Deep Bay

Source: Chef’s Resource

These oysters are cultivated in Deep Bay on the east side of Vancouver Island in British Columbia. They are tray cultivated and then finished on the beach to harden their shells. This process (bag to beach) results in deep shells with full, tender meats, consistenly shaped shells with a medium hardness making them relatively easy to shuck with shattering the shell.

Type: Crassostrea gigas
Harvest Location: Deep Bay, East Vancouver Island, British Columbia
Flavor Profile: 60 count
Size: up to 3″
Pack Size: 60 count

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