According to Raspberry Point Oysters manager James Power, it's the unique properties of the Atlantic coast that make the Malpeque so popular.
"P.E.I. has the best water. Just the right amount of salinity — there's no pollution. It's very clean. So that gives that really great clean salty flavour."
Power runs one of the island's biggest oyster farms, where, on the shores of Bayview, P.E.I., more than 10 million Malpeque oysters are cultivated every year.
It takes about three to four years for the oysters to reach maturity. Once they are ready, they are sorted, washed and graded before being shipped around the world.
Join chef Ricardo Larrivée as he as explores one of Eastern Canada's most famous treats.Read the full article here: http://www.cbc.ca/2017/we-are-the-best/117-years-ago-p-e-i-s-malpeque-was-named-the-world-s-best-oyster-here-s-why-1.4133168