Nootka Sound
Crassostrea gigas
Remote intertidal beach-farmed oyster from the fjords of West Vancouver Island. Art-deco striped shells in pink, purple, and green. Complex flavor with high brininess, nori sweetness, hints of muskmelon and raw milk, finishing with anise.
Flavor Profile
Finish
Slight hint of anise, complex and memorable
Expert Notes
Nootka Sound oysters are among the most remotely cultured oysters in North America, grown in the pristine fjords of West Vancouver Island. These distinctive oysters deliver a complex flavor profile with high brininess up front, followed by the sweetness of nori seaweed, hints of muskmelon and cold raw milk, finishing with a subtle anise note. Their art-deco patterned shells in lavender, pink, and purple make them as visually stunning as they are flavorful—a strong, sophisticated oyster from one of the wildest coastlines in North America. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- West Vancouver Island, Nootka Sound fjords, Plumper Harbour, Kendrick Inlet
- Size
- Small to Medium (2-3 inches)
- Shell Color
- Art-deco swirls of pink, purple, and green with striped patterns and dusty rose
- Meat Color
- White with dark black mantles
What Experts Say
Across 6 sources, tasters describe this oyster as:
Unique notes: roller coaster flavor, black mantles, watercolor striped shells
"Their flavor takes you on a roller coaster, with brine up front, then the nutty sweetness of nori, and finally a finish hinting at anise."
brinynuttynorisweetanise
"Nootka Sound oysters have a pulled teardrop shape, and the striped shells are streaked them in purple and dusty rose. Nootkas have white meats and black mantles."
brinynorianise
"White meat, highly briny with hint of anise."
brinyanise
"Known for their briny, complex flavor with hints of nori and anise. Their taste is described as buttery and slightly earthy."
brinycomplexnorianisebuttery
About the Farm
Nootka Sound Shellfish Ltd
Operates three shellfish tenures in the picturesque Nootka Sound region on the west coast of Vancouver Island, in remote oceanside fjords where wolves, sea lions, and gray whales rarely see a person.
- Cultivation Method
- intertidal beach
History & Background
Grown in the remote, oceanside fjords of West Vancouver Island in Nootka Sound, where no roads run and only intrepid kayakers manage to explore.
Considered among the finest of BC oysters, grown in a paradise of lush coastal rainforest, sandy beaches, and incredibly diverse marine life.
Did You Know?
- No roads run to Nootka Sound; only kayakers can access the area
- The shells look as though a watercolor artist streaked them in purple and dusty rose
- Nootkas have very white meats and very black mantles
Sources & References
This information was compiled from 6 sources.
- Nootka Sound - British Columbia - The Oyster Guide — oysterguide.com
- Nootka Sound Oysters - Chefs Resources — chefs-resources.com
- Oyster Varieties - The Seafood Merchants — theseafoodmerchants.com
- The Oyster Bar on Chuckanut Drive - Oysters Menu — theoysterbar.net
- Nootka Sound Shellfish Ltd — bcoceanfront.com
- Live Oyster Descriptions 2015 - Fortune Fish — fortunefishco.net
You Might Also Like
Apalachicola
US Gulf CoastWild-harvested Gulf Coast oyster from Florida's legendary Apalachicola Bay. Small, intensely briny, and robust with a distinctive flavor that earned global recognition as the pinnacle of oyster quality.
Bagaduce
US East CoastA distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.
Barnstable
US East CoastA classic Cape Cod Bay oyster from historic Barnstable Harbor. Sweet and nutty with firm, crunchy texture, balanced brine, and a distinctive lobster-stock finish reminiscent of a New England clambake.
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
Read article →