BC oysters in Vancouver: varieties, happy hours and how to eat them

Vancouver is surrounded by cold, clean Pacific water, and the coast of British Columbia is one of Canada's biggest oyster-growing regions. Many of the oysters on Vancouver menus were harvested a few days earlier on Vancouver Island or the Sunshine Coast. If you have only had oysters from the Atlantic, BC oysters are worth trying: they are often creamier and sweeter, with a clean, cucumber-like finish.

Where do BC oysters come from?

Most BC oysters are Pacific oysters, a species that thrives in the province's cool coastal waters. The best-known growing areas include:

• Baynes Sound, between Vancouver Island and Denman Island, one of the most productive oyster areas in Canada.
• Cortes Island and Desolation Sound, further north.
• Okeover Inlet on the Sunshine Coast.
• The west coast of Vancouver Island, around Clayoquot Sound.

Oysters are usually named after the place or farm they come from, so menus read like a map of the coast.

What BC oyster names should you look for?

Name	What it is known for
Fanny Bay	One of the first widely known BC oysters, from Baynes Sound; clean and cucumbery
Kusshi	Small, deep-cupped and smooth, a popular choice for beginners
Effingham	Grown on the west coast of Vancouver Island, briny
Kumamoto	A different, small species, sweet and fruity
Chef's Creek	From Baynes Sound, creamy with a mild brine

Availability depends on the season and the supplier, so a good oyster bar will have its own rotating list. Ask the server or shucker which are best that day.

How do you eat a raw oyster?

1. Look and smell. A fresh oyster smells of the sea, not fishy, and sits in its own liquid.
2. Loosen it. Check it has been cut free from the shell with a small fork.
3. Taste it plain first, or with a squeeze of lemon.
4. Then try the condiments: mignonette (shallots in vinegar), horseradish or hot sauce.
5. Slurp from the wide end, and chew once or twice to get the flavour.

Are oysters cheap at Vancouver happy hours?

Often. Oysters are one of the most common happy hour specials in Vancouver, especially at downtown, Gastown and waterfront restaurants in the late afternoon. The deals range from a small discount to a much lower price per oyster, and they change with the season and supply. Check current happy hour menus before you go, and note that some places limit the special to the bar area or a set number per person.

How do you order oysters at a raw bar?

Most Vancouver oyster bars list the day's oysters on a board or a printed sheet, with the name, where they were grown and a price for each. A few tips for ordering:

• Order by the half dozen or dozen. Half a dozen per person is a common starter; a dozen each makes a light meal.
• Ask for a mix. Trying two or three varieties side by side is the best way to learn the difference between a small, sweet oyster and a large, briny one.
• Ask which are from BC. Many bars also serve oysters from the East Coast, which are often saltier and crisper.
• Use the garnishes sparingly. Mignonette (vinegar with shallots), lemon, horseradish and hot sauce are there to add to the oyster, not hide it.
• Ask the shucker. At the bar, the person opening the oysters is usually happy to recommend a favourite.

When is the best time to eat oysters in BC?

Raw oysters are available all year in Vancouver, but many people find them at their best in the colder months, when they are firmer and sweeter. In summer, especially after a spawn, some oysters can be softer and milkier; good restaurants adjust what they serve. Shellfish harvesting is closely monitored in BC, and areas are closed when there is a risk from algae or other contamination, so buy from restaurants and fishmongers rather than picking wild oysters yourself unless you know the current rules for that beach.

How do you cook BC oysters?

If raw oysters are not for you, cooked oysters are a great way in. Look for:

• Grilled or barbecued oysters, with butter, garlic or a little sauce.
• Fried oysters, in a po'boy or on their own.
• Oyster stew or chowder.
• Cantonese-style oysters, stir-fried with ginger and scallion or deep-fried, at Chinese seafood restaurants.

Can you eat oysters if you have a shellfish allergy?

No. Oysters are molluscs, and shellfish are on Canada's list of priority allergens. People with a shellfish allergy should avoid them and tell the restaurant, since oysters and other shellfish are often prepared on shared surfaces.

How much should you tip at an oyster bar?

As at any table-service restaurant in BC, tip 15 to 20 percent of the pre-tax amount. Food carries 5 percent GST and alcohol carries 10 percent PST on top. If a shucker at the bar has walked you through the varieties, that is part of the service.

Oysters are a perfect thing to keep notes on, because the names change and memories blur. On Mosey you can rate the places you ate at and the dishes you ordered, add photos, and keep a list of oyster bars and happy hours to try next.

More guides to read next:

• Holiday dining in Vancouver: the Christmas Market, festive menus and booking tips
• Birthday dinner in Vancouver: how to plan it and where to look
• Bubble tea and Taiwanese food in Vancouver: how to order and where to go

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