THE Environment
The Growing Environment
TPWD's Coastal Fisheries Division continues to assess the impact on oysters in the aftermath of Hurricane Harvey. 'The full impact of Hurricane Harvey on Texas oyster populations will depend,' Robinson said, 'on factors such as how long salinity levels remained low, the quantity and quality of the remaining oyster habitat and the ability of the surviving oysters to spawn before water. MARYLAND'S OYSTER WAR. The following appeared in The New York Times on December 13, 1888. Howard of the steamer McLane of the Maryland - fishery force gives the following story of the battle with the oyster pirates: 'We left Annapolis at 4:40 Monday afternoon at my suggestion for Chester River, as I. Spat of History, One Battle in the Oyster Wars. The McLane arrived at the mouth of the Chester River on the night of 10 December 1888 where a fleet of 70 pirate dredges were at work. Gus had set two outlying dredges to act as sentinels. The Oyster Wars carries the reader through a turbulent period, immediately following the Civil War when Chesapeake Bay watermen fought to the death over oysters, or 'white gold', as some called the bay's most precious resource. It is a time in our history when young men in the Chesapeake.
Our farm is located in Baynes Sound between Denman Island and Vancouver Island, British Columbia. Zombie invasion (steevenq) mac os. Baynes Sound supports some of the most productive clam and oyster beaches in Canada and it is from this area where the majority of all commercial harvesting occurs on the Pacific Coast.
Human and oyster health are at the top of the list in our farming process. All of Mac's farming areas are regularly monitored for water quality, environmental, animal and human health by government agencies, and by us using a third party lab. We monitor our areas daily, weekly and monthly depending on the issue we are monitoring for. Mac's farm leases are located away from sources of pollution and a significant portion of them are in wilderness locations.
Shellfish Aquaculture
Oyster and clam cultivation, known as bivalve shellfish aquaculture is a low impact, low input endeavor. The farmer is providing a place for his shellfish crop to grow naturally, and will move and handle it, bag or tray it, and suspend or beach it to help maximize the bivalve's growth.
Shellfish farming is remarkable in many ways. Unlike many methods of food production, it is truly harmonious with nature. The farmer provides no input – no feed, no medicine, no additives- the shellfish filters food from the ocean. The farmer monitors the water quality and the density of the crop. Oysters are constantly feeding and growing so they need space. We can say with certainty that it is truly a sustainable endeavor, as we have been harvesting for generations.
Farm sites are called ‘leases' because they are leased from the Federal Government to Mac's, or our network of supporting farmers. The main distinction between farmed or wild shellfish is the beach tenure, whether it is leased or not. An oyster farm can be made up of one lease or many. The farmer pays yearly fees to secure the lease and is required to invest a certain amount of effort and resources annually to cultivate the approved species.
Manila clams grow in sandy beaches at depths of 6 to 12 inches. Sometimes the beaches are seeded by the farmer, which are purchased from clam hatcheries. But often the natural setting is more than ample. When the tide is low, people go out to dig clams. All our clams are hand dug with a shovel and bucket. Then put in nets that are stored on the ocean bed. Clams are brought in from the ocean floor into the plant the day we pack and ship clams to you.
Mac's packs and sells both wild and farmed shellfish from distinct areas spread out over several hundred square kilometers. Many have their own distinct geography and environment.
The brand names we use depend on which areas of water or shoreline the oyster or clam is harvested from.
Each case of oysters or clams that you buy will have a shellfish tag with an Area Number printed on it. Each number identifies with the oyster or clam harvest location.
AREA 13: DISCOVERY PASSAGE AND ISLANDS
Mac's Oyster Brand Name:
Mac's Beach, Cortes Coves, Mac's Petits
Mac's Clams:
Manila, Littlenecks, Butter Clams
Discovery Passage is a channel that forms part of the Inside Passage between Vancouver Island and the Discovery Islands, north of the Georgia Strait. It is 25 km (44 miles) in length and is typically about 2 km (1.2 miles) in width. Most of the islands in this region have very few residents and the primary attraction to visitors is salmon fishing and the numerous fishing lodges.
