These oysters are cultured on the beaches of Baynes Sound near the town of Fanny Bay, British Columbia. The shells are thick and easy to open. They are from cold water and are therefore very salty. The flavor is sweet with a strong aftertaste, similar to cucumber. The flesh is plump and firm, with a dark mantle.
For longest shelf life, live oysters should be stored in a cold (35-40F, 1-4C), dark place and not disturbed. The box they arrive in should be drained of standing water by making holes in the bottom, or they can be transferred to a similar type of storage container, and then a damp towel should be placed on top of the oysters to keep them moist. Never let them sit in water.