Huge, massive texture, almost like biting into a flan. The flavour of the sea came right through. One of my all-time favourites from my time in BC. Slightly flaky to open though. On Effingham Oysters (from dianasseafood.com)
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 waters of Effingham Inlet are salty and nutrient rich, yielding oysters that are salty, plump and sweet, finishing with a mild watermelon aftertaste.
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