At Sims, we strive to serve the freshest, best quality oysters from different bays and coves from PEI. We offer a wide selection week-to-week featuring oysters farmed and cultivated from all around the Island.
Raspberry Point oysters take a whopping six to seven years to reach their standard 3 1/4-inch size. Raspberry Points are consistently good—salty like a Malpeque, but always nicely rounded and substantial, and famed for their clean finish.
This rare oyster comes from Pickle Point, a point shaped like, yes, a pickle (squint hard), not far from Raspberry Point. Indeed, the same man, Scott Linklater, grows both oysters. What’s the difference between a Pickle and a Raspberry? Same yin-yang shape and greenish shell, but pickles are a little older (7 years at harvest), a little denser, and are plump and creamy-sweet.
From the northernmost reach of New London Bay between Cavendish and Cape Tyron, grown with the salty influx of Gulf of Saint Lawrence water. Lucky Limes begin to feed heavily on the green algae so rich in the water and develop a unique organic flavour and a bright green shell. Lucky Limes are plump, salty, and very clean.
From Summerside, PE. These oysters are 2.5-3” in size and have a sweet and salty finish resembling Raspberry Point oysters.
Grown in the Foxly River of Tyne Valley, PEI, by Marty O’Brien. Full flavour, very meaty, with a salty finish.