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The Oyster Man's exquisite Courtesan Gems, [from Cortes Island waters], are our favorite oysters bar none.  

- Sal Howell, owner of the world class River Cafe restaurant, Calgary, Alberta



Did You Know....
Fun Facts About Oysters
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Cortes Island Shellfish Interpretive Center And Web Site

A tribute to Cortes Island

The words "Cortes Island" and "quality shellfish" are synonymous in many parts of the world. Cortes Island shellfish growers pride themselves in their ability to grow and harvest a superior product from the pristine waters of British Columbia's north-central coast.

Feature Article Potential for the Shellfish Industry on Cortes island

Two years ago, in an article published on www.cortesshellfish.ca entitled "The State of the Shellfish Industry on Cortes Island," I pointed out some of the problems facing the Shellfish Industry, and stressed the need for immediate change. Much has happened since then; some positive, some less so.

By Marcel Creurer


Previous features




Cortes Island Tides
Approximate high and low tides for today and tomorrow
Fun Facts!
Did you know...
The Roman emperor Vitellius was said to have eaten a thousand oysters at a single setting - no orgy was complete without them.
Featured Recipe
Del's Glazed Oysters
Del Hendon, Cortes Island

Selected as the best entry at OysterFest '03
  • 1 quart (1 L) medium-size fresh Cortes oysters, shucked and drained
  • 1/2 tsp (2 ml) butter
  • 1 tbsp (15 ml) lime marmalade
  • 1 tbsp (15 ml) stone-ground mustard
Refrigerate oysters on a drain board overnight. In a large heavy frying pan melt butter, lime marmalade and mustard. Heat until it turns brown. Add drained oyster meat. Cook 1 – 2 minutes until they begin to glaze. Serve hot. An interesting variation is to add 1 tsp (2 ml) curry powder to the glaze.

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