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Our Shellfish

The Best Bites of British Columbia

We raise the bar when it comes to quality Canadian shellfish. Only with Fanny Bay Oysters can you ensure you'll get the freshest shellfish every time. Our products showcase the unique cultivation styles, innovative farming methods, and top notch processing that happens right here in beautiful British Columbia. 

THE freshest SHELLFISH EXPERIENCE

Manila Clams

Manila Clams

Venerupis Philippinarum: We grow these sweet, tender clams on our beaches in Fanny Bay, but they are enjoyed all over the world. Their beautifully patterned shells makes them a chef's dream visual for any plate. These clams are frequently served steamed, sauteed,  or even on the half shell.

Savory Clams

Savory Clams

Nuttallia Obscurata: A species that thrives in British Columbia, these thin-shelled clams pack the most meat per pound of any clam in the world. We purge these clams in seawater, so they are always fresh, plump, and sand-free.

Salish Mussels

Salish Mussels

Mytilus galloprovincialis: Grown in deep, cool water these mussels grow bigger than those on the east coast. Their stunning shells of blue-black hold rich meat that is perfect for any steamer or sauce. These mussels are grown at our Okeover Inlet and Desolation Sound farms where they are hung from rafts to feed off the nutrient rich waters.

LET'S celebrate THE OYSTER

Fanny Bay Oysters

Fanny Bay Oysters

Crassostrea gigas: These Pacific oysters are our signature beach grown oysters. Known for their "full-slurp" effect, this oyster has a full body and showcases the mineral flavours of the Baynes Sound. They have a tough shell from being tossed around on the rocky beaches of Fanny Bay, but this only creates firmer meat. These oysters excel on the half shell or on the grill.

Royal Miyagi Oysters

Royal Miyagi Oysters

Crassostrea gigas: Named for its carefully upbringing and Japanese heritage, this oyster lives the first part of its life in our deep-sea suspension trays before moving onto the beach to get a naturally tumbled finish. These oysters are sweet and lightly briny with a deep cup. Royal Miyagi's tend to have a more purple shell that is fitting for their name and regal reputation.

Golden Mantle Oysters

Golden Mantle Oysters

Crassostrea gigas: Grown solely in our deep-water suspension trays, hung from rafts in Fanny Bay, this oyster is known for the yellow or "gold" colour of its frilly shell. Unlike other tray grown oysters, our Golden Mantle oysters are handled frequently to ensure high quality single oysters with have firm meats. They are a light and sweet oyster that is easy to shuck and even easier to eat on the half shell.

Mattaki Oysters

Mattaki Oysters

A West Coast oyster from Vancouver Island's Barkley Sound, these plump little oysters are grown by San Mateo Sea Farms and processed by Fanny Bay Oysters. Japanese for "complete” the name for this oyster is accurate for the perfect bite size quality of this hand-crafted bivalve. Oval or tear-drop shaped, the shells have a black and white quality that makes them a classic in our eyes.

Kusshi Oysters

Kusshi Oysters

Crassostrea gigas: Aggressively tumbled by Stellar Bay Shellfish Farm, this oyster looks vastly different from a Fanny Bay Oyster, even though it's grown just down the Sound from our main operations. Famously known for its small, smooth shell with a mighty deep cup, the Kusshi is always full to the brim with meat. This specality oyster is an innovative take on the tumbled oyster thanks to farmer Keith Reid. 

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