Fanny Bay’s oyster farms up in British Columbia are responsibly managed and regulated. They are grown in suspended bags in the ocean near Baynes Sound (off Vancouver Island), and then transferred to the intertidal area for hardening. The process of growing, hardening, and transporting oysters is strictly monitored and harvest locations and dates are labeled for full traceability. These oysters are larger than average, are salty with firm flesh and have a slightly sweet-ish finish.
Oysters, a part of the mollusk family, are filter feeders. This means that oysters filter and clean the water; however, this also entails that oysters take in toxins from their surrounding water. For this reason, it is critical that oysters have 110% traceability in case there is a food poison or disease outbreak caused by the oysters. It is also for this reason that state regulators must diligently test the water quality of each oyster farm to ensure food safety and prevent harm.
Oyster farming needs no additional input except for water, so there’s no fish feed pollution or chemical additives. Because these are farmed oysters (in comparison with wild collected), there is almost zero risk of damaging the environment when it comes to harvest.