Hurricane Island

Crassostrea virginica

Hand-harvested from the cold, clean waters of Nova Scotia's Northumberland Strait. Small to medium oysters with intense brininess, firm crisp texture, and a notably sweet finish.

Brininess

Size Small to Medium

Shell deep cupped

Flavor Profile

Primary Flavors

Secondary Notes

Clean Refreshing Firm

Finish

Sweet, clean, crisp

Expert Notes

Hurricane Island oysters are hand-harvested from the pristine, cold waters of the Northumberland Strait off Nova Scotia. Named after Hurricane Fiona that impacted the east coast, these oysters deliver a distinctive high-salinity punch that's characteristic of the region's clean waters. The initial crisp brininess gives way to a remarkably sweet finish, with firm, crisp meats that provide a refreshing, clean eating experience. Their balance of intense saltiness with sweet complexity makes them a standout among Atlantic Canadian oysters.

Origin & Characteristics

Species: Crassostrea virginica
Native to: Canada
Grown in: Northumberland Strait, Nova Scotia, Prince Edward Island
Size: Small to Medium (2-3 inches)
Shell Color: Tan-greenish with white-smooth finish
Meat Color: Cream to light gray

Perfect Pairings

Best Seasons: Fall, Winter, Spring

What Experts Say

Across 5 sources, tasters describe this oyster as:

salty sweet delicate meaty floral

Unique notes: wheatgrass, slick aftertaste, nutty

"The Hurricane will certainly sweep you away! A force to be reckoned with, it has a delicate flesh that isn't without a satisfying 'snap' under tooth. It has a pretty, salty sweet finish with lingering notes, faint floral tones and wheatgrass pleasantly hanging on the palate for a few more moments of savoring."

Gadaleto Seafood

delicatesaltysweetfloralwheatgrass

"Meaty but, slick aftertaste"

Oysterater — MassCoyote

meatyslick

"From the east coast of Canada, these compact beauties are farmed"

Grub Street

compact

"Bag-cultured Eastern oyster from New Brunswick, known for its delicate, slightly meaty texture with a salty, sweet finish and lingering floral notes."

Search Results Summary

delicatemeatysaltysweetfloral

"Compact and have a slightly nutty finish"

Search Results Summary

compactnutty

About the Farm

Bag-cultured oyster from Little Shemogue Bay in New Brunswick's Northumberland Strait.

Cultivation Method: rack and bag

History & Background

Featured in summer oyster guides as one of the best East Coast oysters to eat during warm months. Regularly served at upscale New York restaurants including Hudson Clearwater, Lure, Monarch Room, and Monkey Bar.

Did You Know?

Despite the name 'Hurricane Island', the oysters are from Little Shemogue Bay in New Brunswick, Canada
Described as 'compact beauties' that are ideal for summer eating
Featured in Grub Street's '8 Oysters You Should Be Eating This Summer' guide