Nova Scotia has two very different coastlines, producing different styles of oysters. Its northern coast is a continuation of the Northumberland Straits that run between New Brunswick and PEI, and the oysters share the clean and mild characteristics of those coasts, though the harvesters tend to let them get bigger in Nova Scotia. It’s a pretty land of saltwater marshes and wheat and corn fields. The other oystering hotspot is Cape Breton Island, the rough and ready “lobster claw” of Nova Scotia, thrusting its tangled forests and thousand-foot cliffs into the Atlantic. Cape Bretons are true ocean oysters, higher in brine, with less of the mineral subtleties of their Northumberland cousins. They also come from perhaps the cleanest waters in the Atlantic, with nothing but miles of rock and woods in all directions.