Satori
Crassostrea gigas
Pacific oyster from British Columbia cultivated using deep water start, tumbling, and beach methods. Medium brininess with fresh, clean taste and distinctive cucumber finish.
Flavor Profile
Finish
Fresh, clean with cucumber notes
Expert Notes
Satori oysters are cultivated using deep water starting methods, then tumbled and beach-cultivated to develop their distinctive profile. These Pacific oysters showcase medium brininess with a refreshingly clean taste that's highlighted by distinctive cucumber notes on the finish. The careful cultivation process in British Columbia's cold Pacific waters produces a crisp, fresh oyster with bright flavors and a refined, vegetal character that sets them apart. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Pacific British Columbia
- Size
- Small to Medium (2-3 inches)
- Shell Color
- Gray-white with natural ruffled edges
- Meat Color
- Pale cream
What Experts Say
Across 3 sources, tasters describe this oyster as:
Unique notes: hint of cucumber, hard shell
"Just meaty enough to satisfy but not too large. Great taste!"
meaty
"Moderately firm texture, fresh taste, and a hint of cucumber."
freshcucumberfirm
"Tray-grown oyster from the Denman Island side of Baynes Sound, beach-finished for a harder shell."
hard shell
About the Farm
Satori Oysters are cultivated in the pristine waters off of Denman Island in Baynes Sound on the eastern side of Vancouver Island. They are beach cultivated and machine tumbled to give them a uniform shape and deep cups.
- Cultivation Method
- beach culture
History & Background
Cultivated on Denman Island side of Baynes Sound, British Columbia, these oysters are beach-finished to develop harder shells and increased texture.
Did You Know?
- Machine tumbled for uniform shape and deep cups
- Beach finishing increases shell hardness and 'bite' or texture
Sources & References
This information was compiled from 3 sources.
- Satori - Oysterater — Oysterater
- Satori Oysters Flavor - Chefs Resources — Chefs Resources
- OysterFinder - The Oyster Guide — Oyster Guide
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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
Read article →