Effingham Inlet oysters are grown in a remote deepwater site on the west coast of Vancouver Island, inland from Barkley Sound. They are an intensively cultured product of uniform size with nice deep cups. The process starts on site with hatchery raised seed in a FLUPSY, or floating upwelling system. This boosts the oyster seeds’ growth rate by increasing water flow and food. When the oysters get a little bigger, they are transferred into stackable plastic trays, which are then suspended from rafts. They are conditioned from this time on by monthly tumbling in a large stainless steel drum to break off new growth. Lasting about one year, this phase produces the deeper cups, harder shells, and consistent size that we prefer. The waters of Effingham Inlet are salty and nutrient rich, yielding oysters that are salty, plump and sweet, finishing with a mild watermelon aftertaste.