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.”


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