Having originated from Japan, Pacific Oysters (Crassostrea gigas) have grown to be the most common species of oysters grown here on the West Coast of Canada. With fluted, ruffled shells, they typically have a deeper cup giving them a full body and firm meat. Every oyster’s flavour depends on the location and conditions of its harvest area. Water salinity, temperature, and nutrient content all play important roles in creating an oyster’s taste. However, generally, Pacific Oysters tend to have a sweeter, creamier taste as opposed to Atlantic Oysters (Crassostrea virginia).