Colville Bay, Souris. Delightfully crunchy texture and sweet meat confirm their excellence. Starts off medium salt, then fills your mouth with nutty, popcorlike flavors, and finishes with a lingering floral lemon zest.
Rustico, PE. Daisy bay oysters are cold water oysters fed by nutrient rich tides from the Gulf of St. Lawrence. Available almost all year around and have a superior meat quality with a wonderful salty taste and sweet finish.
In the northern most reach of New London Bay between Cavendish and Cape Tyron, With the salty influx of Gulf of Saint Lawrence water, they develop a unique organic flavour and a bright green shell. They begin to feed heavily on the green algae so rich in the water. Lucky limes are plump, salty & very clean.
This cocktail grade oyster is the newest flavor offered from the skilled oyster growers in New London Bay. Meat is plump, 2.5” – 3”. Immediate salty taste and end with a subtle, sweet finish.
Conway cups are grown on the sandy bottom of Cascumpec bay, which is the body of water that Foxly empties into. The shells of the conways are deeply cupped as well defined often with a pastel greenish hue. Full with a mild level of salinity and a sweet clean finish.
Full flavor, very meaty , with a salty finish. Grown in Tyne Valley in Foxly River by Marty O’Brien.
Raspberry Point 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, pickles are a little older (7years at harvest) a little denser, they are plump and creamy-sweet.
Gooseberry bay, Summerside 2.5-3″ in size have a sweet and salty finish, that seem to resemble rapsberry point oysters.
Grown on the beds of Malpeque and Bedeque Bays. This famous oyster has a clean, characteristically ‘east coast’ tough, outer shell, while the meat on the inside is full and firm. An easy-to- shuck oyster due to its hard outer shell, the texture is buttery smooth and the taste is the perfect blend of sweetness and saltiness.
New London Bay, These oysters are smooth, caramel, taste to body, with a deep cup.