Pacific Oyster by Beach Culture

British Columbia — B.C. Shellfish Areas


Beach Angel Oyster


Jan 01 - Dec 31

Beach Culture

Shellfish growers use the intertidal zone of beaches to grow their oysters. Growers typically purchase oyster seed from hatcheries or sometimes collect it during natural spawning events. The seed is set on shell fragments or plastic tubes, and is typically reared on special nursery beaches that have low siltation and are protected from storms and predators. The oysters are then moved to another beach where they are grown to a specific size for the market. In British Columbia, most beach oysters are harvested by hand.

Harvesting Method

Beach Culture

Beach culture consists of rearing and growing shellfish in the intertidal zones along the shore. In some cases, shellfish seed may be nursed in tanks or on rafts, trays, bags or longlines suspected in deep seawater, and then transferred to beaches where they grow to market size. Oysters prefer to grow on hard surfaces and so the seed is set on shell fragments (“cultch”) or plastic tubes. Oysters and clams are often grown together. They are nursed in protected conditions for a summer and then are distributed over grow-out beaches. Beaches are tended like farming plots with debris and rocks often removed. Shellfish growers may also build breakwaters or other structures on the beach to prevent oysters or clams from being washed away. Harvesting is typically done by hand.

Beach Culture

In British Columbia, shellfish growers are primarily located on Vancouver Island. Some 315 licensed marine shellfish companies control over 489 culture sites on land leased from the provincial government. Currently, about 3,000 hectares of foreshore land is leased for shellfish farming. Oysters represent about 40 percent of shellfish production.

Conservation Measures

Shellfish such as oysters, mussels, clams and scallops are filter feeders and depend on clean, nutrient-rich waters. As a result, shellfish aquaculture has a low impact on marine environments. Beach culture does result in the alteration of intertidal habitat. A number of measures address conservation and food safety in shellfish aquaculture, including:

  • regulations on the number, location and size of farm leases
  • requirement for certified inspections of facilities and equipment
  • requirement for site management plans for shellfish tenures
  • regulations on the kinds of species and their transfer between sites
  • area and seasonal closures to harvesting due to contamination
  • restrictions and regulations on predator control and altering sensitive habitat
  • Measures to prevent the spread of European Green Crab, an invasive species
  • Requirements to tag shellfish with production information for the purposes of traceability
  • Requirement to maintain records relating to the licensed aquaculture activities throughout the growing cycle

In this lobster fishing area, fish harvesters actively participate in scientific data collection and research such as:

  • a comprehensive data collection system on catches
  • scientific sampling of lobsters at sea
  • maintaining catch logbooks and scientific field notebooks

British Columbia


Ocean Wise - Recommended

SeaChoice - Best Choice

Seafood Watch - Best Choice


Jan 01 - Dec 31


The federal Department of Fisheries and Oceans is responsible for most aspects of the aquaculture industry in BC, including licensing sites, production volumes, species to be produced, health and safety, and waste control.

Quality and Handling

Beach cultured oysters are harvested live using manual labour and can be held in wet storage from five to 10 days depending on the time of year. The oysters are typically held in cargo nets suspended from floating plastic drums in the ocean. They are then sent to processors where they are shucked or packaged live for the market. 

Harvesting Area

The location of shellfish farms is critically important for its productivity and quality  since oysters are highly sensitive to their marine enviroment. Their growth directly depends on temperature and food availability, and their survival depends on factors such as wave height, position relative to low tide, currents, contamination, predation, substrate, and beach slope. Salinity, dissolved oxygen and ocean acidity indirectly affect shellfish growth and survival. All of these factors are taken into consideration when shellfish growers select specific beaches, inlets or bays for growing and harvesting shellfish.


Food Info Beach Angel Oyster


  • Colour: creamy white meat
  • Texture: rough, rugged shell and firm meat
  • Flavour: robust and briny flavour
  • Perfect serve: These rugged oysters are best served raw with a hint of horseradish, hot sauce, lemon, scotch or your own favourite compliment.