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. |
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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.