Pearl Bay grows three brands of oysters in suspended trays in Jervis Inlet, part of British Columbia’s Sunshine Coast. This oasis amidst the rainforest stays shockingly dry for the Pacific Northwest—storms exhaust themselves over Vancouver Island before reaching the Sunshine Coast. The oysters from such waters are on the salty side, which makes sense. Pearl Bay’s three oysters—Pearl Bay, Sinku, Summer Ice—are from the same seed, but grow at different depths: three depths, three marine communities, three terroirs. The Pearl Bays are grown on the surface and have the most typical BC flavor: sweet, smooth, and cucumbery.