Eastern Beau Soleil Oysters (crassostrea virginica)
From Miramichi Bay, New Brunswick these are the perfect starter oyster. Because of their carefully controlled, rocking, uncrowded environment, Beausoleil shells are always perfect. Not big—it still takes them four years to reach a 2.5-inch cocktail size—but well-groomed, and so uniform they almost look stamped out by machine. The white shells have a classy black crescent. The flavor is refined and light, like a Caraquet, but with a bit more brine, and something of the yeasty warm-bread aroma you get with good Champagne. If I had a novice oyster eater in my care and wanted to guarantee a successful first experience, I’d order a dozen Beausoleils.
Oysters are the environmental stewards of our waterways. Each individual oyster filters up to 50 gallons of seawater per day leaving our waters cleaner and better suited for nurturing young fish.
Our oyster farms work hard to keep our estuaries clean so that oysters can thrive. This means cleaning up any tools, wood structures, cages, and lines from the water in order to keep the environment for oysters and their counterparts clean and healthy.
As a 100% transparent and sustainable seafood supplier, Royal Hawaiian was one of the first seafood processors in the country to collaborate with the Monterey Bay Seafood Watch program to ensure that we only sell products from fisheries that are responsibly harvested or aquacultured.