Deep Bay Oyster Characteristics

Deep Bay OystersSee image licensing info

These oysters are cultivated in (you guessed it) Deep Bay on the east side of Vancouver Island in British Columbia. They are tray cultivated and then finished on the beach to harden their shells. This process (bag to beach) results in deep shells with full, tender meats, consistenly shaped shells with a medium hardness making them relatively easy to shuck with shattering the shell.

Deep Bay Oyster
Location Deep Bay, east Vancouver Island, British Columbia
Species Pacific Oyster (Crassostrea gigas)
Oyster Availability September – July
Size up to 3″
Oyster Cultivation Bag to Beach
Salinity 3.3%  (3.5% is full ocean salinity)
Oyster Flavor Profile Deep Bay Oysters are plump & sweet with a mild brininess, a light watermelon finish and clean aftertaste.
Map See Deep Bay 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.


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