Selection of fresh maritime oysters
Chef's Oyster of the Day
A family-owned business that has been producing and marketing eastern oysters (Crassostrea virginica) for over 30 years. The company is based in Shippagan, a town located on the northeast coast of New Brunswick. Their main products are two brands of oysters: “La St-Simon” and “La Mallet”. They are unique oysters because of their amazingly balanced flavor. Tastes of salt at first followed by a sweet and creamy finish.
Pictou County, Nova Scotia
Just beyond New Glasgow, headed towards Cape Breton, lies Merigomish. Known for their pearly white shells, Merigomish oysters are high in fat and yield shells that are full to the brim with plump, luscious flesh and medium-bodied salinity.
Cumberland County, NS
Bag Enterprises Limited, founded in 1974, is owned by the Purdy family who began growing oysters in Malagash, Nova Scotia in 1899. The Purdy family believes in the sustainable production of oysters and quahogs using traditional and modern methods that protect the ecology of the area to provide a safe and delicious product. Tasted of mild fishiness and medium saltiness.
Cascumpec Bay, PEI
A boutique-style, family-run business located on Prince Edward Island committed to growing and packing oysters of the finest quality in a safe and sustainable manner. These cultered oysters go through the tumbling process every year to encourage deep, round growth and a strong shell. Combine this with a great meat-yield and flavor to match, the oysters prove popular among shuckres and consumers alike. Being held in deeper waters attributes to their clean earthy finish.
New London Bay, PEI
Grown in cages that roll with the currents, these cocktail size oysters are a perfect beginner oyster. They are handled often in their early stages of growth and harvested by Linkletter and Power after just 4 years.
New London Bay, PEI
Influenced by algae abundant waters these plump and textured oysters come in thick, bright green shells which are always unmistakably choice in shape. Linkletter and Power harvest from New London Bay, PEI
These cocktail oysters are basically a smaller version of the Daisy Bays. Bottom grown in colder waters with tidal movements from the Gulf of St. Lawrence, Linkletter and Power harvest these from around Rustico, PEI
Mounted in floating bags just below the surface and finished in deep water free of ice for the winter months generating salty yet sweet notes with a hint of hazelnut to finish. Maison Beausoleil has been cultivating oysters for 15 years out of Neguac, NB
Big Island, Pictou County, Nova Scotia
Grown in suspension units, Shandaph oysters, from big island on the Northumberland Strait, are cultured from seed. Shandaph oysters take three to five years to mature, and when they’re ready to be eaten, they contain velvety soft meat sheathed in a cloak of creamy white fat.