Savage Harbour Oysters
The Dockendorff family of northern PEI grows these diamonds in floating bags in the clean waters of Savage Harbour. The bags are flipped out of the water every few weeks to dry the oysters, and kill any fouling organisms and predators. Flipping the bags also tumbles them to thicken and groom the shells. The oysters are constantly jostled by the sea, creating a beautiful hard shell that your customers will appreciate shucking!
Savage Harbour Bay, Northeast Prince Edward Island
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Size and Availability
Selects: 3.25 inches | Limited
Cocktails: 2.75 inches | Year-round
Sharp brine with crunchy meats and a sweet stony finish
Flavor Influenced By
- Salinity: 2.5% < 3.5% full oceanic salinity
- Tides: Twice daily 6-10 foot tidal range
- Bottom Makeup: Red PEI clay with eel grass beds
Wild caught seed is grown in floating bags and flipped often to air dry the oysters and remove fouling organisms. Flipping the bags also tumbles the shells to promte uniform shape. Time to Market: 3-4 years
From the Growers
We started in the shellfish business in 1997 by purchasing, grading and selling wild caught oysters and quahogs. Today, we still process wild oysters from PEI, but we have expanded into cultivation.
The bulk of the oysters in PEI are harvested from the west end of the Island. We are one of very few growers on the eastern end of the island, making our oysters unique. What makes them stand out are their blonde shells and sharp brine!
For the majority of the season, our farm operates similarly to most other farms, however during the bitter winters, we use an ice breaking boat to break apart the ice, and send it with the tide into the Northumberland Strait. This allows us to fish through the winter.
What we love most about growing oysters on PEI is the pride that we get when we look at each oyster floating on the farm. Each year the crop just keeps looking better and better. It's a rare thing to be able to find so much satisfaction in one's work.
Russell and Jacob Dockendorff