Gigamoto
Crassostrea gigas
A petite farm-raised Pacific oyster from Deep Bay, British Columbia. Small and delicate with balanced brine and sweetness, finishing with distinctive slightly smoky, vegetable-like notes.
Flavor Profile
Finish
Slightly smoky with vegetable-like notes
Expert Notes
Gigamoto oysters are a delightful small Pacific oyster that bridges the gap between the diminutive Kumamoto and standard Crassostrea gigas varieties. Farm-raised in the pristine waters of Deep Bay, British Columbia, these petite oysters deliver a balanced flavor profile with pleasant brininess complemented by natural sweetness. The distinctive slightly smoky, vegetable-like finish sets them apart, making them an excellent starter oyster for any tasting experience or oyster service. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Deep Bay, British Columbia
- Size
- Small (1.5-2 inches)
- Shell Color
- Light gray-white
- Meat Color
- Cream to light gray
What Experts Say
Across 6 sources, tasters describe this oyster as:
Unique notes: cucumber, succulent, balanced
"Sweet and crunchy with a pleasant ocean finish and gentle melon notes."
sweetcrunchyoceanmelon
"Sweet and crunchy like a British Columbia oyster, but had a nice briny ocean finish that was really pleasant. All the flavors were really well balanced. Beautiful, creamy, and plump meat."
sweetcrunchybrinyoceancreamy
"Kumamoto wannabe. Not bad, but lacks the Kumos melon sweetness."
melon
"Creamy, succulent and bursting with sea flavor, I suddenly understood why one should care about knowing the name."
creamysucculentsea
"Good Salt Content With A Sweet Cucumber Finish"
saltysweetcucumber
"Sweet and crunchy flavor profile, complemented by a pleasant ocean finish and subtle melon notes."
sweetcrunchyoceanmelon
About the Farm
Pentlatch Seafoods
Pentlatch Seafoods is a shellfish aquaculture corporation wholly owned by the K'omoks First Nation. Their oysters are cultivated on the beaches of British Columbia on sites located in the Comox Harbour, Royston and Baynes Sound.
- Cultivation Method
- beach culture
History & Background
Gigamoto oysters originate on the inside coast of Vancouver Island, British Columbia, specifically in areas protected by Denman Island from the open Strait of Georgia in Baynes Sound.
The K'ómoks First Nation, through their oral history, trace their habitation within their traditional territories back to the creation. K'ómoks literally means the 'Land of Plenty.'
Did You Know?
- Regular Pacific oyster tumbled and beach-finished to develop the petite size, fluted shell, and deep cup of a Kumamoto
- The name 'Gigamoto' is a portmanteau combining 'gigas' (Pacific oyster species) with 'Kumamoto', reflecting the attempt to mimic Kumamoto characteristics
- Farmed for 18 to 24 months to achieve the desired boutique cocktail size of approximately 2 inches
Sources & References
This information was compiled from 6 sources.
- Gigamoto Oyster — Oysterology Online — Pangea Shellfish
- Gigamoto - OysteRater — OysteRater
- Shuck of the Week: Gigamoto Oysters — Pangea Shellfish
- Gigamoto Oysters - The Oyster Encyclopedia — Oyster Encyclopedia
- restaurant: leon's oyster shop, charleston, sc — Grits and Chopsticks
- OS Oyster Menu — The Oyster Society
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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)
Read article → Biology & SpeciesThe Pacific Oyster (C. gigas): Cream, Cucumber, and the Japanese Legacy
Understanding the world's most cultivated oyster - from Japanese origins to West Coast dominance
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
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