| Market Names |
Malpeque Oyster |
| Where Caught |
Malpeque Bay, Prince Edward Island, Canada |
| How Caught |
Farm-raised |
Malpeque Oyster
Malpeques, like Beau Soleils and Atlantic Blue Points, are Eastern Oysters (Crassostrea virginica). What separates these Oyster varieties and provides them with their different flavors is the location in which they are grown. Malpeques are farm-raised in Malpeque Bay of Prince Edward Island, Canada. Beginning to grow in mesh plastic bags, Malpeques are manicured to ensure the best shells before being transferred to areas of Malpeque Bay. Once there, they grow on the hard, sub-tidal shallows before being hand harvested with tongs.
Malpeques are earning a reputation as an excellent Oyster and some claim it may rival Atlantic Blue Points. 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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SourceMalpeques come from Malpeque Bay in Northwestern Prince Edward Island, Canada. They grow in sub-tidal shallows on hard packed red sand and clay. |
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SeasonalityMalpeques are available year round, weather permitting. |
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Fishing MethodMalpeques are farm–raised by bottom culture. They start in mesh plastic bags and are then transferred to shallows in Malpeque Bay. They are hand harvested with tongs, which has a minimal impact on the ecosystem. |
| Features | |
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FlavorMalpeques are bolder than Beau Soleils. They have a sweet, brininess with a clean, fresh finish and firm meats. |
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Dietary InformationMalpeques are low in calories. Per 100g raw edible portion: Source: USDA |
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AppearanceMalpeques have white, tear-dropped shaped shells with a black crescent. The meats are creamy to light brown and turn ivory when cooked. |
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FormFresh Malpeques are sold live in the shell. |
| Uses | |
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PreparationMalpeques 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 Atlantic Oysters, including Atlantic Blue Points and Beau Soleils, can be substituted for Malpeques. Remember, when serving raw, oysters from different areas have very unique flavor profiles. 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 CutsMalpeques are available in a variety of sizes. |
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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 LifeMalpeques, 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. |