Only Quadra Island and Cortes Island have ferry services and the remainder are served by private boat or float planes.
Source www.wikipedia.com
See Fisheries Management Areas listed under Area 13.
Download Google Earth link to Discovery Passage.
'Farm-Gate' Pricing and Quality for our Clients – Importers, Wholesalers, Distributors World Wide.
AREA 14: BAYNES SOUND
Mac's Oyster Brand Name:
Buckley Bay, Ship Point, Deep Bay, Metcalfe's, Denman Island, Mac's Beach, Mac's Petits
Mac's Clams:
Manila, Savoury, littlenecks
Baynes Sound is a stretch of water between Denman Island and Vancouver Island, British Columbia, Canada. The sound is a narrow western off-shoot of the Georgia Strait that separates Vancouver Island from the mainland of British Columbia. The area is actively harvested by the local oyster industry, and is apparent by an abundance of oyster farms. The sound is approximately 25km long and 3.5km wide at its widest point. The sound is dotted with the small communities of Royston, Union Bay, Buckley Bay, Mud Bay, Fanny Bay, and Deep Bay on Vancouver Island.
Source www.wikipedia.com
See Fisheries Management Areas listed under Area 14.
Ninja turdle - coronavirus dlc mac os. Download Google Earth link to Baynes Sound.
'Farm-Gate' Pricing and Quality for our Clients – Importers, Wholesalers, Distributors World Wide.
Happy Customers
'I have been buying oysters from. Mac's for about 30 years. Big ones, little ones. In the shell and shucked. Once I bought a bag of baby oysters and seeded my own beach. Mac's oysters are FANTASTIC!! I could eat them every day. Today my wife and I feasted on a full 32-ounce bin of mediums, fried in butter. Heaven. Thank You Mac's!!!!!'
MAC'S OYSTERS LTD
Tel: 250-335-2129
Toll Free: 1 800-566-3805
Gordy Mclellan Jr., General Manager
Sally, Logistics and Customer Service Manager
Amanda, Operations
Luna, Sales and Customer Service
MAC'S OYSTERS LTD
Located on Canada's Pacific Coast
Pacific Time Zone
9:00AM @ Mac's =
12:00PM in New York (+3 hours)
6:00PM in Madrid (+9 hours)
Midnight in Taiwan (+15 hours)
Mac's Oysters are packed in cardboard wetlock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
Our Shellfish
Grown in cold, pristine, nutrient-rich waters, Canadian Farmed Shellfish are renowned worldwide for their great taste and fresh flavors
Mac's packs and sells both wild and farmed shellfish from distinct areas spread out over several hundred square kilometers. Many have their own distinct geography and environment.
The brand names we use depend on which areas of water or shoreline the oyster or clam is harvested from and the method we use to grow them.
Each case of oysters or clams that you buy will have a shellfish tag with an Area Number printed on it. Each number identifies the oyster or clam harvest location.
Oysters are packed in cardboard wet-lock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
DEEP WATER OYSTERS
Metcalfe Bay Oysters: are suspended from rafts in a nutrient rich up swelling off Denman Island, Baynes Sound, B.C. The Metcalfe Bay Oyster's meat is plump and creamy with a flavour that is sweet with a smoky finish. These shells are deep cup, clean, with frill and are purple/grey and ivory in colour.
Pearl Bay Oysters: are suspended from long lines in the deep cold waters off Sykes Island in Jervis Inlet. This is the pioneer brand of tray culture in Canada. Pearl Bay Oysters have a delicate meat and shell. The flavour is cucumber and crisp brine with a sweet finish. The shell colour is purple, gold and ivory.
Sinku Oysters means 'clear running water' in the native Coast Salish language. These oysters are grown suspended from long lines in the deep cold waters in Jervis Inlet. Sinku oysters are a connoisseur's delight. Grown at a depth of 15 feet or more, these oysters feed off zooplankton rather than the phytoplankton nutrient found closer to the surface. The result is a very crisp melon taste, salty with a very clean finish, and is a delicate meat covered in clear cold liquor.
