Komo Gway
British Columbia · Pacific Coast, Canada
Crassostrea gigas
A northern BC First Nations-named Pacific oyster — cold fjord water and slow growth produce a firm, mineral-rich oyster with balanced brine and the characteristic depth of northern BC's cold-water Pacific growing sites.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmineral
Pair with
ChablisBC Pinot Gris
Always start here
The reference version.
A northern BC First Nations-named Pacific oyster — cold fjord water and slow growth produce a firm, mineral-rich oyster with balanced brine and the characteristic depth of northern BC's cold-water Pacific growing sites.
What you'll tasteas it arrives
Brine
3
Sweet
3
Mineral
4
Umami
3
Acid
—
Details
Cultivationrack-and-bag · 3–4 yearsWaterBC fjordsAppearancemedium · elongated
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SinkuBritish ColumbiaA northern BC fjord Pacific oyster grown in cold, clear inland sea waters — mineral-forward with firm texture and moderate brine, the name drawing from First Nations language of the region.Phantom CreekLoughborough InletLoughborough Inlet is a dramatic fjord system north of Campbell River — cold, clear fjord water and slow tidal exchange produce mineral-forward Pacific oysters with firm texture and the depth characteristic of north BC fjord growing sites.
Taste them tonight
Shucking these yourself? The Oyster Kit
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