Mac’s Oysters are packed in cardboard wetlock boxes or mesh bags in 10 doz, 5 doz, and 3 doz increments.
Meanwhile, heat the oil in a skillet over medium heat. Add the pepper and onion; cook and stir until tender. Stir in the cheese soup, salt and mustard. Mix in the macaroni and oysters so they are evenly distributed. Spoon half of the mixture into a 2 quart casserole dish. Cover with half of the Cheddar cheese. Gigha / ˈ ɡ iː ə /; Scottish Gaelic: Giogha; Scots: Gigha) or the Isle of Gigha (and formerly Gigha Island) is an island off the west coast of Kintyre in Scotland. The island forms part of Argyll and Bute and has a population of 163 people. The Oyster Wars was a true event that took place on the waters of the Chesapeake Bay and Potomac river from 1865-1959. This is a story about piracy, treasur. 3,913 Followers, 670 Following, 1,055 Posts - See Instagram photos and videos from Tipsbladet (@tipsbladetdk).
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.
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
Oyster Wars Mac Os Catalina
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)
A special Oyster Wars exhibit at the Museum displayed in August 2010
Why the conflict, you ask?
The Potomac River offers some of the best oyster breeding grounds around. Back in the day, oyster tongers believed that the oyster dredgers were harvesting more than their fair share of the best ones. When they became less plentiful, the tongers pointed their fingers at the the dredgers, blaming them for their empty pockets.
Also, there was disagreement on where the line between Virginia and Maryland waters was. Watermen from both sides each thought the other were stealing oysters from their states. Virginia held fast to their portion of the Chesapeake Bay and charged Marylanders a toll to access the sea. Virginians were forbidden to fish in the Potomac River, owned by Maryland. These conflicts grew into fierce battles known as the Oyster Wars.
Berkeley Muse was a major figure in this conflict.
Oyster Wars Mac Os 11
It dates back to the times of the early English settlers, who enjoyed the native American oysters, eating them roasted, stewed, raw and pickled. Different arguments cropped up over ownership of these tasty morsels found in different waterways within the settlements.
These arguments escalated and eventually, the two states came to an agreement and entered into the Compact of 1785.
More battles ensued, however. A Washington Post article from 1947 paints a picture: 'Already the sound of rifle fire has echoed across the Potomac River. Only fifty miles from Washington men are shooting at one another. The night is quiet until suddenly shots snap through the air. Possibly a man is dead, perhaps a boat is taken, but the oyster war will go on the next night and the next.'
In 1962, President John Kennedy signed the 'Potomac Fisheries Bill' which calls for a bi-state commission to oversee the Potomac River.
More information and interviews can be found on the Watermen of Colonial Beach DVD available for purchase from the Museum for $20.
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