Gigamoto Oysters

Gigamoto oysters, a variety of the species Crassostrea gigas, are cultivated primarily in the calm, nutrient-rich waters of Baynes Sound, British Columbia. These oysters are known for their sweet and crunchy flavor profile, complemented by a pleasant ocean finish and subtle melon notes. Typically farmed for 18 to 24 months, Gigamoto oysters are beach-grown and tumbled, a process that enhances their resemblance to the highly prized Kumamoto oysters, both in appearance and taste.

Gigamoto oysters distinguish themselves from other oyster varieties through several key characteristics. Firstly, they are farm-raised oysters from Deep Bay, British Columbia, which geographically distinguishes them from other types. Their size is notably smaller, ranging from 1 ½” to 2”, positioning them as a midpoint between the exceptionally small Japanese Kumamoto oysters and the larger Pacific coast Crassostrea Gigas varieties. This size makes Gigamoto oysters appealing to those seeking a delicate yet distinct oyster experience.

Furthermore, Gigamoto oysters offer a unique flavor profile with a slightly smoky vegetable-like finish, setting them apart from other oysters that might have different taste notes. This specific taste makes them an excellent choice for starting a meal or an oyster binge, providing a distinct culinary experience. Their availability nearly year-round also ensures that enthusiasts can enjoy Gigamoto oysters without significant seasonal restrictions.

About Pentlatch Seafoods Ltd.

The K’ómoks First Nation owns and operates Pentlatch Seafoods Ltd., a shellfish aquaculture business that they established over a decade ago. In March 2002, the company incorporated itself. Pentlatch Seafoods cultivates and delivers high-quality Pacific oysters and Manila clams. The company’s commitment to environmental stewardship aligns with the community’s cultural values and contributes to its success through solid business planning and effective brand marketing.

The company operates seven intertidal tenures totaling 64.3 hectares in the Comox Harbour, Royston, and Baynes Sound areas of British Columbia. Over the past three years, Pentlatch Seafoods has deployed 41 million clam seeds and 3 million oyster seeds. This demonstrates their commitment to sustainable aquaculture practices and the company’s future success. Additionally, the company prioritizes clean water quality through its Environmental Stewardship program.

Pentlatch Seafoods gets its name from the Pentlatch people, one of the four honored houses of the K’ómoks First Nation. It represents a way of honoring the traditions of their ancestors while building for the future. The K’ómoks First Nation traces their habitation within their traditional territories back to the creation through their oral history. Anthropological data also shows that the inhabitation of the coastal people (Coast Salish) goes back at least 8,000 years. This suggests that the K’ómoks First Nation has a long and rich history in their traditional territories. It also highlights the importance of oral history and anthropological data in understanding the history of Indigenous peoples.

Gigamoto Oysters Information

Oyster: Gigamoto

Species: Crassostrea gigas

Cultivation Method: Farmed for 18-24 months.

Culture Method: A combination of suspension tray-raised and beach-hardened methods.

Seasonality: Year-Round

Size: 2″

Salinity:  24-28 ppt

Appearance: Gigamoto oysters have a deep-cupped shell with a smooth, rounded shape and fluted edges. They are typically about 3 inches in size.

Flavor Profile: a mildly briny taste reflecting the clean, cold waters in which they are grown. They possess a delicate balance of saltiness and a subtle hint of melon or cucumber on the finish, which adds a refreshing note to their overall flavor. The texture is firm and plump, providing a satisfying crunch when bitten into

Location

Gigamoto oysters originate on the inside coast of Vancouver Island, British Columbia. More specifically, in areas protected by Denman Island from the open Strait of Georgia.

 The area of Baynes Sound in British Columbia is highly favorable for oyster cultivation due to several environmental factors. Firstly, the region provides a productive beach environment with a variety of shellfish species, indicating a rich and supportive ecosystem. The intertidal zones in Baynes Sound are particularly beneficial as they may improve resilience to environmental stressors, which is crucial for reducing mortality rates during mass mortality events.

Environmental conditions play a crucial role in the growth and survival of juvenile Pacific oysters. Temperature profiles, freshwater input, and phytoplankton abundance are some of the factors that contribute to these conditions. The oysters can experience maximal growth and minimal mortality when these factors are optimal.

Suggested Beverage Pairings

1. Dogfish Head SeaQuench Ale – This session sour mash-up combines a crisp Kolsch, a salty Gose, and a tart Berliner Weiss with black lime and sea salt. The tartness and slight salinity make it an excellent match for the sweet and briny Gigamoto oysters. The combination enhances their oceanic flavors, making for a delightful culinary experience.
2. Kim Crawford Sauvignon Blanc – This New Zealand Sauvignon Blanc is vibrant with citrus and tropical fruit notes. Its crisp acidity and fruity undertones will lift the sweet melon notes of Gigamoto oysters. Ultimatley, providing a refreshing and zesty pairing.
3. Alaskan Smoked Porter – The smoky character of this beer can add a surprising depth to the Gigamoto oysters. It contrasts their sweetness with a robust, earthy flavor that complements the oysters’ natural brininess. The combination of smoky beer and briny oysters creates a unique and delicious flavor experience. It’s a great choice for those who want to explore the world of beer and food pairings.
4. Ruinart Blanc de Blancs Champagne – This pure Chardonnay champagne offers brightness, lightness, and a delicate effervescence. Its subtle citrus and white flower notes will enhance the delicate flavors of the oysters without overwhelming them.
5. Tanqueray No. Ten Gin & Tonic – Tanqueray No. Ten is crafted with fresh citrus fruits. As a result, offering a brighter and more aromatic take on the classic gin. When paired with tonic, this drink’s crispness and subtle botanicals can highlight the clean and sweet flavors of Gigamoto oysters.

Where Can I Buy Gigamoto Oyster?

1. DiCarlo Seafood – They offer Gigamoto oysters in boxes of 120 count, describing them as classic cocktail-size oysters with plump and firm meat, available year-round.
2. Vermont Slopeside Seafood – Gigamoto oysters are among this vendor’s fresh oyster offerings, and they are sold online.