The Oyster Guide

If I could eat any oyster from PEI, it would be a Colville Bay. Sometime-lobsterman, fulltime-oysterman Johnny Flynn grows Colville Bays near his home where the mouth of the Souris (that’s “Surrey”) River empties into Colville Bay on the southeast coast of PEI. They are unparalleled oysters. Stunning teardrop-shaped, jade shells let you know they are different right away. Delightfully crunchy texture and sweet meat confirm their excellence. A Colville Bay starts off with medium salt, then fills your mouth with nutty, popcornlike flavors, and finishes with a lingering floral lemon zest.

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