Kusshi Oyster

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Kusshi Oyster Flavor Profile Characteristics

Kusshi Oysters (Kushi oysters) are a Pacific Northwest oyster from one of the British Columbia oyster appellations by Vancouver Island, BC.  From the Japanese word for "ultimate', Kusshi oysters are grown in the rich waters of Deep Bay, BC.  They are farmed by the tray suspension method coupled with a unique tumbling process.  Oysters which are cultivated by the  suspension method are the primadonnas of oyster.  They are suspended in mesh trays in deep water their entire lives, protected from predators, mud, sand and silt.  They have beautiful shells with deep cups, but they typically are an oyster shucker’s nightmare because their shells are brittle since they never had to fight for survival.  Kusshi Oysters however have hard shells which are easy to shuck because they take the extra step of Tumbling which helps strengthen their shells.  The oyster flavor profile of suspended oysters tends to be clean, sweet & light, with meats which are tender.

Tumbling

Some oysters which are raised by the suspension method are put through an additional step where they are periodically tumbled.  This strengthens their shells and adds firmness to the meats.  It also adds a distinctive look to the shell as it becomes smoother from tumbling.  The Kusshi (Kushi) Oyster is an example of this additional process.

Chefs-Resources describes the various aquaculture methods.

Kusshi or Kushi Oysters
Location	Deep Bay, Vancouver Island, British Columbia
Species	Pacific Oyster (Crassostrea gigas)
Oyster Availability	Year around
Size	about 2"
Oyster Cultivation	Suspended Tray & Tumbled
Oyster Flavor Profile	Kusshi Oysters have deep cups with meaty flesh and a very clean, delicate flavor.
Map	See Kusshi Oyster Map

See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters. Also, check-out our list of where to buy raw oysters.