Q: What is the best way to prepare oysters?
Small oysters are the best eaten raw. Some popular toppings include tobasco sauce, rice vinegar, a squeeze of lemon juice or Worcestershire.
Larger oysters can be grilled in the shell on the BBQ. The shell will open when the oyster is ready. Try removing the top shell and topping with salsa and cheese, leaving it a few minutes longer on the BBQ to melt.
Shucked oysters are delicious when coated with a bread crumb mixture and fried (try Cajun style), wrapped in bacon, made into a stew, fried and eaten as an oyster burger... the possibilities are endless.
Q: Is shellfish farming sustainable?
Yes! Shellfish farming is incredibly sustainable. Take a look into the depths of an oyster lease and you will notice a whole ecosystem of other ocean critters that use the farm as a habitat. Not only does oyster farming use nature as its template for producing product, it supports local families with year-round employment.
Yes! Oysters obtain their nutrients by filter-feeding in the cold, nutrient rich waters of British Columbia. No additives are used in farming shellfish, resulting in a clean, natural taste that you can feel great about eating. BC shellfish are now included in the Vancouver Aquarium’s Ocean Wise program and the Seachoice program, both of which promote the consumption of sustainable seafood.
Q: What is the best time of year to enjoy oysters grown in BC?
Contrary to any popular myths, it’s always a good time to eat oysters. Farming techniques have allowed shellfish growers a longer harvest season. Our oysters never go dormant. Their flavor depends more on spawning (three or four times per year) than on season.
Q: Should I chew raw oysters?
Many people say you should just swallow the little oyster, but any true oyster lover will give it at least a few chews to maximize the flavor. If you don’t chew it and taste it, what is the point (other than impressing your friends)?
Q: What is the difference between a Kusshi and a Stellar Bay?
A:The only noticeable difference is the size of the oyster. Kusshi oysters come in two sizes, small at 1.75 to 2.25 inches and large at 2.25 to 2.75 inches. The Stellar Bay oyster is the next size up, at 2.75 to 3.25 inches.
Q: What is the difference between beach oysters and deep water oysters?
A:Typically, deep water oysters have deeper cups, cleaner shells, and weaker adductor muscles than beach oysters. Conversely, beach oysters tend to have stronger shells. Stellar Bay Shellfish Ltd. has cultivated two varieties of deep water oysters, the Kusshi and the Stellar Bay, that combines the benefits of both clean, strong shells with very full, deep cups.
Q: What do farmers feed the oysters?
Oysters are very self-sufficient when it comes to mealtime. They are filter feeders, grown in areas with strong tidal currents where they filter up to fifty gallons of seawater every day through their gills and strain out plankton for nourishment.
Q: I've heard that you should only eat oysters during months that have an "R" in them. Is that true?
A:This belief originated years ago because of the oyster spawning season, when the meat is generally of poorer quality. However with a controlled growing environment, Stellar Bay Shellfish Ltd. supplies high-quality, fresh oysters all year long.
Q: I own a restaurant in Tokyo and I'm interested in adding Kusshi oysters to our menu. Do you ship worldwide?
A:Our oysters are served in the top restaurants and oyster bars across the world, everywhere from Tokyo to New York. If you’re interested in serving Stellar Bay Shellfish Ltd. oysters, contact us for the name of our distributers.
Q: I'm having a party and I want to offer oysters on the menu. Can I place a personal order?
A:At this time, our products are only sold to commercial buyers like restaurants, oyster bars, and high-end fish markets. Contact us for a location near you or call your local fish market and tell them you're interested!
Q: How do you shuck an oyster?
A:To properly shuck an oyster, hold the oyster with the flatter side (bottom) facing up. Insert a shucking knife (or oyster knife) at the hinge and twist until you hear a slight pop. Slide the blade upward, sever adductor muscle, and flip the oyster over for presentation.
Q: I see that your oysters are available all year long. Do you offer clams all year long too?
A:Unfortunately no, our clams are a seasonal product. Manila clams are available May to October.