Oysters on the half shell are on the menu at Joe Fortes, with its horseshoe oyster bar, at Boulevard's raw bar, at Blue Water Cafe and at Miku, six for $27.

The Pacific oyster is native to the Pacific coast of Asia, and Fisheries and Oceans Canada says it was first brought into British Columbia in 1912 or 1913 for aquaculture, with large-scale importation of seed oysters beginning in 1925. Fanny Bay, on Baynes Sound on the east coast of Vancouver Island, is best known for its oysters. In Vancouver, Joe Fortes serves oysters at a horseshoe oyster bar, and Boulevard and Blue Water Cafe both list oysters on their raw bar and seafood menus.

Where to eat Pacific oysters on the half shell in Vancouver

4 editor picks for Pacific oysters on the half shell in Vancouver, ranked by editorial score. All Vancouver signature dishes · Pacific oysters on the half shell across every city.

  • Blue Water Cafe

    Order The Blue Water Cafe Tower, the signature three tier seafood tower at $205.

    Blue Water Cafe is a seafood restaurant at 1095 Hamilton Street in Yaletown, led by Executive Chef Frank Pabst, with dinner nightly and a bar from 4:30pm.

    DetailsReserveDirections

  • Boulevard Kitchen & Oyster Bar

    Order The seafood tower for two, or the baked oysters with creamed spinach and wild oregano.

    Boulevard Kitchen & Oyster Bar is a seafood restaurant at 845 Burrard Street in the Sutton Place Hotel, led by Executive Chef Roger Ma and open seven days.

    DetailsReserveDirections

  • Miku

    Order Aburi salmon oshi sushi: pressed BC wild sockeye salmon with jalapeno and Miku sauce.

    Miku is a Japanese restaurant in Granville Square at 200 Granville Street, known for Aburi-style cuisine since 2008, with a waterfront patio and sushi bar.

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  • Joe Fortes Seafood & Chop House

    Order The legendary 3 tiered seafood tower, or the daily fresh sheet of fish.

    Joe Fortes Seafood & Chop House is a seafood restaurant at 777 Thurlow Street, serving classic American cuisine since 1985 and open daily from 11am to 11pm.

    DetailsReserveDirections

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Make it at home

Serves Serves 2, 12 oysters total20 minIntermediate

Ingredients

  • 12 fresh BC Pacific oysters, in shell
  • 2 tablespoons red wine vinegar
  • 1 shallot, very finely diced
  • 1 teaspoon cracked black pepper
  • 1 lemon, cut in wedges
  • Hot sauce to serve, optional
  • Crushed ice for serving

Method

  1. Scrub the oyster shells under cold running water with a stiff brush to remove grit. Discard any oysters with cracked shells or that don't close when tapped.
  2. Mix the red wine vinegar, finely diced shallot and cracked black pepper to make the mignonette. Set aside to mingle 10 minutes.
  3. Hold each oyster cup-side down with a tea towel. Insert an oyster knife at the hinge end and twist to pop the shell open.
  4. Run the knife along the top shell to detach the muscle. Discard the top shell. Slide the knife under the oyster to release it from the bottom shell.
  5. Arrange oysters on a bed of crushed ice on a plate or oyster platter. Keep the oyster liquor in the shell.
  6. Serve with mignonette, lemon wedges and optional hot sauce. Eat immediately.

Editor tip. Buy oysters from a reputable fishmonger the day you plan to eat. Store on ice, cup-side down. Never eat an oyster that doesn't close when tapped.

Common allergens: Shellfish.