Eat BC Oysters

Spicy Pear Sauce for BC Oysters

Jim Russell — Wed, 27 Mar 2019 06:21:02 +0000

FROM FARM TO PLATE

SPICY PEAR SAUCE FOR BC OYSTERS

Recipe courtesy of Ocean Wise Executive Chef Ned Bell

It’s fun to experiment with your own sauces for oysters. All you need is something salty, something sweet, something spicy to compliment the spectacular flavour of BC oysters.

INGREDIENTS
1/4 cup white wine
1/4 cup diced pears
1 TBSP diced jalapeno
Juice of 1/2 lime
1/8 TSP freshly ground pepper
1/8 TSP smoked sea salt

FROM FARM TO PLATE

SPICY PEAR SAUCE FOR BC OYSTERS BC OYSTERS

Recipe courtesy of Ocean Wise Executive Chef Ned Bell

INSTRUCTIONS
1. Stir together all ingredients; let sit at least 10 minutes or up to 1 hour before serving. Even better if made a day ahead.

VIEW ALL RECIPES

INSTRUCTIONS
1. Stir together all ingredients; let sit at least 10 minutes or up to 1 hour before serving. Even better if made a day ahead.

VIEW ALL RECIPES

The post Spicy Pear Sauce for BC Oysters appeared first on Eat BC Oysters.

Classic Mignonette for BC Oysters

Jim Russell — Wed, 27 Mar 2019 05:58:35 +0000

FROM FARM TO PLATE

CLASSIC MIGNONETTE FOR BC OYSTERS

Recipe courtesy of Ocean Wise Executive Chef Ned Bell

This sauce is a traditional accompaniment for fresh shucked oysters.

INGREDIENTS
1/4 cup red wine vinegar
1/4 cup finely minced shallot
1/4 teaspoon freshly ground pepper

FROM FARM TO PLATE

CLASSIC MIGNONETTE FOR BC OYSTERS BC OYSTERS

Recipe courtesy of Ocean Wise Executive Chef Ned Bell

This sauce is a traditional accompaniment for fresh shucked oysters.

INGREDIENTS
1/4 cup red wine vinegar
1/4 cup finely minced shallot
1/4 teaspoon freshly ground pepper

INSTRUCTIONS
1. Stir together all ingredients; let sit at least 10 minutes or up to 1 hour before serving. Even better if made a day ahead.

VIEW ALL RECIPES

INSTRUCTIONS
1. Stir together all ingredients; let sit at least 10 minutes or up to 1 hour before serving. Even better if made a day ahead.

VIEW ALL RECIPES

The post Classic Mignonette for BC Oysters appeared first on Eat BC Oysters.

Baked BC Oysters

Jim Russell — Wed, 27 Mar 2019 05:42:03 +0000

FROM FARM TO PLATE

BAKED BC OYSTERS

Recipe courtesy of Ocean Wise Executive Chef Ned Bell

This dish is great for showcasing meatier large B.C. oysters which lend themselves well to baking or grilling. The silky buttery béarnaise sauce ramps up their creaminess and bakes up beautify golden.

INGREDIENTS
4 large size B.C. oysters
1 cup (2 sticks) unsalted butter
1 small shallot, finely chopped
½ cup white wine
4 TBSP white wine vinegar
4 egg yolks
2 TBSP tarragon, finely chopped
½ TBSP sea salt
¼ TBSP freshly ground black pepper

FROM FARM TO PLATE

BAKED BC OYSTERS

Recipe courtesy of Ocean Wise Executive Chef Ned Bell

INGREDIENTS
4 large size B.C. oysters
1 cup (2 sticks) unsalted butter
1 small shallot, finely chopped
½ cup white wine
4 TBSP white wine vinegar
4 egg yolks
2 TBSP tarragon, finely chopped
½ TBSP sea salt
¼ TBSP freshly ground black pepper

INSTRUCTIONS
1. Make the Bearnaise sauce: Melt the butter in a small saucepan over medium heat. Allow to simmer, spooning off the white froth as it rises to the surface, until there’s no more froth and the milk solids accumulate on the bottom sides of the pan. Remove the pan from the heat and let the solids settle for a few minutes. Strain the clarified butter through a fine-mesh sieve and set aside.
2. Wipe out the saucepan and add the shallots, wine and white wine vinegar and bring to a boil over medium heat. Reduce to medium heat and simmer until liquid has reduced to 2 TBSP. Remove pan from heat and allow to cool.
3. Fill a saucepan with a couple inches of water and bring to simmer over medium-high heat, then reduce to low. Set a stainless-steel bowl over the simmering water and add the egg yolks. Whisk the yolks until doubled in volume, about 3 minutes.
4. Whisk in clarified butter at a steady pace until all the butter has been incorporated and the sauce has emulsified.

