Prince Edward Island Oysters, Clams & Quahogs

Prince Edward Island oysters shells and quahogs fresh off the sea

Seafood as well as crustaceans play an important role in the cuisine of Prince Edward Island and the Atlantic provinces of Canada. No wonder! The sea is nowhere far away. That's why on this trip we took a closer look at the delicacies that the sea delivers: Prince Edward Island mussels, oysters, and quahogs. We were invited to John and Jackie Gillis's home in South Pinette, a small harbor on a sheltered bay about forty minutes from Charlottetown. John owns property there on South Pinette Harbor, in front of which is his oyster bed, which he fishes year-round. He shows us how he harvests the shellfish. His wife Jackie later explains to us how best to prepare them.

 

 

 

 

How do you collect oysters in the Wadden Sea?

John brought his oyster boat ashore because he could better demonstrate the oyster fishing process. To do this he needs a kind of long tongs with which he searches for oysters on the bottom of the bay. He picks them up, then measures their size, which must not be less than a certain limit, and collects them in his basket on board. If the oysters are too small, he throws them back into the water. “The penalties are severe if we are caught with oysters that are too small. And why should I take it? Next year they will be much more interesting for me,” he laughs. He also shows us how different the shapes of the oysters can be. “The shops only want the regular-shaped oysters,” he says. “They need to look pretty.” But the unusual shapes of the crustaceans do not change the taste. These oysters all end up in the cooking pot at home.

 

 

We experience oyster mussels and quahogs in oyster paradise

Jackie, his wife, laughs and says: “We live in paradise here. No matter what is happening in the world, we have our food right on our doorstep. And for whatever else we need, we sell the best oysters.” She explains that John fishes for oysters all year round – even in winter. In the summer he goes out and collects other types of oysters from the ocean, such as the large quahogs with their palm-sized shells. “You have to taste them. I’ll throw a few more on the grill”, she says, and immediately disappears into her kitchen to get a bucket.

 

 

Opening oyster shells and quahogs is difficult

In the couple's dining room, the table is overflowing with fresh oysters and Prince Edward Island mussels, and John leads us inside. He takes a thick tea towel, grabs a sharp short knife, and then shows us how to open oysters and mussels. “You slide the knife sheath between the oyster halves and cut along the edge. Then you separate the slimy contents from the shell and can slurp the oysters,” he says. “So it’s easy.” I prefer to leave the opening of the mussels and oysters to him, because it’s not that easy. Opening the shells requires skill as well as strength.

 

 

 

 

How do you eat oysters clams and quahogs?

I find the ingredients interesting that Jackie offers with the shellfish: these include Tabasco, a tomato sauce with vegetables, fresh lemons, olives, horseradish, grated cheese and diced bacon. “You can eat the oysters fresh from the sea, but you can also boil them or throw them on the grill. A few minutes are enough for them to be ready.” She brings us various plates on which she serves cooked mussels with carrots or oysters fresh from the charcoal grill. They are all delicious. However, I can't decide which method of preparation I prefer. But when it comes to the ingredients, I quickly know: I like oysters and Prince Edward Island mussels best with fresh lemon.

 

 

And how about you? Have you ever tasted oysters or Prince Edward Island clams fresh from the sea?

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Do you want to try the fresh oysters of John and Jackie Gillis? Here's how:

Pinette River Oyster Co.
Oyster Lovers Experience
John and Jackie Gillis
3763 TransCanada Highway
Belle River, PE C0A 1B0
Phone (902) 659-2231
Email: jmg@pei.sympatico.ca

Early reservation is required. From four participants, John and Jackie Gillis will tell you how to fish oysters and serve you the epicurean meal of fresh seafood.

 

 

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Travel Arrangements:

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Do you know this?

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Discover more travel tips for trips to savor on our blog TravelWorldOnline.

Source Oysters, mussels and quahogs: own research on site. We would like to thank Tourism Prince Edward Island and the Canadian Tourism Commission for the kind invitation to this trip. However, our opinions remain our own.

Text oysters, mussels and quahogs: © Copyright Monika Fuchs and TravelWorldOnline
Photos: © Copyright Monika Fuchs and TravelWorldOnline