Raspberry Points

New London Bay, PEI

Grown in cages off the bottom, these oysters take a staggering 6-7 years to reach their standard 3 1/4″ size. Salty off the first bite and sweetly clean on the finish. Scott Linkletter and James Power harvest these very well-known oysters from New London Bay, PEI

Gooseberry Bays

Malpeque Bay, PEI

These oysters are grown out in bags floating just below the surface where the sun rays strengthen the abductors making for more full and flavoured meat. The method of tumbling these oysters several times over the summer months creates the classic choice oyster shape of round lips and deep cups directly from the western reaches of Malpeque Bay, PEI

Eel Lake

Yarmouth County, NS

In 1996 Nolan D’Eon of Eel Lake Oyster Farm had just put his first 25,000 oysters in the nutrient rich waters of Eal Lake. Fast forward to 2015 and now more than 4 million oysters occupy their growing areas. Eel Lake is a brackish tidal lake which boasts fast growing, full bodied and flavourful oysters. Tastes of earthy notes and medium saltiness.

La Mallet

Shippagan, NB

A family-owned business that has been producing and marketing eastern oysters (Crassostrea virginica) for over 30 years. The company is based in Shippagan, a town located on the northeast coast of New Brunswick. Their main products are two brands of oysters: “La St-Simon” and “La Mallet”. They are unique oysters because of their amazingly balanced flavor. Tastes of salt at first followed by a sweet and creamy finish.

Merigomish Oysters

Pictou County, NS

Just beyond New Glasgow, headed towards Cape Breton, lies Merigomish. Known for their pearly white shells, Merigomish oysters are high in fat and yield shells that are full to the brim with plump, luscious flesh and medium-bodied salinity.


Cumberland County, NS

Bag Enterprises Limited, founded in 1974, is owned by the Purdy family who began growing oysters in Malagash, Nova Scotia in 1899. The Purdy family believes in the sustainable production of oysters and quahogs using traditional and modern methods that protect the ecology of the area to provide a safe and delicious product. Tasted of mild fishiness and medium saltiness.


Cascumpec Bay, PEI

A boutique-style, family-run business located on Prince Edward Island committed to growing and packing oysters of the finest quality in a safe and sustainable manner. These cultered oysters go through the tumbling process every year to encourage deep, round growth and a strong shell. Combine this with a great meat-yield and flavor to match, the oysters prove popular among shuckres and consumers alike. Being held in deeper waters attributes to their clean earthy finish.

Shiny Seas

New London Bay, PEI

Grown in cages that roll with the currents, these cocktail size oysters are a perfect beginner oyster. They are handled often in their early stages of growth and harvested by Linkletter and Power after just 4 years.

Lucky Limes

New London Bay, PEI

Influenced by algae abundant waters these plump and textured oysters come in thick, bright green shells which are always unmistakably choice in shape. Linkletter and Power harvest from New London Bay, PEI

Irish Points

Rustico, PEI

These cocktail oysters are basically a smaller version of the Daisy Bays. Bottom grown in colder waters with tidal movements from the Gulf of St. Lawrence, Linkletter and Power harvest these from around Rustico, PEI


Neguac, NB

Mounted in floating bags just below the surface and finished in deep water free of ice for the winter months generating salty yet sweet notes with a hint of hazelnut to finish. Maison Beausoleil has been cultivating oysters for 15 years out of Neguac, NB

Shandaph Oyster

Pictou County, NS

Grown in suspension units, Shandaph oysters, from big island on the Northumberland Strait, are cultured from seed. Shandaph oysters take three to five years to mature, and when they’re ready to be eaten, they contain velvety soft meat sheathed in a cloak of creamy white fat. Big Island, Pictou County, Nova Scotia