Sawmill Bay
Crassostrea gigas
Sustainably farmed Pacific oyster from British Columbia's glacier-fed Discovery Islands. Medium-sized with firm texture, balanced brininess and sweetness, and a crisp, clean finish with subtle umami notes.
Flavor Profile
Finish
Crisp, clean, slightly umami
Expert Notes
Sawmill Bay oysters showcase the pristine, glacier-fed waters of British Columbia's Discovery Islands. Sustainably farmed over a two-year period using beach culture and rotary systems, these Pacific oysters develop firm, meaty textures with a balanced flavor profile. Medium brininess meets mild sweetness in a crisp, clean finish touched with subtle umami notes. Their cold-water environment contributes to bright, mineral-driven flavors that reflect the nutrient-rich Salish Sea terroir. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Discovery Islands, Quadra Island, British Columbia
- Size
- Medium (2-4 inches)
- Shell Color
- Gray-white with dark patterns
- Meat Color
- Cream to pale gray
Perfect Pairings
What Experts Say
Across 9 sources, tasters describe this oyster as:
Unique notes: glacier-fed waters influence, unique beach-grown taste
"Meaty and satisfying. Not completely leaning briney or creamy. Delightful, no filling and refreshing with a little sweetness on the back end."
meatyrefreshingsweetbalanced
"Small 60 gram cans with 5 to 6 small perfectly smoked oysters in their own delicious nectar. Juicy, tender, and full of flavor. Not tough or dense like the canned smoked oysters we get in the stores here that are from overseas."
juicytenderflavorful
"Beach raised/finished and feeds with the ebb and flow of the tides, spending part of its life out of the water, giving it a unique taste. With a good cup to it, this oyster has a stronger, fuller flavour and distinct sweet and briny finish."
strongfullsweetbrinyunique
"These oysters are farmed in glacier fed waters on Read Island. Divine!"
cleanfresh
About the Farm
Sawmill Bay Shellfish Company
Family-owned business based on Quadra Island in British Columbia, founded by Steve and Linda Pocock. Originally from England, they farmed vegetables in France before moving to BC, where they first raised cattle before transitioning to shellfish farming.
- Cultivation Method
- beach culture
History & Background
Farmed in the pristine, glacier-fed waters of the Discovery Islands Archipelago near Read Island, BC, population 50. The farm has been operating for over 15 years, selling fresh oysters direct to restaurants and wholesalers.
Steve and Linda Pocock built the business by personally knocking on restaurant doors to share their oysters. They now distribute to a wide variety of clients and have expanded into value-added products including smoked and canned oysters.
Did You Know?
- Some Sawmill Bay oysters are allowed to grow extremely large
- Shellfish from Sawmill Bay has one of the lowest carbon footprints of any protein source
- The oysters are processed and delivered within 24 hours of harvest with no holding tanks
Sources & References
This information was compiled from 9 sources.
- Sawmill Bay Oyster — OysteRater.com
- Sawmill Bay Shellfish | smoked oyster online store — sawmillbay.ca
- Guide to Local Wine and BC Oysters — Cowichan Valley Voice
- Sawmill Bay Smoke Oysters Review — Sport Fishing BC
- A West Coast Oyster Experience — Edible Vancouver Island
- Sawmill Bay Shellfish - Oyster Tribe — Oyster Tribe
- Shellfish Grower Builds Unique Direct-to-chef Market — Aquaculture North America
- Sawmill Bay will make you question other smoked oysters — Small Batch Vancouver
- Sawmill Bay Smoked Oysters 60g — Health Essentials
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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 →