Phantom Creek

"One of the few BC oysters grown bag-to-beach, as so many are in Washington State. Phantom Creeks start off in suspension near Cortes Island, at the very top of the Strait of Georgia, and after a couple of years are turned loose on the beaches of the island for a few months of intertidal toughening. The result is not as gnarly as beach-grown BC oysters, but better shells and shelf-life than the suspension oysters."

cleanmildsweet

"A briny start followed by a sweet finish. These oysters are noted for their petite, plump meat, which offers a mild flavor and a clean finish."

brinysweetmildclean

"These oysters are very mild. Light ocean flavor from start to finish. Not briny or salty at all. These oysters really take on the flavor of what they have been eating. In this case these Phantom Creeks taste of lightly salted cucumber water. The sweetness of the cucumber comes forth and gently blends with the taste of ocean seafood. These pitbombs have a very deep cupped shell, which for a small sized oysters leaves a healthy amount of meat. The soft and sweet flavor makes the oyster excellent for first time oyster shooter."

mildcucumbersweetlight ocean

"Mild flavor and clean finish, with a petite size and firm meat."

mildcleanfirm

"Phantom Creek Oysters spend most of their lives growing plump in trays suspended from rafts in deep water. Three to six months prior to harvest, the oysters are placed on the beach to harden, resulting in stronger shells and firmer meats."

plumpfirm