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Oysters in Months that End in “Er”

The weather is officially cool here in BC and as they say, it’s best to eat oysters in months that end in “er.” (That’s an old myth, and now that we have refrigeration, it’s not so much of an issue.) So, at the end of October, oysters are on all our minds here at Swallow Tail.

These sweet little bivalves are sustainably harvested here on BC’s coast and come in so many varieties, there’s bound to be something for everyone. Some of the oysters you’ll commonly see in restaurants (and at Swallow Tail) are Kusshi, Royal Miyagi, Kumamoto, and Summer Breeze. Any of these varieties, which vary in size and flavour, are absolutely delicious straight up on their own, but they can be dressed up with something as simple as a splash of lemon, a mignonette of shallots and red wine vinegar, or can be shucked and grilled or baked if you’re not ready to toss them down raw.

The classic pairing for oysters is a glass of bubbly, but if your nose is easily tickled, we’ve come up with some other suggestions from Spain that are guaranteed to delight.

A good cava (bubbly) to try is Pares Balta. If red is more to your taste, give Muga Reserva a try. You can also find a wine made from Albarinjo (white) or a Fino sherry, which is a classic pairing with seafood.

We don’t know if what they say about oysters is true, but tossing a few raw ones back certainly can make you feel adventurous–and that can’t hurt!


If you haven’t booked your spot for this Friday’s Oyster and Champagne Dinner, there are just a few seats left. Book now!