Raw oysters on the half shell may appear to be a long way from this place.
However, this is where many oysters begin their journey to the oyster bars, tables in finer restaurants and our own tables.
On this beautiful winter day, a drive along the north shore took us past the PEI Oyster Company. The facilities, located on one side of a bridge, were deserted. On the opposite side, four men worked on
and under the ice. Burr...
At the worksite on the frozen bay, the men had cut out blocks of ice to allow access to the diver. Beneath them are the oysters which are at various stages of development. The growing time is from five to seven years to achieve market size. The process, at various stages, involves mesh bags, racks
and cages.
The frozen bay is no deterrent to these fishers.
I always admired fishers because of my knowledge of my grandfather’s work as a fisherman in Newfoundland. However, this glimpse of the oyster fishery today added another dimension to my appreciation of this work.