taken to Whidbey Island’s scenic Penn Cove in Washington State. The oysters are suspended from the surface in bags where they can feed and purge themselves of any grains of sand. They are seasoned in Penn Cove until harvested for each order. The meats are firm with a crisp, briny flavor leaving a fresh aftertaste. Simply Oysterific!
QUILCENE OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
Coming from one of Washington’s oldest and most prolific oyster growing areas, in the northwestern end of Hood Canal in the Puget Sound, these beach cultured oysters are farmed to a small half-shell size before being taken to Whidbey Island’s scenic Penn Cove in Washington State. Our Quilcenes are wet stored in Penn Cove until sold. The easy to shuck Quilcene oyster yields nice meats with a delicate texture and a salty flavor leaving a sweet aftertaste.
ZEN & SATORI
Zen and Satori oysters are tumbled to give them a really nice deep cup and we sink them deep in the ocean during the summer months to eliminate the spawning. The oysters are very small and are meant to be eaten raw. Chefs like them because they are full of meat, easy to shuck open and the meat is mild and crisp with a hint of a melon finish. The shells have very little frill to worry about which makes for a nicer presentation. We grow these oysters in the oyster capital of Canada, in the Baynes sound region.
MALPEQUES – (Prince Edward Island)
Malpeques have taken the world by storm in the past twenty years, and now rival Bluepoints as most common restaurant oyster, partly because they are affordable. As such, they have been great ambassadors, convincing many a diner that oysters were more exciting than she’d realized. They are good transitional oysters, but still light-bodied and clean on the finish. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness, they make great accompaniments to a pint of lager. Available Spring, Summer and Fall
SOUTH LAKE – (Prince Edward Island)
White shell with green-lined rim, medium size, good cup, and very salty. A nice oyster, especially in August! Available Spring, Summer and Fall
REACH ISLAND OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
Beach raised in the southern end of the Hood Canal. Raised in the fresh and clean waters in the shadow of the Olympic Range, this oyster is beach hardened prior to being brought to the cool waters of Penn Cove. It has a fresh briny taster with a sweet and pleasing finish. Enjoy!
SISTER POINT OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – ~ 3” in length
This oyster is from the lower end of Hood Canal, Washington. As thumbnail sized seed, these oysters are placed in plastic mesh bags, which are then staked directly onto the beach. They are tended regularly allowing for water to flow freely and feed the oysters for about a year and a half until they reach the perfect size. They have a nice deep cup with a firm, meaty body and briny flavor with a sweet finish.
SNOW CREEK OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases – ~3” in length
Coming from Discovery Bay on the northern end of Washington’s Olympic Kitsap peninsula, these oysters are raised in trays suspended from long-lines until they reach a perfect half-shell size. Farmed in cold, clear waters which open wide to the Straits of Juan de Fuca. These fast growing oysters have lovely fluted shells which yield nice firm meats with a crisp and mildly salty flavor leaving quite a sweet aftertaste.
SUNHOLLOW OYSTER- (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases. 21/2-3” in length
What a nice oyster for its price. A small version of our Sunset Beach Oyster. Beach raised in South Hood Canal. This oyster is consistently your typical beach grown oyster. Nice clean and medium salty taste.
WILDCAT COVE OYSTERS – (Crassostreas gigas)
Packed in 5 dozen or 10 dozen Cases- 3” in length
This Pacific oyster is grown in Southern Puget Sound near wildcat cove. As a triploid oyster it does not go through a spawn cycle therefore its meat is always crisp and pure. An excellent oyster for the summer months.. Beach grown to a perfect shucking size. This oysters firm meat has a slightly briny taste.
BAKER OYSTERS – (Crassostreas gigas)
- Available September; July
Packed in 5 dozen Cases ~4 ½” in length
Beach grown on the wild northern beaches of Samish Bay, Washington, at the doorway to Mt. Baker, this oyster has the same characteristics of our popular half-shell sized Penn Cove Select Oysters. With a tough shell, the meat on the inside is full and firm. An easy to shuck oyster due to its hard outer shell, the taste has the perfect briny flavor that fresh oysters are known for.
RAINIER OYSTERS – (Crassostreas gigas)
- Available September > July
Packed in 5 dozen Cases ~6” in length
This large oyster is beach grown on the Puget Sounds south most beaches in view of majestic Mt. Rainier. This oyster has the same flavor characteristics of our popular half-shell sized Gold Creek Oysters. Perfect for baking or grilling, or putting in a stew, the meat is full and firm. The briny, sea fresh taste, is sure to be enjoyed by all.
KUSSHI OYSTERS – (Crassostrea gigas)
Packed in 5 dozen or 10 dozen Cases – 1 ½” in length
A petite version of our Stellar Bay oyster. Tray raised to a consistent size. Grown in British Columbia, Canada. The taste is mildly sweet. A perfect oyster for a beginner oyster eater or an oyster lover.
CHEF CREEK OYSTERS – (Crassostrea gigas)
Packed in 5 dozen or 10 dozen Cases – 3” in length
This oyster is raised near Chef Creek of Baynes Sound, British Columbia, Canada. It is tray grown to a perfect size for half shell eating, approximately 3 inches. After harvest, these oysters are brought to Penn Cove where they are suspended in certified wet storage until sold. This oysters taste has a nice medium briny, yet sweet flavor.Back to Top
