Oysters have been harvested from the sheltered bays and inlets of the BC coast for thousands of years, with middens of discarded shells marking Indigenous village sites from Vancouver Island to the mainland. Today the farms of Fanny Bay, Kusshi, and the Sunshine Coast ship these plump Pacific oysters to raw bars around the world, but nothing beats shucking them yourself at home.
What makes them great is the taste of the ocean itself — clean, briny, and sweet, with a mineral finish that varies from bay to bay like fine wine. A simple mignonette of shallot, vinegar, and pepper is all they need; it sharpens the brine without ever covering up the oyster’s delicate flavour. Serve ice-cold with a cold BC white wine and you have the perfect coastal appetizer.
