Deep Bay
Crassostrea gigas
A sweet, plump Pacific oyster from Vancouver Island's Deep Bay. Cultivated using bag-to-beach methods for consistent deep cups. Features mild brininess with a distinctive light watermelon finish and ultra-clean taste.
Flavor Profile
Finish
Light watermelon with clean aftertaste
Expert Notes
Deep Bay oysters are cultivated by Keith Reid using a distinctive 'bag to beach' method—tray-raised and tumbled for shape consistency, then finished on the beach to harden shells. This technique produces deep-cupped shells with full, tender meats that are notably plump and sweet. The flavor profile delivers mild brininess with a characteristic light watermelon finish and clean aftertaste, making these ultra-clean, crisp oysters accessible yet refined. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Deep Bay, East Vancouver Island, British Columbia
- Size
- Medium (2-3 inches)
- Shell Color
- Consistent, medium-toned
- Meat Color
- Cream to white
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: Bosc pear, light watermelon finish, pillowy softness
"A slight briny flavor to start with notes of a ripe Bosc Pear with a sweet full meat."
brinysweetpear
"A sweet, plump Pacific oyster from Vancouver Island's Deep Bay. Features mild brininess with a distinctive light watermelon finish and ultra-clean taste."
sweetplumpbrinywatermelonclean
"Kusshis are all the rage out West, due to their small size and ultra-clean flavor. The unusual cornucopia shape and stunning smooth purple-black shell are due to the tumbling, which smoothes off any frills. The depth and pillowy softness inside make the Kusshi resemble a Kumamoto."
cleansoft
"They have an exquisite flavor that starts off salty, transitions to sweet, and finishes with a delightfully mild fruity taste."
saltysweetfruity
"The pacific oyster known as the Kusshi revels in unique flavor and superior quality. Raised in the Deep Bay off of the coast of Vancouver Island, British Columbia."
unique
About the Farm
Keith Reid / Kusshi Oysters
Keith Reid is a highly innovative grower in Deep Bay who has been growing oysters for approximately 13 years. Working as a commercial fisherman during the 1980s, Keith was looking for something to do during the wintertime and started his journey to growing the perfect oyster.
- Cultivation Method
- floating bags
- Certifications
- Ocean Wise
History & Background
Deep Bay is located in Baynes Sound on the east side of Vancouver Island, British Columbia. The area is known for its nutrient-rich Pacific Ocean waters and has been a center of oyster cultivation in British Columbia for decades.
Deep Bay is particularly renowned as the home of Kusshi oysters, which have become extremely popular on the West Coast. The name 'Kusshi' is Japanese for 'ultimate' or 'precious,' reflecting the premium quality of oysters from this region.
Did You Know?
- Kusshi oysters are tumbled very aggressively in floating trays, which breaks off the thin growing edge and forces them to deepen and thicken their shells, creating a unique cornucopia shape
- Deep Bay oysters are tray raised and tumbled to a consistent shape, then beach grown to full maturity, only plucked when they are 'beefy'
- Keith Reid uses a proprietary and secret process to cultivate Kusshi oysters, described as being like 'the delicate and patient creation of a bonsai tree'
Sources & References
This information was compiled from 8 sources.
- Deep Bay — Penn Cove Shellfish
- Deep Bay Oysters — Chef's Resources
- Kusshi - British Columbia — The Oyster Guide
- Oyster Farm | Quality & Cultivation of Kusshi Oysters — Kusshi Oysters
- Oyster farms in Deep Bay, BC — Alaska Oyster
- Oysters, Kusshi, British Columbia (CAN) — Royal Hawaiian Seafood
- Denman Island - British Columbia — The Oyster Guide
- An Expert's Guide to Canadian Live Oysters — Intercity Packers
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
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