Fanny Bay oysters are cultured on the beaches of Baynes Sound near the town of Fanny Bay, British Columbia, which is located about half way up the east side of Vancouver Island. They start out as hatchery produced seed in trays suspended from the surface to hasten their initial growth, but are transferred directly onto the beach once they have put on a little weight. There they develop their nice cup and thick shells, reaching market size in twelve to eighteen months. Water from the Pacific Ocean flows directly through the Strait of Juan de Fuca then up the Strait of Georgia over the site, producing oysters that tend to be quite salty. Their flavor is sweet with an aftertaste similar to that of cucumber.