5. Remove the bowl from the heat and whisk in the reserved shallot reduction. Add salt, pepper and tarragon, taste and adjust as needed. Sauce should have a smooth silk texture.
6. Preheat oven to 375 F.
7. Shuck oysters, discard top shell, drain oyster liquid from oyster meat.
8. Spoon sauce on to the oysters, completely covering the meat of the oyster. Bake oysters at 375 F for about 10 minutes, or until the sauce is golden brown.
9. Serve immediately.

VIEW ALL RECIPES

The post Baked BC Oysters appeared first on Eat BC Oysters.

Yves and Sebastien Perreault

Jim Russell — Fri, 01 Mar 2019 18:24:12 +0000

LITTLE WING OYSTERS LTD.

YVES & SEBASTIEN PERREAULT

ABOUT
I’ve been an oyster farmer for 18 years. Sebastien has been picking shells since he was six.

B.C.’s coast is a nice place to work. The water is super clean, remote, rich with phytoplankton and undisturbed. Our oysters are very plump, sweet and rich. Amazingly delicious. Oysters are very much like wine: every region is a little different.

There’s always work to be done: harvesting, maintenance, monitoring. There’s someone on our rafts at least six days a week.

B.C. has some of the best oysters in the world.

LITTLE WING OYSTERS LTD.

YVES & SEBASTIEN PERREAULT

ABOUT
I’ve been an oyster farmer for 18 years. Sebastien has been picking shells since he was six.

There’s always work to be done: harvesting, maintenance, monitoring. There’s someone on our rafts at least six days a week.

B.C. has some of the best oysters in the world.

https://www.eatbcoysters.ca/wp-content/uploads/2019/03/Yves_1.mp4

VIEW LITTLE WING OYSTERS LTD.BACK TO HOME

The post Yves and Sebastien Perreault appeared first on Eat BC Oysters.

Cindy Osmond

Jim Russell — Fri, 01 Mar 2019 18:24:10 +0000

PARADISE OYSTERS

CINDY OSMOND

ABOUT
My husband has been farming oysters for 35 years, and I joined him about 5 years ago. We chose this location because of the tides and pristine water conditions, which are perfect for the oysters.

The taste of our oysters are unique because they’re a little bit salty, but not too salty; sweet but not too sweet. The brininess and the sweetness varies with the water depth, season and location of the oyster.

Our oysters feed and live off the ocean naturally.

Everyone should enjoy oysters or at least give them a try. Oysters are healthy, fresh, organic, gluten-free, pure, clean and a great source of essential nutrients.

CINDY OSMOND

Our oysters feed and live off the ocean naturally.

Everyone should enjoy oysters or at least give them a try. Oysters are healthy, fresh, organic, gluten-free, pure, clean and a great source of essential nutrients.

https://www.eatbcoysters.ca/wp-content/uploads/2019/03/Cindy_1000kbps.mp4

VIEW PARADISE OYSTERSBACK TO HOME

The post Cindy Osmond appeared first on Eat BC Oysters.

Keith Reid

Jim Russell — Fri, 01 Mar 2019 18:24:09 +0000

KUSSHI OYSTERS

KEITH REID

ABOUT
It goes back to when I was really young. I started picking oysters from the beach with my father, and working on a commercial fishing boat when I was 10. I was drawn to the ocean and later took over my father’s oyster farm.

It’s the pristine water here in Baynes Sound. There’s a watershed that brings nutrients into the Sound year ‘round, making the water rich and prolific. B.C. is the perfect place to grow oysters.

Oysters convert the natural algae in the water into pure healthy protein. They’re one of the most sustainable, nutritious and natural foods on the planet.

KUSSHI OYSTERS

KEITH REID

Oysters convert the natural algae in the water into pure healthy protein. They’re one of the most sustainable, nutritious and natural foods on the planet.

https://www.eatbcoysters.ca/wp-content/uploads/2019/03/Keith_1.mp4

VIEW KUSSHI OYSTERSBACK TO HOME

The post Keith Reid appeared first on Eat BC Oysters.

Gordy McLellan

Jim Russell — Fri, 01 Mar 2019 18:24:09 +0000

MAC’S OYSTERS

GORDY McLELLAN

ABOUT
My grandfather started oyster farming in 1947 and I’ve been doing this all my life. I’m the third generation and my son works with me so he’s the fourth. It’s a family business and I hope it stays in the family. We also work with other mostly small farmers. We’re a close community.

Oysters taste different wherever you go. My Mom likes the oysters from Ship’s Point and my Dad likes the ones from Buckley Bay. I like them all: raw, cooked, every which way.

Oyster farming is completely sustainable. Like all types of farmers, we buy seed and plant it, but we don’t have to feed the oysters at all. They feed naturally off the ocean.

MAC’S OYSTERS

GORDY McLELLAN

Oysters taste different wherever you go. My Mom likes the oysters from Ship’s Point and my Dad likes the ones from Buckley Bay. I like them all: raw, cooked, every which way.

