Baynes Sound
Over half of British Columbia's Pacific oyster harvest comes from Baynes Sound — cold, current-swept, and reliable. The engine of BC's shellfish industry rather than its luxury showcase.
Deep Bay
A sheltered bay within the Baynes Sound growing region on eastern Vancouver Island — cold, clean, and producing the understated cold-water Pacific character of the BC mainland side of the strait.
BeauSoleil
BeauSoleil means 'beautiful sun.' Farmed in the coldest northernmost growing water in the world, four-year-old Eastern oysters in shells so uniform they look stamped from a mold.
Fanny Bay
The most distributed BC Pacific in North America. Baynes Sound, between Vancouver Island and Denman Island — the single most productive oyster-growing water in Canada. The benchmark. What everything else is measured against.
Lucky Lime
Farmed in Okeover Inlet, a cold fiord on BC's Sunshine Coast. The citrus-lift finish is real — not lime literally, but a freshness and mineral brightness that makes this the most distinctive of the BC boutique Pacifics.
Malpeque
The most internationally recognized Eastern oyster appellation in existence. Served at state dinners, listed on menus across Europe and Asia, used as the global reference point for Canadian shellfish.
Caraquet
The finest Eastern from Atlantic Canada outside PEI — cold Chaleur Bay water, high brine, and a clean mineral finish that outperforms its modest profile.
Kusshi
The most heavily tumbled Pacific on the market — near-spherical, exceptionally plump, and a practical demonstration of how mechanical intervention shapes oyster flavor and texture.
Raspberry Point
PEI's most visually distinctive Eastern — a deeply ridged, plump oyster from the Gulf of St. Lawrence where the brine and sweetness arrive in proportion rather than in sequence.
Colville Bay
Prince Edward Island at its most expressive — colder and saltier than Malpeque, with the firm flesh and clean mineral finish that places it among the finest Eastern Canadians.