An Expert's Guide to Canadian Live Oysters

Intercity Packers has been one of the most reliable suppliers of fresh oyster across Canada for over 40 years. We consistently have the most variety of oysters to offer among all the suppliers in the lower mainland of British Columbia. As a Shucker-Packer Certified dealer, we employ the highest standards of quality and consistency using leading-edge technology to meet evolving market trends and consumer preferences.

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.

OYSTER NAME	SIZE		LATIN NAME	CULTIVATION METHOD	HARVEST AREA	OYSTER PROFILE
Beach	Small	3 - 4 inches	Crassostrea gigas	Intertidal beach cultured	Various spots on B.C. coast	Hard shell with smooth edges and reliable for being full of meat with a clean ocean salty flavour.
	Medium	4 - 5 inches
	Large	5+ inches
	Extra Large	6+ inches
Chef Creek	Extra Small	2.5 - 3 inches	Crassostrea gigas	Tray cultured	Baynes Bay, B.C.	Distinct shallow cup, dark mantle and a creamy, and sweet ivory meat with high brininess.
Chef Creek Beach	Extra Small	2 - 3.5 inches	Crassostrea gigas	Intertidal beach cultured	Various spots on B.C. coast	Distinct shallow cup, dark mantle and a creamy, and sweet ivory meat with high brininess.
Fanny Bay	Extra-Small	2.5 - 3 inches	Crassostrea gigas	Tray cultured & beach hardened	Baynes Bay, B.C.	Known for their "full-slurp" effect, this oyster has a full body and mineral flavours of the Baynes Sound. Tough shell and firmer meat from being tossed around on the rocky beaches.
	Small	3 - 4 inches
	Medium	4 - 5 inches
Gwi Gwi	Extra Small	2.5 - 3 inches	Crassostrea gigas	Suspended from floating rafts	Traditional territory of the Gwa’sala- ‘Nakwaxda’xw Nations	The delicate but firm textures and a briny balance echoes the pristine Treadwell Bay, these oysters offer a taste of sweet creaminess, with a fresh flavour.
Kisu	Extra Small	2.5 - 3 inches	Crassostrea gigas	Tray cultured & manually tumbled	Baynes Bay, B.C.	Deep water grown means these oysters have plump, sweet meat.
Kusshi	Extra Small	up to 2.5 inches	Crassostrea gigas	Tray cultured & manually tumbled	Deep Bay, B.C.	One of the world's top oysters. Very round and uniform shell that's incredibly plump. Meat has a buttery texture and has a sweet, mildly fruity finish.
Little Wing	Extra Small	2.5 - 3 inches	Crassostrea gigas	Suspension cages & beach
Paradise	Small	3 - 4 inches	Crassostrea gigas	Tray cultured & beach hardened	Deep Bay, B.C.	One slurp from the polished, fluted shells of these light citrusy oysters will take you to paradise.
Read Island	Extra Small	2.5 - 3 inches	Crassostrea gigas	Deepwater & tray grown	Read Island, Discovery Island Archipelago, B.C.	This oyster has a mild, fresh flavour with a sweet finish that shines when served raw on the half-shell.
Royal Miyagi	Extra Small	2.5 - 3 inches	Crassostrea gigas	Suspended line & beach cultured	Sunshine Coast, B.C.	Smooth textured, mild flavour with a clean kiwi-like aftertaste.
Sunseekers	Extra Small	2.5 - 3 inches	Crassostrea gigas	Floating bag & beach hardened	Baynes Bay, B.C.	These plump oysters use an innovative floating bag system and finished in the Baynes Sound where the waves rock them into shape. This balanced oyster is both firm, sweet and salty.
West Coast Wild Beach	Small	2.75 - 3.5 inches	Crassostrea gigas	Suspension cages & beach hardened	Okeover Inlet in Desolation Sound, B.C.	A light clean flavour and kiwi-like finish. Sweet, round with a deep cup and plump with beautiful fluted edges.
Barstool	Cocktail	2.5 - 3 inches	Crassostrea virginica	Suspension cages	Rustico Bay, Prince Edward Island	Light coloured shells and clean, crisp flavours.
Irish Point	Cocktail	2.5 - 3 inches	Crassostrea virginica	Suspension cages	Hope River, Prince Edward Island	Enchantingly green shells with excellent meat quality and superb salty taste from strong tides.
Naked Islander	Cocktail	2.5 - 3 inches	Crassostrea virginica	Suspension cages	Rustico Bay, Prince Edward Island	A plump silky meat with a unique combination of salty and sweet flavour.
Pink Moon	Cocktail	2.5 - 3 inches	Crassostrea virginica	Off-bottom cultured	New London Bay, Prince Edward Island	Characterized for their wonderful, salty taste with a clean flavour and a delightful sweet finish, like eating the essence of the ocean.
Shiny Seas	Petite	2.5 - 3 inches	Crassostrea virginica	Floating bag & beach hardened	New London Bay, Prince Edward Island	The cups are full, with plump meats that have an immediate salty taste and end with a subtle, sweet finish.
Sweet Island Kiss	Small	3 - 3.5 inches	Crassostrea virginica	Suspension cages	Rustico Bay, Prince Edward Island	A salty punch with a sweet yet crisp finish.

