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Malpeque oyster describes oysters harvested from any of a number of public oyster beds within Prince Edward Island. The oysters are fished by hand and then sold to certified packing houses, many of which cluster around the western end of Malpeque Bay. The oysters are sold based on size and shape, the keenest buyers getting the best oysters. Oyster Boy acquires its private label Malpeques from the expert hands of Howard’s Cove Shellfish, nestled along the Conway Narrows in Freeland, P.E.I.

Towards the north western tip of PEI, Cascumpec Bay is home to one of the island’s finest oyster stocks. The flow of the Mill and Foxley Rivers create a nutrient rich environment in which oysters thrive. Cascumpecs are tray grown and carefully graded and packed by the O’Brien family. The oysters have a nicely rounded, cocoa brown coloured shell and a consistently excellent flavour.

The Colville Bay oyster is cultivated in its namesake bay, just south of the town of Souris on the eastern end of PEI. The Flynn family operate an integrated oyster growing operation using a combination of floating bags and ground finishing. The bottom finishing is a critical aspect of the oyster’s quality. The Colville Bay is easily identified by it’s rich green shell that is filled with superb meat.

The Mallet family grow their oysters on the outskirts of the town of Shippagan,in the Acadian heartland of northern New Brunswick. They use both string andtray culture methods to grow their oysters in the crisp, clear water of St. Simon Bay. The company, Etang Ruisseau Bar, are leaders in the field of oyster seed production and innovative growing and packing methods. The shells are a lovely tear drop shape, tinted a rich brown and interlaced with white highlights. They are a small to medium size oyster with consistently deep cupped shell and succulent meats.

The stretch of Nova Scotia that reaches out along the eastern arm of the Northumberland Strait in punctured by bays and inlets where oysters thrive. Using traditional harvesting methods the Budreski family manage their oyster leases near the town of Pictou. The picturesque bay is bordered in part by park land creating an ideal oyster growing environment. The thick, strong shells of the Black Point oysters are a greenish-brown tint and have deep cups brimming with voluptuous flesh.