The third of the Pearl Bay Oyster brands, Summer Ices are a brilliant solution to the R month problem. From May to September, when most oysters are spawning, Summer Ices are suspended sixty feet deep in Jervis Inlet. That deep, in eternal winter, no warming or spawning occurs. Sure, you can achieve the same thing by growing triploid oysters, but you can’t get the firmness that only comes with cold waters. Summer Ices, in fact, are the firmest Pacific oysters I’ve ever tasted, and one of my first choices in July or August. The flavor is very mild, so they benefit from a little lime or mignonette.