A little word from Claude, founder of Pacific Jewel.

“Oyster farming is a lot like making wine.
We can draw a lot of parallels between oysters and wine,” Says Claude.”Being out there on the boat you can really see — it looks like a vineyard! All the rows are positioned to maximize the exposure to the tidal flow that comes up into the inlet everyday. When you eat a Pacific Jewel oyster, you can really smell Okeover Inlet, the very smell that we’re smelling right now, and that’s a big part of what makes an oyster great! Knowing and tasting the freshness of where that oyster came from.”

.

Oysters for dinner anyone?

Did you know? An oyster can live for about 30 years. The lighter the oyster, the younger it is.
A really light oyster means that it’s very young. As oysters get older they get heavier. They start adding shell and adding meat. They bulk up!