Farmed B.C. Oysters Were Named Best By The Chefs Table Society

Oysters have long been a part of local cuisine, so what puts them into the coronation spot this year?

Ocean Wise status of farmed B.C. oysters saw chefs increasingly feature the local beauties on their menu, winning out over their eastern counterparts. "We shuck an average of 300 to 600 oysters a day and use mostly B.C. oysters, from a variety of farms," says Blue Water Cafe's chef Frank Pabst. "East Coast oysters are not as meaty, and a little saltier."

Famed for being cleaner and more succulent, Pacific oysters peak at various times throughout the year, but farm favourites include Sawmill Bay, Pacific Kiss, Read Island, and Fanny Bay.

To read the rest of the story, please go to: Vancouver Magazine