Brooklyn Creek Oyster Flavor Profile and Characteristics
See image licensing infoBrooklyn Creek Oysters are a Pacific Northwest oyster from one of the British Columbia oyster appellations off the shores of eastern Vancouver Island, Canada. The creek flows through the forest of Mack Laing Park and empties into an extensive salt marsh on Comax Bay.
Brooklyn Creeks are an Intertidal Beach Cultured Oyster. Beach cultured oysters are raised on tidal beaches with sandy or rocky bottoms. They are accustomed to fighting the tides, clamping tightly shut during low tides to preserve their “liquor” and to protect themselves against predators.
Because of this “tough” life, beach raised oysters tend to be hearty. They usually have hard, sturdy shells which shuckers like to work with. However, in the case of Brooklyn Creek oysters, the shells are a bit brittle. They also have deep cups and multi-colored, highly fluted shells.
| Brooklyn Creek Oyster | |
|---|---|
| Location | Comox, Baynes Sound, British Columbia, Canada |
| Species | Pacific Oyster (Crassostrea gigas) |
| Oyster Availability | September – July |
| Size | up to 4″ |
| Oyster Cultivation | Beach Cultivated oyster |
| Oyster Flavor Profile | Brooklyn Creek Oysters have creamy, plump full meats with a medium brininess, a hint of metal, and a cucumber finish. |
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.
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