Summer Ice Oysters are cultured in the same manner as the Sinku except at a much deeper depth, 60 feet or more. In mid Spring we drop the trays to a depth that has the same water temperature as winter. This prevents the oysters from spawning and maintains meat quality at its winter prime during the month without R.s. The Summer Ice Oyster has excellent brand recognition across North America as the specialty summer oyster of choice. Available only from early June through late September.
BEACH HARDENED OYSTERS
Phantom Creek: is a name brand we give to deep water oysters that are beach hardened. Phantoms spend most of their lives growing plump in trays suspended from rafts in deep water. Three to six months prior to harvest, the oysters are placed on the beach where exposure to air, waves, and predators, harden the shell. The result is an oyster with the signature deep cup of deep water culture, and the tough shell and shelf life of a beach oyster. The shell is purple-grey/green with a clean appearance and only a few if any barnacles.
Savory Clams
Latin name: Nuttallia Oscurata
A delicious tasting soft-shell clam, excellent meat to shell ratio. An ideal addition for enhancing the flavor and appearance of seafood dishes, soups, and pasta. Also tasty steamed and served with garnish in a bowl.
Meat color: Pale, mild sweet taste
Shelf life: 7-10 days
Size: 1.25-2″, 40-50 count per lb
Packed: Loose in 25 lbs box
Manila Clams
Manila clams are considered the premium farmed clam in our industry. They are succulent, delicious and have many food applications, and used in many different cultures – steamed, in pasta, stir fried in Asian cuisine. The shell is thinner than littlenecks. This allows for rapid cooking, only a few minutes under heat and clams will open and are ready to eat.
The shape of grief mac os. Product of Canada, Vancouver Island, Farmed Live Shellfish
Species: Tapes Philippinarum, Manila Clam
Clams are dug from certified beaches by hand at low tide, hand sorted and washed. Packed in a sturdy lined wetlock box in 25 lbs or 50 lbs cases.
Regular, medium size 20 to 25 pieces per lb. Various size grades available – Small, Medium and Large
FRESH SHUCKED OYSTERs
Our fresh shucked Pacific oysters are grown suspended from longlines, making them free of sand and grit. Our reputation for producing fresh, plump oyster meat has made us a preferred supplier to seafood distributors and retailers across Canada. Versatile to prepare- pan-fried, baked or sauteed – Mac's shucked meats are an oyster lovers' delight. With a 16-day shelf life, they are an appreciated and profitable item on a distributors product list.
Available in 8 oz, 16oz and 32oz container sizes.
Beach Harvest
Mac's Signature Beach Oyster: grown in Fanny Bay, is a standard at most oyster bars. The Signature Beach Oyster has a smooth flavor, slight salt, and is a reliable full meat. This oyster brand has a green/grey shell with some barnacles and even the small size grades have a very good meat to shell ratio.
Buckley Bay Oyster: is a specialty beach oyster with a melon taste and a salty finish. This shell is a grey/purple with some barnacles.
Ship Point Oysters are creamy and subtly sweet with a briny finish. This Oyster shells are purple/grey-green with some barnacles.
Mac's Oysters are packed in cardboard wetlock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
Live Clams
When the tide is low people who harvest clams head out by foot onto the beach with a shovel and rake to dig clams and put them in buckets that are then dumped in larger nets and weighed. These nets will either be left on the beach and stored in the ocean as is, then pulled up by winch onto a skiff when the tide comes up, or they are brought into the plant by pickup truck where they are washed, graded and packed. Everything is done by hand.
Happy Customer
'I have been buying oysters from Mac's for about 30 years. Big ones, little ones. In the shell and shucked. Once I bought a bag of baby oysters and seeded my own beach. Mac's oysters are FANTASTIC!! I could eat them every day. Today my wife and I feasted on a full 32-ounce bin of mediums, fried in butter. Heaven. Thank You Mac's!!!!!'