Download this guide:

Click here to view Intercity Packers' full offering of Live Canadian Oysters.

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.

Butcher-Made Burgers Make Your Menu Better

8 April 2024, Vancouver, BC - Intercity Packers Meat & Seafood has built a reputation for custom grinding high quality protein products for Canadian food service, retail and healthcare establishments for over 50 years. By taking advantage of improved consistency, yields, and labour costs, partnering with a burger producer will exceed your expectations and maximize your operation’s profitability.

There’s no shortage of demand for juicy, delicious burgers and no matter how you dress it up, a great burger starts with quality grinds. We’ve mastered a consistent approach to grinding premium quality protein to form patties that look, feel, and taste like they’re hand-made.

Program Highlights:

Gently portioned for hand-formed appearance
Medium to coarse grind for a steak-like texture
Consistent portion size, flavour and texture
Labour savings compared to making in-house
Sub-primal grinds available for premium menu opportunities

The Best Brands in Burgers

Intercity Packers Meat & Seafood develops patties and burgers for the most trusted brands amongst top chefs operating at single and multi-unit restaurants.

Tajima Wagyu

Sourced directly from Australia, Tajima Wagyu is the most famous of all Wagyu bloodlines, known for excellent quality meat with superior marbling. Tajima cattle are raised without antibiotics or hormones, and managed with strict quality assurance protocols. To compliment the Tajima Wagyu sub-primal program, the 100% pure Tajima Wagyu patty was developed. The fat content and flavourful meat makes the wagyu patty melt-in-your-mouth with supreme tenderness.

Certified Angus Beef®

It’s certified for a reason: there’s nothing else quite like it. Consumers will recognize the Certified Angus Beef® logo on your menu for consistent, high quality beef burgers. The Canadian farmers and ranchers behind the Certified Angus Beef® brand are dedicated to delivering the very best Angus beef. Certified Angus Beef® patties and burgers are 100% made with beef that meets their 10 rigorous specifications for unrivaled flavour and juiciness.

Intercity Custom Meats

Intercity Custom Meats follows founding values of relentless consistency and upholding the strictest food safety standards. Our master butchers specialize in producing value-added products to exact specifications, improving your labour costs, yields and shrinkage. Intercity Custom Meats’ butcher-made burger and patty program includes top quality beef, lamb, bison and turkey options to satisfy every menu need.

Busting The Myth Between Patties And Burgers

Often these terms are used interchangeably, but the Canadian Food Inspection Agency (CFIA) defines patties and burgers differently, and so does Intercity Packers as a result.

Patties - Patties are made with a pure meat source, meaning they only contain one ingredient: beef, lamb, bison or turkey. Some consumers value the simple ingredient deck that patties offer, but patties are more susceptible to shrinkage.

