Oysters - West Coast, Fanny Bay, Farmed, Canada
The moderately small, beautifully fluted shells of Fanny Bay Oysters hide a gem! Hearty, firm and smooth, their pronounced cucumber flavor is considered one of Canada’s finest culinary offerings.
Region & Fishery
An oyster produces a pearl when a grain of sand or some other irritant becomes trapped inside. The oyster then coats it repeatedly with nacre, a combination of calcium and protein, otherwise known as Mother of Pearl, to reduce the irritation.
Serve Fanny Bay Oysters raw on the half shell, over shaved ice. Wedges of fresh lemon and a few dabs of horseradish are all that is needed to compliment this unique flavor experience.
Fanny Bay Oysters are an intriguing taste experience. But they also offer a good source of Selenium, Zinc, Iron and Magnesium and B Vitamins, as well as Omega-3 fatty acids. Low in fat and high in protein, as well.
FFM Seafood Cooking Methods - Shucking Oysters
|Amount||Percent Daily Value|
|Total Carbohydrate (g)||6||2%|
|Percent Daily Value|
Info Source U.S. Food and Drug Administration