| Market Names |
Beau Soleil Oyster |
| Where Caught |
New Brunswick, Canada |
| How Caught |
Farm-raised by suspension culture |
Beau Soleil Oyster
Beau Soleil Oysters are Eastern Oysters (Crassotrea virginica) that are from the clean North Atlantic waters of the Acadian Peninsula of New Brunswick, Canada. Raised in floating bags, a process known as suspension culture, these Oysters move with the waves and tides of the bay. This movement causes the Oysters to rub against each other, providing a manicuring process that leaves them consistently sized, shaped and cleaned. Beau Soleil translates to “Beautiful Sun,” a fitting name as the sun’s rays strengthen the shell. Consistency in size and shape and strong shells, along with year-round availability, make Beau Soleils as dependable as they are delicious. As the sea ice works as a harvesting platform in the winter, there are two annual breaks in availability each year with the formation and break up of ice in the bay, which usually does not last more than a couple of weeks.
Following simple handling steps will help keep the Oysters in top quality. The Monterey Bay Aquarium Seafood WATCH® rates farm-raised Oysters as a “Best Choice” because “most oyster farming operations are very well-managed and produce a sustainable product.”
| Sources | |
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Species NameCrassostrea virginica |
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SourceBeau Soleils come from the North Atlantic waters of Miramichi Bay, on the Acadian Peninsula of New Brunswick, Canada. |
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SeasonalityBeau Soleils are available year round with two annual breaks due to the formation and break up of ice in the bay. |
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Fishing MethodBeau Soleils are farm–raised by suspension culture. During the summer, they are raised near the surface in the sun and then moved to deeper waters during the winter to allow for ice to form on the bay. This ice will act as a harvesting platform in the winter. |
| Features | |
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FlavorBeau Soleils have firm meats with a delicate, mildly briny flavor. |
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Dietary InformationBeau Soleils are low in calories. Per 100g raw edible portion: Source: USDA |
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AppearanceWith consistent size and shape, Beau Soleils have deep-cupped white shells with a dark crescent. |
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FormFresh Beau Soleils are sold live in the shell. |
| Uses | |
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PreparationBeau Soleils can be eaten raw on the half-shell. Do not use dead oysters. They can also be lightly cooked by baking, boiling, broiling, frying, grilling, roasting, smoking, and steaming. |
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SubstitutionMany different varieties of Oysters, including Atlantic Blue Points and Malpeques, can be substituted for Beau Soleils. Remember, when serving raw, oysters from different areas have very unique flavor profile. When cooked the difference is more difficult to detect. |
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HandlingShellstock (Oysters in the shell) are live and should be stored in a container that will allow the oyster to breath, but does not allow air to flow and dehydrate the oyster. Cover the container or place a moist cloth over the oyster to prevent dehydration. Refrigerate between 34 and 38F. Always store your shellstock with the original shellstock certification tag as required by law. DO NOT ICE. DO NOT STORE IN WATER. |
| Market | |
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Sizes and CutsBeau Soleils are hand packed in counts of 100 per wooden box. |
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Pricing ScaleDue to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date market information and current pricing. |
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Shelf LifeBeau Soleils, as with all shellstock, are distributed with an FDA Interstate Shellfish Tag which will state a date of harvest. Oysters may be consumed raw within 14 days. NEVER eat or serve an oyster that is open or dead, discard immediately. |