Burgers - Burgers contain extra ingredients to increase flavour and moisture retention, including seasonings (such as salt and pepper)

The Secret To Lean-to-Fat Ratio

As the name implies, the lean-to-fat ratio defines how much lean protein vs. fat is contained in the recipe. Opting for a patty that’s too lean could dry out over time, whereas a patty that is too fat could cause flare ups. Finding the right lean-to-fat ratio depends on: your operation’s cooking method, required heat holding time limit, flavour preferences and the menu application.

EXTRA LEAN (under 10% fat content)
LEAN (11-17% fat content)
MEDIUM (18-23% fat content)
REGULAR (23-30% fat content)
HIGH (over 30% fat content)

Single Source Grinds For Premium Flare

Building a reputation for the freshest, juiciest, and most crave-worthy beef patties starts with using the right cuts of beef. Intercity Packers offers premium patties made with specific cuts of beef, such as:

Chuck - Chuck is a classic for patties because it naturally has a well-balanced lean-to-fat ratio (81/19 is very common), which makes chuck patties flavourful and juicy. Chuck offers great beefy flavour as well, but won’t end up too greasy.

Brisket - Thanks to the high concentration of oleic acid, brisket has a well-earned reputation for exceptional flavour that translates well through the grinding process. Brisket is typically leaner than Chuck, which makes it a great choice for blending.

Prime Rib - The rib is praised for exceptional flavour and tenderness when roasted whole for prime rib and grilled as portioned ribeye steaks. The superior flavour and marbling makes for a crave-worthy, premium burger.

If a specific source grind is not mentioned in the product description, then that means the grind is made with a blend of trimmings from portioning roasts and steaks.

Shaping Burgers For Success

The labour-savings benefits and improved consistency gained by opting for butcher-made burgers and patties don’t stop at the grinding process, but also the seasoning, portioning and forming steps. For a patty to be perfectly formed, the meat needs to be exactly weighted, coarsely ground and formed at the right temperature. Thanks to decades of expertise and utilizing innovative equipment, Intercity Packers can offer top quality burgers and patties that look as if they were made right in your kitchen.

Most conventional meat processors use a high-pressure form to create their patties, which can damage the tender meat fibers and yields a uniform look that looks manufactured. Intercity Packers uses a gentle, low-pressure to form the patties, which yields an appearance and texture as if it was handmade. Meat fibres aren’t crushed and destroyed, and instead the fresh patties are tender, fluffy, and light.

Cooking Equipment Makes All The Different

When you think about cooking burgers at your operation, typically one of two pieces of cooking equipment are available: a griddle or grill. Both pieces of equipment are ideal for quick, high heat cooking and can enrich the burger with complex flavours, however there are some key differences in the results to consider when determining what product is right for your menu:

Griddle (Flat Top) - The flat cooking surface encourages an even sear to create a pronounced Maillard reaction between the natural amino acids and carbohydrates. In other words, this reaction is what contributes to a crave-worthy, caramelized flavour. The appearance of the cooked burger will have an even, seared crust.

This piece of cooking equipment is complimentary to all burger and patty styles.

Grill (Char Broiler) - The open grates exposes the burger directly to flames, which contributes to a traditional “grilled” smokey flavour. The cooked burger will have grill marks when flipped carefully.

If your operation only has a grill available, please keep this in mind:

Patties with high fat or no binder can cause flare-ups because of the moisture released during the cooking process
Smash-style burgers need a flat cooking surface to achieve the “smashing” effect.

Click here to view Intercity Packers' full offering of Butcher-Made Burgers, Patties & Sliders.

ABOUT INTERCITY PACKERS

Indulge your culinary creativity with butcher-made sausages

8 February 2024, Vancouver, BC - Savour the difference that gourmet, butcher-made sausages bring to your menu or retail butcher case, while meeting demand for protein options that drive profitability. To craft sausages that elevate your offering, our butchers infuse premium pork, chicken or turkey with a symphony of herbs and spices.

With a variety of applications and sizes to choose from, our sausages can wow guests on your brunch and dinner menu alike. Find the right sausage for your menu between gourmet classics like bangers and bratwurst to innovative options, such as maple blueberry pork and sundried tomato turkey.

