Across the globe, oysters carry stories of tradition, celebration, and taste. In Paris, they’re a winter ritual, served with lemon and champagne. In Tokyo, oysters are prized for their size and richness, often grilled or fried. In Vietnam, oysters are embraced with local flair, baked with cheese or grilled with scallion oil.
No matter the country, oysters bring people together — at family tables, festive markets, and seaside gatherings. Yet among these cultures, Canadian oysters stand apart.
The Canadian Difference
Oysters from British Columbia grow slowly in icy, mineral-rich waters. This patience creates a firm texture and a balanced briny-sweet flavor that appeals to both purists and adventurous food lovers. Unlike oysters from warmer waters, Canadian varieties develop deep, beautifully shaped shells — making them both visually striking and easier to shuck.
A Global Oyster, in Vietnam
Thanks to CFVN, expats and chefs in Vietnam can enjoy the same oysters that appear on menus in Paris, Tokyo, or New York. Baynes Sound, Fat Bastard, Black Wings, and Champagne oysters are not just products; they are connections — a way for people around the world to share in a common experience of the sea.
For expats, this means you don’t have to miss out on a beloved ritual. Whether you savor them raw at an oyster bar in Saigon, paired with champagne in Hanoi, or order them for a private gathering, Canadian oysters allow you to carry on traditions that transcend borders.
Wherever you are, oysters remind us that the ocean unites cultures — and that Canada’s cold waters give us something truly special to share.
Edited by: CFVN Editorial Team – Inspired by over a decade of bringing the taste of Canada’s cold waters to Vietnam.
