Prince Edward Island Oysters

Shaped by the sea, wild and harvested Prince Edward Island oysters are the quintessential oyster: rugged on the outside, fresh, plump and cool with the salty-sweet essence of the ocean inside. The cold, shallow coves and bays around our island create the perfect beds for our oysters to flourish and form their distinct flavor. They’re free to naturally grow to perfection, providing just the right balance of minerals, salinity and nutrients. They’re also loaded with nutritious vitamins and minerals making them possibly the tastiest health-food ever (at least in our humble opinion).

Click on each cove and bay to see what makes them so special.

The East Bays Most oysters from the East Bays region are easily identified by their uniformly pale green colored shells. They come in sizes from compact little cocktail oysters to large full-bodied ones.

Murray River Nestled in the extreme south east corner of the island this region is defined by the Murray, Greek and Fox rivers that flow into Murray Harbour.

Orwell Cove This sheltered cove and rivers produce excellent oysters with a characteristic dark green and brown shell.

The Rivers An abundant source of oysters since the 19th century when fishers would report finding foot-long oysters.

Savage Harbour The oysters from Savage Harbour usually have a pale brown somewhat blond tint to their shells.

Rustico The region—containing its namesakes, Rustico Bay and North Rustico Harbour—produce oysters of all sizes with shells that feature a a light brown color with white or pale yellow highlights.

New London Home to some of the island’s most prized specimens, this region’s oysters feature a rich, reddish brown hue or a mix of brown and light green shells. Occasionally, giant 8- to 10- inch oysters are pulled from the waters.

Bedeque Fed by the Dunk and the Wilmot rivers, this shallow bay is classified as the only extensive and productive wild oyster holding estuary in Canada. Oysters of all shapes and sizes are pulled from the waters.

Malpeque and the Narrows The name Malpeque is synonymous with Prince Edward Island oysters. Oysters of all shapes and sizes are pulled from the vast area.

Cascumpec Oysters from this region feature shells that range from deep brown, cocoa colored to dark brown with a hint of emerald green.

Shucking isn’t scary. In fact, it’s pretty easy once you know how to do it properly. Learn how to quickly open oysters with tips from our expert.

The oyster flavor varies depending on where it was fished or harvested. They can be sweet, salty or briny and commonly feature a creamy, buttery flavor with hints of cucumber.1


Thanks to innovation in transportation and refrigeration, deliciously fresh PEI oysters are available year-round.

How to store

How to Store

We want to make sure you always enjoy the optimal flavor of our oysters. That’s why proper storage is so important. Live oysters can be stored for up to three weeks. Once shucked, oysters’ freshness lasts for about a week.

  • Place oysters flat side up and cover with a wet cloth in a refrigerator set from 34ºF-38 ºF (1.111℃ and 3.3333℃).
  • Do not store in closed containers or bags.
  • Do not leave in water.
  • Brush oysters under running water just prior to using.

Tips from the Pros

  • Look for oysters that have tightly closed, undamaged shells.
  • Tap any “gaping” or slightly open shells. If they close they’re still good. If not, say goodbye.
  • If the oyster makes a hollow sound when you tap it, it’s lost its liquid and should be tossed.
  • Give the oyster a shake and listen carefully. Skip it if you hear a sloshing sound.
  • Shucked oysters should smell like the ocean and be surrounded with clear (not cloudy) liquid.
Tips from the pros


Salty, fresh and sweet. These recipes are just a sample of delicious ways you can enjoy PEI oysters.