Reap the benefits of premium pork, chicken and turkey sausages:

Discover the right style of butcher-made sausage for your establishment

Retail

Opt for the Intercity Custom Meats sausages that are available in a natural casing to meet demand for gourmet protein options that drive profitability and have great eye appeal when showcased in a raw format in your butcher case.

Healthcare

Turkey and chicken sausages are specially crafted to meet demand for healthy proteins that offer exceptional flavour and a soft bite. Intercity Custom Meats poultry-based sausages are lower in sodium, fat and calories than their pork-based equivalents.

Restaurants

All sausages made by Intercity Custom Meats are ultimately designed with a chef in mind. Between the different varieties of flavour profiles, portion size and meat options, there is guaranteed to be a gourmet sausage that fits your menu application.

For a detailed product list of sausage flavours and specifications available at Intercity Packers Meat & Seafood, please review the guide available here: Sausage Product Guide.

ABOUT INTERCITY PACKERS

Exceed expectations with gluten-friendly stuffed chicken cordons

7 November 2023, Vancouver, BC - Accommodate greater dietary preferences on your Winter menu with Intercity Packers’ gourmet product line of stuffed chicken cordons that feature premium, chef-inspired fillings and multiple breading options. Compared to other stuffed chicken products on the market, Intercity Packers’ cordons are low in sodium, made with superior ingredients, and as of today, available in a gluten-friendly option!

Stuffed chicken cordons offer labour-saving opportunities for your restaurant, retail or healthcare establishment. Additionally, opting fully prepared chicken cordons offers the following benefits:

The demand for gluten-friendly products has grown significantly over the past 15 years. With increased awareness around gluten allergies and sensitivities, your front-of-house staff will continue to receive more and more inquiries about your gluten-friendly offering. Intercity Packers' customers will now have the option to offer those valued guests a gluten-friendly solution, that doesn’t sacrifice flavour or quality.

Intercity Packers is the first Canadian supplier to produce a gluten-friendly chicken cordon, and the bar is being set high. Our gluten-friendly cordons are a crowd-pleasing option that’ll exceed the expectations of your guests with and without sensitivities alike. By utilizing a rice-based Japanese-style breadcrumb (JBC), which has larger flakes than wheat-based JBC, the breading is extra crunchy. Reach out to your Intercity Packers Sales Representative to try for yourself - you may be surprised by which breading option you enjoy more.

Each stuffed chicken cordon is made with care by our team of expert butchers. To start, the filling is assembled by hand, then the cordon is lightly breaded, par fried then flash frozen to lock in the freshness. Between the breading, portion size and filling, let’s compare all the different ways our butchers customize this product line.

TWO BREADING OPTIONS

Standard Panko

Wheat-based Japanese-style panko breadcrumbs.
Small flake and crispy.

NEW! Gluten-free Panko

Rice-based Japanese-style panko breadcrumbs.
Larger flakes for extra crunch.*

*Limited to certain filling flavors and portion sizes at this time.

TWO PORTION SIZE OPTIONS

Country Cordon

Made with ground chicken (100% white meat)
Formed into a 115gr (4oz) portion

A La Cordon

Made with premium full-muscle chicken breasts
Yields a 170gr (6oz) portion

EIGHT FLAVOURS OF FILLINGS & COUNTING

*From left to right: Parm, Bleu, Brie Cordon*

Cordon Bleu - Black forest ham and creamy Edam cheese.

Canadian Cordon - Broccoli and cheddar cheese.

Kiev Cordon - Garlic butter and herbs.

Marinara & Parm Cordon - Tomato sauce, mozzarella and parmesan.

Apple Brie Cordon - Sweet apple chunks with chives and Brie cheese.

Cheddar, Chive & Bacon Cordon - The perfect loaded potato, minus the potato.

Neptune Cordon - Shrimp, scallops and garlic butter.

Festive Turkey Cordon - Ground turkey, moist stuffing and cranberry sauce filling (seasonal only)

Don't miss out on the opportunity to meet the rising demand for gluten-friendly options. For cooking instructions, product codes and a detailed list of specifications, please contact your Intercity Packers Sales Representative. To get in touch with a member of the Intercity Packers Sales team, please fill out the Become A Customer form here.

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ABOUT INTERCITY PACKERS