Deep Bay Oyster Characteristics
See image licensing infoThese 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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