MAC'S OYSTERS LTD
AREA 14: BAYNES SOUND
Mac's Oyster Brand Name:
Buckley Bay, Ship Point, Deep Bay, Metcalfe's, Denman Island, Mac's Beach, Mac's Petits
Mac's Clams:
Manila, Savoury, littlenecks
Baynes Sound is a stretch of water between Denman Island and Vancouver Island, British Columbia, Canada. The sound is a narrow western off-shoot of the Georgia Strait that separates Vancouver Island from the mainland of British Columbia. The area is actively harvested by the local oyster industry, and is apparent by an abundance of oyster farms. The sound is approximately 25km long and 3.5km wide at its widest point. The sound is dotted with the small communities of Royston, Union Bay, Buckley Bay, Mud Bay, Fanny Bay, and Deep Bay on Vancouver Island.
Source www.wikipedia.com
See Fisheries Management Areas listed under Area 14.
Ninja turdle - coronavirus dlc mac os. Download Google Earth link to Baynes Sound.
'Farm-Gate' Pricing and Quality for our Clients – Importers, Wholesalers, Distributors World Wide.
Happy Customers
'I have been buying oysters from. Mac's for about 30 years. Big ones, little ones. In the shell and shucked. Once I bought a bag of baby oysters and seeded my own beach. Mac's oysters are FANTASTIC!! I could eat them every day. Today my wife and I feasted on a full 32-ounce bin of mediums, fried in butter. Heaven. Thank You Mac's!!!!!'
MAC'S OYSTERS LTD
Tel: 250-335-2129
Toll Free: 1 800-566-3805
Gordy Mclellan Jr., General Manager
Sally, Logistics and Customer Service Manager
Amanda, Operations
Luna, Sales and Customer Service
MAC'S OYSTERS LTD
Located on Canada's Pacific Coast
Pacific Time Zone
9:00AM @ Mac's =
12:00PM in New York (+3 hours)
6:00PM in Madrid (+9 hours)
Midnight in Taiwan (+15 hours)
Mac's Oysters are packed in cardboard wetlock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
Our Shellfish
Grown in cold, pristine, nutrient-rich waters, Canadian Farmed Shellfish are renowned worldwide for their great taste and fresh flavors
Mac's packs and sells both wild and farmed shellfish from distinct areas spread out over several hundred square kilometers. Many have their own distinct geography and environment.
The brand names we use depend on which areas of water or shoreline the oyster or clam is harvested from and the method we use to grow them.
Each case of oysters or clams that you buy will have a shellfish tag with an Area Number printed on it. Each number identifies the oyster or clam harvest location.
Oysters are packed in cardboard wet-lock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
DEEP WATER OYSTERS
Metcalfe Bay Oysters: are suspended from rafts in a nutrient rich up swelling off Denman Island, Baynes Sound, B.C. The Metcalfe Bay Oyster's meat is plump and creamy with a flavour that is sweet with a smoky finish. These shells are deep cup, clean, with frill and are purple/grey and ivory in colour.
Pearl Bay Oysters: are suspended from long lines in the deep cold waters off Sykes Island in Jervis Inlet. This is the pioneer brand of tray culture in Canada. Pearl Bay Oysters have a delicate meat and shell. The flavour is cucumber and crisp brine with a sweet finish. The shell colour is purple, gold and ivory.
Sinku Oysters means 'clear running water' in the native Coast Salish language. These oysters are grown suspended from long lines in the deep cold waters in Jervis Inlet. Sinku oysters are a connoisseur's delight. Grown at a depth of 15 feet or more, these oysters feed off zooplankton rather than the phytoplankton nutrient found closer to the surface. The result is a very crisp melon taste, salty with a very clean finish, and is a delicate meat covered in clear cold liquor.
Summer Ice Oysters are cultured in the same manner as the Sinku except at a much deeper depth, 60 feet or more. In mid Spring we drop the trays to a depth that has the same water temperature as winter. This prevents the oysters from spawning and maintains meat quality at its winter prime during the month without R.s. The Summer Ice Oyster has excellent brand recognition across North America as the specialty summer oyster of choice. Available only from early June through late September.
