10 Dozen (120 live in-shell)
Fresh Pacific Oysters

$100.

French Made
Gourmet Oyster Knife

KNIFE $20.
Blue Handled
Wooden Handled – SOLD OUT

5 Dozen (60 live in-shell)
Fresh Pacific Oysters

$55.

Delivery in
Los Angeles County

DELIVERY $30.

How It Works

OUR OYSTERS

Our oysters are grown in the clean, cold waters of Fanny Bay in Baynes Sound on Vancouver Island, British Columbia. They are harvested by the legendary “Mac’s Oyster Farm” which has been cultivating in the Fanny Bay area since 1947. These are pacific oysters (Crassostrea gigas), which have been raised in trays suspended deep below the surface of some of the most pristine waters in the world. They are from government approved sources, packed in a FDA certified facility. In addition to being delicious, they are extremely healthy and nutritious. Here are some facts:

The oysters stay in the water until you place your order, then they are harvested, packaged and shipped live to your door or ready for pickup in Los Angeles County.

A serving of 3 oysters (approximately 85 grams) provides 69 calories, 8 grams protein and 2 grams fat. They are an excellent source of iron, zinc, copper, manganese and selenium.

*DETAILS

• You can order oysters months in advance or as soon as next week. Generally the more notice we have the better.

• Our scheduled customer delivery day is Thursday with pick ups being on Friday. We need a minimum one week’s notice to harvest, ship and deliver the oysters. If you need to have the oysters delivered on a different day, please contact us so we can make specific arrangements.

• You can also pickup your order at our wholesale shop in San Pedro, CA – 2212 Signal Place, 90731, about a mile south of the Port o’ Call.

• When you order, make sure to specify whether you want delivery or pickup. Prices are $100 for 10 dozen (120 oysters) pickup or $55 for 5 dozen oysters (60 oysters). Delivery within LA County is $30 extra.

• Delivery is only within LA County. When you place your order, make sure to fill out your contact and address info as well as choose the “Delivery in Los Angeles County” in the checkout if you want home delivery. You will be contacted regarding the delivery schedule for your neighborhood.

• We provide the freshest live oysters from the Pacific Northwest and we must maintain a very strict schedule. Oysters should be consumed within 7 days of delivery.

• Included with your first order is everything you need to get shucking! We include an oyster knife, an instructional DVD as well as an informational pamphlet about how to best store, and enjoy your oysters. French made, wooden handled knives are also available for purchase.

• For more information or if you would like to place you order through a sales representative, please email us info@smokeybay.com or call the office in San Pedro at 310.831.0081.

Frequently Asked Questions

How long does it take to have the oysters delivered?

You can order oysters months in advance or as soon as next week. Generally the more notice we have the better. Oysters are harvested, packed and shipped the same day and transported down the Coast from Vancouver Island in a refrigerated truck. Our scheduled customer delivery day in LA is Thursday. We need a minimum one week’s notice to harvest, ship and deliver the oysters. If you need to have the oysters delivered on a different day, please contact us so we can make specific arrangements.

How do you care for live oysters?

When properly cared for live oysters will alive for 10-12 days. Always store fresh oysters in the refrigerator between 35-40 degrees. Cover with a moist cloth or keep them in the shipping box. Never submerge them in fresh water or store in an airtight bag. The oysters will close when tapped lightly if they are healthy. Do not store on ice for an extended period of time.

How do you shuck live oysters?

To watch the definitive oyster shucking video click here.

a. Place the oyster on a cloth, cup side down, with the the hinge facing towards you.

b. While holding the oyster firmly down with your hand, press the point of the oyster knife firmly into the hinge, twisting the knife. The upper shell should pop open.

c. Cut the upper abductor muscle by sliding the knife between the shell and the meat.

d. Remove the top shell.

e. Move the knife under the meat to cut the under abductor muscle. Once opened, the oysters should be placed on ice to keep cold.

About Us

I started in the oyster business in 1995 selling equipment to oyster hatcheries up and down the West Coast, during that time I got familiar with the farms from British Columbia to Oregon. A few years later I got into oyster farming itself and seeded an oyster lease in Vanguard Bay, Nelson Island, BC.

While waiting for the oysters to grow, I developed recipes for smoked oysters, such as Deluxe Smoked, Bourbon Peppercorn and Spicy Ginger Garlic.

These I manufactured and marketed under the name Smokey Bay Smoked Oysters which were sold across North America in stores such as Dean and Deluca, Urban Fare, Meinhardts, and specialty food and gift shops from Seattle, to Dallas and New York City. We advertised in food, health and human interest magazines and sold our premium smoked oysters mail order to people who wrote in (email was still catching on). This became a success but there was not enough shucked oysters being grown in our region to really ramp it up. I loved oysters but it was a headache to brine, smoke, pack and distribute them.

Through the connections I made in the industry I helped manage sales and marketing for an oyster farm on the South Coast of BC. I relocated to the Sunshine Coast (north of Gibsons, BC) and lived beside an oyster packing plant for a couple years. It was a fun time. But it ran its course and I decided to head back to the big city, that being Vancouver, Canada. Though I wasn’t living on the oyster farm anymore, I devoted myself to selling oysters from a family farm on Vancouver Island. This was no small operation, it had been in business since the 1940s. We were shipping out oysters worldwide, and for a decade I have sold and help organized shipments of live oysters and clams from the Pacific Northwest to Europe and Asia and points in between, including weekly shipments to California.

It is this knowledge and experience that I have with oysters, which has given me the confidence to deliver them from the oyster farm on the edge of a remote coastline to your door in LA County. Thank you for your interest in our company and the oysters we sell.

Food in Canada Magazine circa 1999