A cooler with ice or gel packs is by far the best method for long drives. You can get bags of ice at most gas stations. Do not put ice directly on live lobsters as the fresh water will kill them. Be sure to replace melted ice during your trip to ensure everything is kept cold. Airlines will sometimes not let you take gel packs on your flight. If you are flying with seafood we recommend using frozen vegetables in place of ice packs. 

Male lobsters tend to have bigger claws and therefore more claw meat. Females will typically contain bright orange roe (eggs) inside the body and tend to have more meat in the tail. Male lobsters have skinny tails, whereas the females have wider tails with room on the sides to carry mature eggs. Additionally, the first set of swimmerets (on the underside of the lobster tail) on a male will be long and hard, and the female’s will be soft and feathery, like the other swimmerets.

Lobsters have the most meat in the claws and tail. There is a bit of meat in the knuckles and legs. The body contains tomalley (green paste) and roe (bright orange) (females only) both are edible.

Orange scallops are female scallops. There is no difference in quality or flavour.

The oyster bar is first come first serve, we do not take reservations or hold seats. If the oyster bar is full when you arrive the estimated wait time is 15-30 minutes.

We specialize in fresh raw seafood and frozen products. While we do serve raw oysters and have lobster Kaisers available for lunch, we prioritize a wide selection of fresh raw and live seafood. We do not have a full kitchen and we do not serve cooked meals. We do serve a Lobster Kaiser sandwich (subject to availability) as we know many of our guests come in hungry but we do not have the facilities to offer a full menu.

Our cooked lobsters are cooked and chilled in salt water. They are delicious eaten hot or cold. To serve them hot we recommend a pot with a little bit of water. Allow your water to come to a boil & steam your lobsters until warm. We recommend no more than 5-10 minutes to preserve taste and quality.

First grab a large pot and fill it with salted water. Salt the water as if you’re making pasta. The salinity of your water will season the lobster meat. Once the water has come to a boil, grab your lobster and stretch and cross its arms out over each other so the lobster cannot pinch you. Using a butter knife, remove the bands from the lobster's claws. Carefully place your lobster in the pot & boil for 15-20 minutes.

Malpeque usually refers to oysters grown in malpeque bay, however all PEI oysters are malpeque oysters, regardless of the brand. In 1915, a micro-organism wiped out most of the oyster population on the island. The only oysters that survived were malpeque oysters and these were used to replenish populations around the island. So today, every oyster grown on PEI is a descendant of Malpeque Bay oysters. 

Our oyster bar has enough seats to comfortably fit 6 people at a time. We do not have tables or seating in the seafood market. However there are benches and picnic tables available for public use located around the landing shops. Please be advised that alcoholic beverages are served only in the oyster bar and cannot be carried outside. 

We proudly ship our products all over canada. Due to the nature/shelf life of our products we do not ship internationally. We use Fedex overnight shipping to ensure food safety and quality. Shipping boxes cost $20 and shipping costs vary based on the location it is being sent to. Contact us for an estimate.

Mussels are processed and cleaned at the fish plant. They may come with a “beard” that can easily be pulled off. Before cooking you should always check your mussels. Live mussels will be closed, the ones that are open should close slowly when you apply pressure. If the mussel stays open after pressing it closed or has a foul odor, throw it out. Cook the rest of your mussels and enjoy.

We specialize in fresh, live, and frozen seafood for human consumption. We do not carry fishing bait.