An Expert's Guide to Canadian Live Oysters

For over forty years, Intercity Packers Meat & Seafood® has been a trusted distribution partner for Canada’s finest oysters. Driven by four decades of direct, generational relationships with Canadian oyster farmers, our procurement team curates the most diverse and exceptional oyster portfolio. As a fully certified shellfish shucker packer, we enforce uncompromising quality control for your restaurant menu
and fresh seafood counter.

In this guide we will review the history of Oyster production, safe handling, preparation and storage instructions, as well as an overview the varieties that Intercity Packers carries.

A Shellfish-Rich History in British Columbia

The Olympia Oyster (Ostrea lurida) is the only species native to the coast of British Columbia, but were depleted in the early 1900s. As a replacement, a non-indigenous species, the Pacific oyster (Crassostrea gigas) was introduced for aquaculture purposes. Pacific oysters are large and fast-growing, and have a distinctly fluted shell. Now farm-raised oysters are Canada’s second most valuable shellfish aquaculture species, after mussels, and B.C. is the leading oyster producing province in Canada.

Live Oyster Program Highlights:

• 100% Ocean Wise recommended
• Healthy and environmentally sustainable
• Options for year-round availability
• Certified as a shellfish shucker packer
• Close relationship with oyster farmers for
• timely shipping
• Quality packaging & salted ice to lock in freshness
• Exacting standards for food handling & quality control

Best Practices For Receiving Fresh Oyster Shipments

Fresh oysters go through extensive quality control checks by Intercity Packers’ quality assurance team and our suppliers before reaching your establishment. To ensure food safety is achieved, our team of seafood experts recommends following these practices once you receive an oyster shipment.

COLLECT THE SHELLFISH HARVEST TAG

All shellfish, including oysters, have a robust tractability system in Canada. Your establishment serves shellfish to the general public, therefore your team plays a key role in the shellfish’s supply chain. You will find the shellfish harvest tags affixed to each package of shellfish in your shipment from Intercity Packers. The tags are required to identify and track the shellfish from the harvest area through to the end consumer.

• Record the date that shellfish from a new lot were first served and sort the tags by date served. When the same lot is served over multiple days or there are multiple tags with the same lot record the last day of service for that lot. Keep all shellfish tags even if they have the same lot number.
  
• Keep tags in a safe, dry place at your location for a minimum of 90 days. If there is an illness investigation, invoices must be made available as well.

DOUBLE CHECK THE FRESHNESS

When we refer to oysters that are “fresh” we’re actually referring to oysters that are alive. Every oyster should be alive when its time to prepare to serve your guests. This is paramount for food safety, so here’s how to check if the oysters are still alive upon delivery from Intercity Packers:

• Check that the oyster shells have no broken or damaged areas on the shell, and are tightly shut. If the shell isn’t closed - gently tap it and an oyster that is alive will close.
  
• Check the smell. Fresh oysters should smell like the ocean and lightly briny and not overly fishy smell.
  
• Check the weight. Oysters should feel a bit heavy because a freshly harvested oyster will still have liquor inside.

As a final check once the oyster has been shucked, you’ll want to check for liquor in the shell around the meat. The liquor is the clear liquid found inside of the oyster that serves as the primary vessel of the oyster’s unique flavour. 

Tips For Serving Fresh Oysters On Your Menu

Whether your menu offers raw or cooked oysters, having the best quality oysters is a must. Follow our seafood team’s key tips listed below on how to store, clean, shuck and serve oysters for a memorable dining experience for your guests that highlights the freshness of the oysters.

PROPERLY STORE LIVE OYSTERS

Now that you have removed any dead oysters, you’ll want to store the oyster whole so the inventory stays alive until you’re ready to serve and shuck for your guests:

• Keep them as cold as possible without freezing in the refrigerator. The optimal temp. is 2oc for storing oysters.
  
• Oysters can sit on a bed of ice the with the cup of the shell down in the ice, but replenish the ice often to prevent them from fully submerging for an extended period of time as the ice melts down.
  
• Freshwater kills the oysters, so heavily salt the ice the oysters are stored on.

SHUCK OYSTERS LIKE A PRO

Your guests eat with their eyes first, so clean the shells then it is time to shuck! Gather your tools, which includes a stiff-bristled brush, a shucking tool, kitchen towel, and protective gloves.

• Start by cleaning the oysters. Rinse the oyster under the stream of cold running water, and with the brush, scrub each shell to remove any dirt, sand and debris.
• To shuck, position the oyster cup side down on the towel on top of a stable surface.
• Locate the hinge, which is where the flat top shell and bottom cup come together. While holding the oyster firmly down, insert the shucker into the hinge. Twist the blade and apply enough pressure to open the shell.
• With the hinge released, continue moving the blade forward to release the oyster from the top shell.
• Discard the top shell. Repeat the process to loosen the meat from the bottom shell. Once released, you can flip the meat over for a better appearance, just avoid spilling oyster liquor!
• Place the oysters on a bed of crushed ice to keep them chilled and serve to your guests immediately.

Intercity Packers Live Oyster Offering

Culling is the process of sorting oysters by shape and size. If you intend to serve raw, shucked oysters, it is important to order only extra small or cocktail sized oysters. Pacific Oysters (Crassostrea gigas) in Canada have their own unique characteristics that set them apart from Atlantic Oysters (Crassostrea virginica) in terms of taste, texture, and appearance. The location of the oyster farm changes how they taste and look. Let’s dive a little deeper to check out the differences between every variety.

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ABOUT INTERCITY PACKERS

In 1972, Intercity Packers Meat & Seafood started out providing beef, pork, lamb, chicken and game products to local restaurants. We are now Canada’s leading supplier of the highest quality meat and seafood products to restaurants, healthcare and education customers across Canada. Our trained staff have years of experience in custom cutting proteins. Because we produce food for the restaurant industry, our manufacturing plants are federally inspected and fully licensed, employing the high standards for food safety and quality assurance. With continuous innovation and the latest technology in the industry we provide safety, consistency, and leading-edge new products for our customers to meet evolving market trends and consumer preferences.