Malaspina Oyster Flavor Profile Characteristics
Malaspina Oysters are a Pacific Northwest oyster from the gravel shores of Malispina Inlet in one of the British Columbia oyster appellations in Canada. This region is remote and pristine, with a virtually non-existent road system. They were formerly an Intertidal Beach Cultured oyster, but in recent years they have changed their cultivation method to being Suspension Tray raised. This cultivation change results in oysters with a prettier shell which is also more brittle. The meats are more tender, but the shell life is reduced because the oysters are not used to fighting the tides and having to clamp shut for hours at a time every day as the tides ebb and flow. Malaspina oysters have plump, creamy white meats with a mild, sweet flavor, medium brininess and a watermelon accent.
The bottom image is a Malaspina from January 2010 and it is clearly a beach cultured oyster. But the top image is a Malaspina from August 2014 and it appears to be a suspension tray or rack & bag cultivated oyster, and is clearly not a beach cultivated oyster. I’ll follow-up and see if I they have changed their cultivation method.
|Location||Sunshine Coast, Vancouver Island, British Columbia|
|Species||Pacific Oyster (Crassostrea gigas)|
|Oyster Availability||September – July|
|Size||up to 3″|
|Oyster Cultivation||Formerly Intertidal beach cultivation;
currently Suspension-tray cultivated
|Oyster Flavor Profile||Malaspina Oysters have plump, creamy white meats with a mild, sweet flavor, medium brininess and a watermelon accent.|
|Brininess||3.3% – 3.5% salinity|
|Map||See Malaspina Oyster Map|