Chef Creek Oysters
Vancouver Island, British Columbia, Canada


oysterology

Production: Farmed
Size: 2.75 inches
Availability: Year-round
Appearance: Clean, polished look, fluted shells
Flavor Profile: Slightly briny with full meat and a lettuce finish

 

 


location

The farm is at the mouth of Chef Creek which empties into Deep Bay in Baynes Sound. One of his specialties is the Chef Creek.

Flavor Influenced By 

  • Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
  • Tides: Medium tides and swift currents created by the narrow channel between Vancouver Island and the mainland
  • Bottom Makeup: Sand and gravel

Growout Method
These Oysters are Hatchery seed and started in our upwelling system.   They are then placed in trays and suspended from rafts, where the shape is controlled by tumbling and thinning.  Time to market: 12 months.


the grower

Ron Started oyster farming about 30 years ago.   About 15 years ago Ron’slove for the water led him to start his own farm.   Ron has never looked back, he has been enjoying farming on his own and developing the Farm for the past 15 years or so.   

Ron loves going out on the water to be with some of his friends.  Eddie the Eagle spends quite a bit of time on the farm.   We call him our guard bird.    To the left is a picture of Eddie getting squawked at by a Seagull because he and his buddy were in the Seagulls' nest taking the eggs.