History

Pacific oysters have been farmed on Vancouver Island and the Sunshine Coast since the 1920s, when Japanese-Canadian oyster farmers introduced the Pacific oyster (Crassostrea gigas) to BC waters. Fanny Bay Oysters on Vancouver Island, founded in the 1980s, became the city's reference grower. Joe Fortes Seafood opened 1985 as Vancouver's first upmarket oyster bar, the rooftop summer raw bar a city calendar.

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Common allergens: Shellfish

Make it at home

Yield Serves 2, 12 oysters totalHands-on 20 minTotal 20 minDifficulty Intermediate

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.

Tip from the editors. 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.

Where to eat pacific northwest oysters

Pacific Northwest oysters in Seattle

The Walrus and the Carpenter ★ 4.8

$$$ Oyster BarBallard

The Walrus and the Carpenter in Seattle's Ballard is Renee Erickson's 2010 oyster room, a wood and marble bar, a chalkboard of 14 oysters. Priced at $$$.

OrderA flight of Hood Canal and Samish Bay oysters with the steak tartare and rye toast.

TipWalk-ins from 17:00 on Tuesday to Thursday; Friday and Saturday line up by 16:45 or take Resy at 16:30.

Directions Book

Taylor Shellfish Oyster Bar Pioneer Square ★ 4.5

$$ Oyster BarPioneer Square

Taylor Shellfish Oyster Bar in Seattle's Pioneer Square is the on-counter outpost of the 135-year Samish Bay farm: half-shells, geoduck crudo, manila clams.

OrderA dozen Olympias and Kumamotos from the farm, with a glass of grower's Champagne.

TipHappy hour 16:00-17:00 drops the oysters to $1.75 each; the Occidental location is the largest and quietest of the three.

Directions Book

Taylor Shellfish Oyster Bar Melrose ★ 4.4

$$ Oyster BarCapitol Hill

Taylor Shellfish Oyster Bar Melrose in Seattle's Capitol Hill is the Capitol Hill outpost inside Melrose Market: a marble bar, Samish Bay oysters.

OrderHalf-shell oyster flight with the steamed manilas in white wine, butter and parsley.

TipWalk in for the marble bar; the back room books on Tock and turns slower.

Directions Book

Shaker + Spear ★ 4.3

$$$ SeafoodBelltown

Shaker + Spear in Seattle's Belltown is the Kimpton Palladian seafood room: a kitchen working off the Pike Place fishmongers and Hood Canal growers down.

OrderThe whole roasted rockfish with brown butter and capers, deboned tableside.

TipThe two top by the kitchen pass is the best seat for solos; happy hour 16:00-18:00 with $2 oysters.

Directions Book

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Pacific Northwest oysters in Vancouver

Joe Fortes Seafood & Chop House ★ 4.4

$$$$ SeafoodWest End

Joe Fortes on Thurlow is Vancouver's long-running upmarket seafood house since 1985, named for Vancouver's first lifeguard, plus a rooftop oyster bar.

OrderA dozen Read Island oysters with a glass of BC sparkling, plus the cedar plank salmon.

TipThe rooftop oyster bar walks in for sundowner oysters from 16:00 May to September; the dining room books on OpenTable.

Directions Book

Boulevard Kitchen & Oyster Bar ★ 4.6

$$$$ Tasting $95-145SeafoodDowntownChef Roger Ma

Boulevard Kitchen & Oyster Bar at the Sutton Place Hotel under executive chef Roger Ma runs Vancouver's reference oyster bar plus a wood-fired Pacific menu.

Book2 weeks out on OpenTable ahead

Directions Book

Blue Water Cafe ★ 4.7

$$$$ Tasting $95-135SeafoodYaletownChef Frank Pabst

Blue Water Cafe in Yaletown under chef Frank Pabst since 2000 is Vancouver's reference seafood room, Ocean Wise certified and the Unsung Heroes host annual.

Book2 weeks out on OpenTable ahead

Directions Book

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