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Komo Gway

Crassostrea gigas

Beach-grown Pacific oyster from Baynes Sound on Vancouver Island. Clean, briny flavor with firm texture, subtle cucumber notes, and a slightly sweet finish. Harvested from the traditional territory of the K'ómoks First Nation.

Brininess

Size Medium

Shell deep cupped

Flavor Profile

Primary Flavors

Secondary Notes

Clean Bright Refreshing Balanced

Finish

Slightly sweet with crisp cucumber notes

Expert Notes

Komo Gway oysters showcase the pristine waters of Baynes Sound with a bright, clean flavor that pops on the tongue. Beach-grown in the nutrient-rich intertidal zones of the K'ómoks First Nation territory, these Pacific oysters develop firm flesh and a refreshing briny taste with subtle cucumber notes. The balanced salinity (28-30 ppt) and year-round cultivation create a well-rounded oyster with natural sweetness and a crisp finish that needs no mignonette.

Origin & Characteristics

Species: Crassostrea gigas
Native to: Japan
Grown in: Baynes Sound, Vancouver Island, British Columbia, K'ómoks First Nation Territory, Comox Valley
Size: Medium (2.5-3.5 inches)
Shell Color: Gray with natural ruffled edges
Meat Color: Cream to light gray

Perfect Pairings

Best Seasons: Fall, Winter, Spring

What Experts Say

Across 5 sources, tasters describe this oyster as:

briny clean cucumber firm sweet

Unique notes: bright flavor that pops, crisp

"Plump, with a clean, crisp, slight cucumber flavor."

Taste With The Eyes

cleancrispcucumber

"Excellent BC representative, lots of bright flavor that pops on the tongue as if it already has mignonette."

Oysterater — Matt Carrizales

bright

"Firm texture with a briny taste, subtle cucumber flavor, and slightly sweet finish."

Chefs Resources

firmbrinycucumbersweet

"Known for their clean, briny flavor and firm texture."

The Oyster Encyclopedia

cleanbrinyfirm

"Plump ivory flesh with a deeply colored gill and golden mantel. The best premium beach oyster from British Columbia."

Taste With The Eyes

plump

About the Farm

A company wholly owned by the K'ómoks First Nation, Pentlatch Seafoods produces Komo Gway Oysters within their traditional territory in Baynes Sound, British Columbia.

Cultivation Method: bottom culture

Visit Farm Website →

History & Background

The K'ómoks First Nation derived the name 'Komo Gway' from their god of the underworld, also known as 'Ruler of the Undersea,' symbolizing the deep cultural significance of these oysters to the indigenous people of the region.

Pentlatch Seafoods honors the Legend of Komo Gway by ensuring the sustainability of the sea and its creatures through an Environmental Stewardship Program with the mission statement 'CLEAN WATER Our Responsibility, Our Legacy,' which ensures sustainability of resources and their legacy to future generations.

Did You Know?

Named after the K'ómoks First Nation's mythical god who controls the tides
Recognized as the best premium beach oyster from British Columbia
The company seeds millions of Manila Clams and Pacific Oysters annually on their beaches

Sources & References

This information was compiled from 5 sources.

Komo Gway Oysters Rockefeller - Taste With The Eyes — tastewiththeeyes.com
Komo Gway Oysters - Chefs Resources — chefs-resources.com
Komo Gway Oyster - Oysterater — oysterater.com
Baynes Sound Oysters - The Oyster Encyclopedia — oysterencyclopedia.com
Island Artisans – Pacific Kiss Oysters - Don Genova's Blog — blog.dongenova.com

Learn More

Biology & Species

Komo Gway