Pages tagged Canada
Bedeque Bay
The south-shore PEI bay that until recently supplied over 65% of the island's oysters. MSX reached it in June 2024, and oysters died in large numbers in April 2025.
Desolation Sound
The BC sound whose side arm, Pendrell Sound, hits 25°C in summer. Pacific oysters spawn there in the wild, and its seed stocks farms along the coast.
Effingham
A Barkley Sound oyster grown in trays under rafts in 200 to 700 feet of water, then moved deeper and colder before harvest so it does not spawn.
Trésor du large
A Magdalen Islands oyster grown in the open Gulf of St. Lawrence at 21 metres, from New Brunswick seed. Meaty, crunchy and a little saltier than lagoon oysters.
Imperial Eagle Channel
A west Vancouver Island oyster from Barkley Sound, finished on the beach. Narrow, very deep shells with pink, purple and orange swirls; strong salt and a short finish.
Nootka Sound
A beach oyster from the outer coast of Vancouver Island. Teardrop shells striped purple and dusty rose, white meat, black mantle, and a finish that hints at anise.
Okeover Inlet
A sheltered BC inlet near Powell River, farmed for oysters since about 1955. Some two dozen leases grow them on beaches and on lines and trays hung from floats.
Quadra Island
A cocktail-sized BC Pacific, tray-grown for about two years. White shells flecked with pink and brown; green apple and tarragon in the taste.
Tatamagouche
A big, sandy-colored, often long and narrow oyster from Nova Scotia's Northumberland shore. Sold May to early winter; uneven, and very good when it is good.
Bras d'Or
An inland sea in the middle of Cape Breton Island, where a parasite wiped out the oyster industry in 2002. Suspended cages and First Nations farms are bringing it back.
Cortes Island
A small island at the top of the Strait of Georgia, where Klahoose First Nation farms oysters on 112 hectares of tenures around Squirrel Cove.
Baynes Sound
The 40-km channel behind Denman Island that grows more of British Columbia's oysters than anywhere else, including Fanny Bay and Kusshi.
Deep Bay
A small bay on Vancouver Island that is home to both the tumbled Kusshi and Vancouver Island University's shellfish research station.
Beausoleil
A small New Brunswick oyster raised in floating trays that never touch the seabed, with a white shell, a black crescent and a hint of warm bread.
Fanny Bay
One of the first British Columbia oysters to be sold widely, tray-raised in Baynes Sound and known for a cucumber finish and fluted shells.
Lucky Lime
A New London Bay oyster named for the green algae that colors its shell, sold by the Raspberry Point team on PEI's north shore.
Malpeque
The Prince Edward Island oyster judged the world's tastiest in Paris in 1900, and the bay that gave its name to an oyster disease.
Caraquet
A small, slow-grown oyster from the cold bay of an Acadian fishing town, long a staple of Maritime fishermen and pubs.
Kusshi
A small Pacific oyster tumbled for years until its shell is smooth and round, graded to the millimeter, with a bright cucumber finish.
Raspberry Point
A north-shore PEI oyster grown in off-bottom cages, from a business with more than 30 years in oysters. More crunch and salt than a first-timer's oyster.
Colville Bay
A bottom-farmed oyster from eastern PEI, tonged from soft sand at the mouth of the Souris River, with an aqua-green shell and a salty-sweet taste.