Evening Cove
Crassostrea gigas
Beach cultured Pacific oyster from Vancouver Island's Evening Cove. Features firm meats with a clean, mildly briny flavor and distinctive watermelon finish. Beautiful fluted shells make for elegant presentations.
Flavor Profile
Finish
Fresh, briny finish with watermelon notes
Expert Notes
Evening Cove oysters are beach cultured in the intertidal zone on Vancouver Island's eastern shore, resulting in firm meats with a refined character. These oysters deliver a delicately dense nugget of rich briny flavor balanced with fresh, clean notes and a distinctive watermelon finish. The artful fluted shells make for beautiful presentations, while the smooth, crisp texture and balanced salinity showcase the pristine waters of the Strait of Georgia. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Evening Cove, East Side of Vancouver Island, Sooke Basin, BC, Strait of Georgia near Texada Island
- Size
- Small to Medium (2.5-3.5 inches)
- Shell Color
- White with fluted appearance
- Meat Color
- Cream to light gray
Perfect Pairings
What Experts Say
Across 9 sources, tasters describe this oyster as:
Unique notes: cucumber pickle, umami, smooth
"Firm texture, fresh, clean, mildly briny flavor with a watermelon finish."
firmfreshcleanmildly brinywatermelon
"Firm meat, mild brine, watermelon finish."
firmmild brinewatermelon
"Deep-cupped shells, plump meats, and a beautifully balanced flavor—briny yet slightly sweet, with a clean, lingering finish. Crisp brininess, subtle sweetness, and a smooth umami finish."
deep-cuppedplumpbrinysweetclean
"Beach cultured in the intertidal zone in cultivated beds. Named after Evening Cove on the East Side of Vancouver Island, British Columbia."
beach cultured
"Beach cultured on the east side of Vancouver Island, British Columbia. A clean, smooth oyster with a fresh briny finish. Makes a beautiful plate presentation due to its artful fluted shell."
cleansmoothbrinyfluted shell
"Sweet cucumber pickle."
sweetcucumberpickle
About the Farm
Evening Cove Oysters Ltd.
Est. 2000Founded by Andrew Dryden, a first-generation oyster farmer who grew up in the interior of BC and graduated from the Fisheries and Aquaculture program at Malaspina College (now VIU). Started in his early 20s with his parents co-signing for waterfront property, defying skeptics who gave him six months before failing. Now owns 8 oyster tenures ranging the east coast of Vancouver Island from Cortes to Saltspring.
- Cultivation Method
- beach culture
History & Background
Named after Evening Cove on the East Side of Vancouver Island, British Columbia. The oyster farm has been in production for over twenty-three years and represents the new generation of BC oyster farming where oysters have evolved from commodity to premium branded product.
Part of the rising oyster culture in the Pacific Northwest where branded oysters are becoming fashionable menu items at restaurants. Represents the 'sexy' evolution of oysters as a celebrated food rather than just a commodity.
Did You Know?
- Owner Andrew Dryden was given only 6 months to succeed by industry veterans when he started
- The farm participated in VIU's Seafood Business Accelerator program to scale up operations
- Known for beautiful fluted shells that make elegant plate presentations
Sources & References
This information was compiled from 9 sources.
- Evening Cove Oysters — Chefs Resources
- Evening Cove Oysters: Home — Evening Cove Oysters
- Andrew Dryden & Kala Mackintosh – Evening Cove Oysters — Island Coastal Economic Trust
- The Oyster Bar on Chuckanut Drive - Oysters Menu — The Oyster Bar
- Evening Cove Oysters – The Perfect Balance of Briny & Sweet — Central Fish Inc Facebook
- OYSTER VARIETIES — The Seafood Merchants
- Evening Cove - Oysters West Coast — Fortune Fish Co
- Waterbar: Live the Cousteau Fantasy — 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
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