Commonly known as "Malpeque" or "PEI" Oysters, East Coast Canadian Oysters can take up to 3-5 years to reach market size. Comparatively, oysters grown in warmer waters can take just 1 year. The difference for the consumer, is everything. Taste, Smell, and Texture. Canadian oysters have a crisp, clean, and briny profile. Whereas warm water oysters have more of a milky, soft texture. As any oyster connoisseur will tell you, don’t wash away the natural brine from the oyster (more on this in another section). The brine is the distinguishing factor from one oyster to another. Just like fine wines, the terroir is where and why oysters differ in tastes.

The methods oyster harvesters use to raise their oysters, the nutrients the different ocean bays and inlets have, are all reasons oysters can have different flavours and texture. The brine is a big part of that story.

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