That distictive heavy fluting gets me all excited and dorky with the anticipation that I'll shortly be partaking in one of my favorite rituals here at our fish house. It belongs to one of this lover of all things Oyster's top 5 go to picks. A limited number are harvested weekly making this one of the hardest oysters to source from Canadian Waters. The farm location was selected to take advantage of the nutrient-rich waters’ tidal flush from the Okeover, Lancelot, and Malaspina Inlets. Royal Miyagi are grown on specially designed longlines for a two-year period which keep the growing oysters free to feed and grow without being setback by competing sea life. Before harvest the oysters are moved to the beach to harden and shape the shells for approximately a six-month period. The flavor of these delicate animals starts with a bright sweet melon scented brine tapering off with mild kiwi & cucumber finishes depending on time of year.