How they taste:  Like the name suggests, they’re perfectly balanced with a splash of briny seawater up front and a creamy, freshly churned butter-like finish.

‍How they’re grown: Kyle and his crew of 2 grow their oysters in a small, protective cove that’s almost fully enclosed by a sandbar.  They start in an upweller system before moving into different sized intertidal flip bags and floating cages suspended in the top few feet of the bay where the water is the warmest and the phytoplankton are populous.

How they taste: We love how bright and squeaky clean these oysters are! Intense sea salt hits your palate up front and finishes with a lingering bay scallop sweetness.
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Why they’re unique: The environment is everything to this oyster. Pristine Malpeque Bay is the second-largest bay in PEI and its cold, shallow, protected waters make for an ideal oyster habitat. 

Clean, crisp flavor that finishes with a hint of melon-rind or cucumber. Hama Hamas, like this place we call home, are highly seasonal, and tend to be sweeter in the spring and brinier in the fall and winter.