Oyster farming is completely sustainable. Like all types of farmers, we buy seed and plant it, but we don’t have to feed the oysters at all. They feed naturally off the ocean.

https://www.eatbcoysters.ca/wp-content/uploads/2019/03/Gordon_1_1.mp4

VIEW MAC’S OYSTERSBACK TO HOME

The post Gordy McLellan appeared first on Eat BC Oysters.

Mica Verbrugge

Jim Russell — Fri, 01 Mar 2019 18:23:59 +0000

EFFINGHAM OYSTERS INC.

MICA VERBRUGGE

ABOUT

We have full exposure to the Pacific Ocean on the west side of Vancouver Island. Clean Pacific water comes in with every wave and tide, feeding and then flushing our oysters as it goes out again. The water is incredibly clean, and always tests above and beyond anyone’s standards.

We can change the oysters depending on the depth where they’re grown. In the winter we grow them close to the surface, where the limited food is most available. This produces the plumpest happiest oyster possible. In the summer we lower them 25 meters to keep them in cold, crisp water, which prevents them from spawning. This keeps the oyster firm and sweet. Growing the oysters in deep water means the oysters taste like the ocean, not the beach.

You have to love oyster farming to keep at it, because you’re farming in all kinds of weather. We have a very diverse and happy team of people of all ages, men and women and local First Nations people – about nine of us in peak season.

EFFINGHAM OYSTERS INC.

MICA VERBRUGGE

ABOUT

https://www.eatbcoysters.ca/wp-content/uploads/2019/03/Mica_1.mp4

VIEW EFFINGHAM OYSTERS INC.BACK TO HOME

The post Mica Verbrugge appeared first on Eat BC Oysters.

BC Oyster Bisque

Jim Russell — Wed, 06 Feb 2019 17:36:37 +0000

FROM FARM TO PLATE

BC OYSTER BISQUE

This delectable Oyster Bisque recipe comes to us from Chef Ronald St. Pierre, Owner of Locals Restaurant in Courtenay.

Serves 6-8

INGREDIENTS

250 ml onion , brunoise
125 ml fennel , thinly shaved
250 ml celery, brunoise
30 ml garlic, minced
1 pinch saffron
200 ml white wine
250 ml potato, brunoise
1 qrt oysters, raw , rinsed
2 L fish veloute
2 L 36% whipping cream

FROM FARM TO PLATE

BC OYSTER

BISQUE

This delectable Oyster Bisque recipe comes to us from Chef Ronald St. Pierre, Owner of Locals Restaurant in Courtenay.

Serves 6-8

INGREDIENTS

INSTRUCTIONS
1. Sweat the onion until translucent, add the celery, fennel sweat without colouring.
2. Add the garlic and saffron and cook one minute on low heat.
3. Deglaze with the wine. Reduce by half.
4. Add the oysters, veloute, potatoes, and cream. Cook until the potatoes are cooked through.
5. Blitz in the Vitamix or blender. Season. Strain. Cool.

VIEW ALL RECIPES

The post BC Oyster Bisque appeared first on Eat BC Oysters.

Grilled BC Oysters Parmesan

Jim Russell — Thu, 24 Jan 2019 16:55:09 +0000

FROM FARM TO PLATE

GRILLED BC OYSTERS PARMESAN

INGREDIENTS
24 fresh BC-farmed oysters in the shell
¾ cup (175 ml) whipping cream
2 tbsp (30 g) local parmesan cheese, grated
¼ cup (50 g) butter
Fresh ground black pepper to taste
2 tbsp (30 g) fresh parsley, chopped

FROM FARM TO PLATE

GRILLED BC OYSTERS PARMESAN

8. Season with fresh ground black pepper.
9. Drizzle with melted butter.
10. Grill until the cheese is golden brown. (Don’t overcook them or they will be rubbery.)
11. Move the oysters to a serving platter and enjoy piping hot.

VIEW ALL RECIPES

INSTRUCTIONS
1. Pre-heat the grill to high heat.
2. Melt the butter and set aside.
3. Scrub oysters in cold running water. Discard any oysters that are not tightly closed.
4. Shuck the oysters. Place the meat in the bowl-shaped side of the shell and pour off some of the liquid.
5. Place the oysters, in the half shell, on the grill or on a baking sheet.
6. Spoon one to two teaspoons whipping cream over each
oyster.
7. Sprinkle each oyster with freshly grated Parmesan cheese and parsley.
8. Season with fresh ground black pepper.
9. Drizzle with melted butter.
10. Grill until the cheese is golden brown. (Don’t overcook them or they will be rubbery.)
11. Move the oysters to a serving platter and enjoy piping hot.

VIEW ALL RECIPES

The post Grilled BC Oysters Parmesan appeared first on Eat BC Oysters.