BEACH HARDENED OYSTERS
Phantom Creek: is a name brand we give to deep water oysters that are beach hardened. Phantoms spend most of their lives growing plump in trays suspended from rafts in deep water. Three to six months prior to harvest, the oysters are placed on the beach where exposure to air, waves, and predators, harden the shell. The result is an oyster with the signature deep cup of deep water culture, and the tough shell and shelf life of a beach oyster. The shell is purple-grey/green with a clean appearance and only a few if any barnacles.
Savory Clams
Latin name: Nuttallia Oscurata
A delicious tasting soft-shell clam, excellent meat to shell ratio. An ideal addition for enhancing the flavor and appearance of seafood dishes, soups, and pasta. Also tasty steamed and served with garnish in a bowl.
Meat color: Pale, mild sweet taste
Shelf life: 7-10 days
Size: 1.25-2″, 40-50 count per lb
Packed: Loose in 25 lbs box
Manila Clams
Manila clams are considered the premium farmed clam in our industry. They are succulent, delicious and have many food applications, and used in many different cultures – steamed, in pasta, stir fried in Asian cuisine. The shell is thinner than littlenecks. This allows for rapid cooking, only a few minutes under heat and clams will open and are ready to eat.
The shape of grief mac os. Product of Canada, Vancouver Island, Farmed Live Shellfish
Species: Tapes Philippinarum, Manila Clam
Clams are dug from certified beaches by hand at low tide, hand sorted and washed. Packed in a sturdy lined wetlock box in 25 lbs or 50 lbs cases.
Regular, medium size 20 to 25 pieces per lb. Various size grades available – Small, Medium and Large
FRESH SHUCKED OYSTERs
Our fresh shucked Pacific oysters are grown suspended from longlines, making them free of sand and grit. Our reputation for producing fresh, plump oyster meat has made us a preferred supplier to seafood distributors and retailers across Canada. Versatile to prepare- pan-fried, baked or sauteed – Mac's shucked meats are an oyster lovers' delight. With a 16-day shelf life, they are an appreciated and profitable item on a distributors product list.
Available in 8 oz, 16oz and 32oz container sizes.
Beach Harvest
Mac's Signature Beach Oyster: grown in Fanny Bay, is a standard at most oyster bars. The Signature Beach Oyster has a smooth flavor, slight salt, and is a reliable full meat. This oyster brand has a green/grey shell with some barnacles and even the small size grades have a very good meat to shell ratio.
Buckley Bay Oyster: is a specialty beach oyster with a melon taste and a salty finish. This shell is a grey/purple with some barnacles.
Ship Point Oysters are creamy and subtly sweet with a briny finish. This Oyster shells are purple/grey-green with some barnacles.
Mac's Oysters are packed in cardboard wetlock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
Live Clams
When the tide is low people who harvest clams head out by foot onto the beach with a shovel and rake to dig clams and put them in buckets that are then dumped in larger nets and weighed. These nets will either be left on the beach and stored in the ocean as is, then pulled up by winch onto a skiff when the tide comes up, or they are brought into the plant by pickup truck where they are washed, graded and packed. Everything is done by hand.
Happy Customer
'I have been buying oysters from Mac's for about 30 years. Big ones, little ones. In the shell and shucked. Once I bought a bag of baby oysters and seeded my own beach. Mac's oysters are FANTASTIC!! I could eat them every day. Today my wife and I feasted on a full 32-ounce bin of mediums, fried in butter. Heaven. Thank You Mac's!!!!!'
MAC'S OYSTERS LTD
Tel: 250-335-2129
Toll Free: 1 800-566-3805
Gordy Mclellan Jr., General Manager
Sally, Logistics and Customer Service Manager
Amanda, Operations
Luna, Sales and Customer Service
Oyster Wars Mac Os X
MAC'S OYSTERS LTD
Located on Canada's Pacific Coast
Pacific Time Zone
Oyster Wars Mac Os Catalina
9:00AM @ Mac's =
12:00PM in New York (+3 hours)
Oyster Wars Mac Os 11
6:00PM in Madrid (+9 hours)
Oyster Wars Mac Os Download
Midnight in Taiwan (+15 hours)
