Discover Canada’s Food Island – Incredible Experiences. Stepping onto Prince Edward Island is like entering a rich world of food culture—a place that truly embodies Canada’s Food Island. Known worldwide for its pristine oysters, lobsters, mussels, and iconic potato fields, PEI is also celebrated for its world-renowned beef and dairy.
This rich bounty draws in culinary enthusiasts and entrepreneurs alike, offering an unforgettable taste of PEI’s robust food ecosystem. The island’s heritage and commitment to sustainability create an exceptional food scene that supports innovative local businesses while honoring PEI’s legacy as a culinary haven.
During our journey, sponsored by Canada’s Food Island and Food Bloggers of Canada, we immersed ourselves in the heart of PEI’s food legacy. We explored its thriving food economy, where more than 25,000 direct and indirect jobs connect to food production, and where small and medium businesses are celebrated for their dedication to quality and innovation. This island is more than just picturesque; it is a haven for farm-to-table dining and is a community deeply committed to preserving its legacy while nurturing new food entrepreneurs.
With the stunning landscapes and a warm, welcoming culture, PEI stands as a beacon for those passionate about food. We invite you to join us in our 3 Part blog series as we share our Incredible Experiences, Where We Ate and What We Made.
Your food story starts here in Prince Edward Island, a place where tradition and innovation go hand in hand. Discover more about Canada’s Food Island.
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Mussel Farming
Prince Edward Aqua Farms – New London Bay
We had the incredible opportunity to meet Trevor from Prince Edward Aqua Farms, who took us out on his boat to experience mussel farming firsthand.
Established in 1989 in New London. Prince Edward Aqua Farms grows their Island Gold Blue Mussels in the nutrient-rich waters of Malpeque Bay, using the sustainable longline method. This technique allows mussels to grow in suspended mesh socks, keeping them cleaner and sand-free.
Farmers monitor the mussel lines with GPS to track the lines carefully. Adjusting the lines as the mussels grow to market size over about two years. As the mussels grow, additional buoys are added. Each sock on the line can grow up to 12 feet in length and weighing up to 60 pounds. Even in winter, they harvest through ice-covered bays to ensure PEI mussels are fresh year-round.
Mussel farming is a proud, multi-generational industry in PEI, creating jobs and supply 80% of North America’s mussels. We have been buying PEI mussels for yearsr see. After seeing the care and dedication behind every harvest gave us a new appreciation for these delicious, sustainable PEI mussels!
Raspberry Point Oyster Experience
New London Bay
Our oyster adventure on Prince Edward Island was nothing short of memorable!
We had the pleasure of visiting Raspberry Point Oyster Co., where Devan gave us a firsthand look at the incredible journey each oyster takes from sea to table. Our tour began with a boat ride over the pristine waters of New London Bay. We saw the storage pods, each marked by a buoy, which keep the oysters at the perfect temperature until harvest.
Watching the careful grading process at the facility was fascinating. Each oyster is sorted by size and quality, reflecting the dedication and precision behind every oyster.
Raspberry Point alone produces an impressive 24 million oysters annually! Offering eight distinct brands, each with unique flavour profiles influenced by the growing location. PEI’s cool waters and mineral-rich red soil contribute to the oysters’ salty, clean, and subtly sweet taste—a true delicacy!
We even had a hands-on lesson in shucking—followed by tasting, of course!
With a commitment to sustainability, Raspberry Point Oyster Co. is focused on responsible sourcing and environmental stewardship, aiming to meet Canada’s Net Zero Challenge by 2050. Our day at Raspberry Point gave us a true appreciation for the art and care behind PEI’s renowned oysters, which are celebrated worldwide for their flavour and quality.
PEI Potato Tour
Smith Farms LTD – New Prince Edward Island
5th-generation farmer Andrew Smith shared a glimpse into the legacy of PEI potatoes.
His family’s 1,300-acre farm produces an impressive 40 million pounds of potatoes annually! They grow 12 varieties that are shipped worldwide to serve table markets, processing markets, and fresh-cut markets.
PEI’s potato farming tradition dates back over 200 years, thriving in the island’s unique conditions. The rich, iron-red soil, combined with the mild climate, creates an ideal environment for potatoes with exceptional flavour, quality and texture. Today, PEI produces around 2.5 billion pounds of potatoes each year. Of this, 10% is used as seed potatoes, 30% goes directly to table markets, and 60% supports processing needs.
This deep-rooted farming culture not only sustains PEI’s agricultural economy but also showcases the island’s commitment to quality. PEI potatoes a cherished product on tables worldwide!
Certified Island Beef Farm Tour
Francis Farm – Lady Fane
The Certified Island Beef Farm Tour in PEI showcases the dedication of David and Brett Francis, a father-son duo from a 7th-generation farming family.
Established in 1844 on a scenic 44-acre farm, their land is a blend of green hills and potato fields. Making it ideal for grazing cattle and sustainable farming practices.
The Francis family raises Angus and purebred Charolais cattle, ensuring humane treatment and quality care. Most of their feed is farm-grown, with only a small portion sourced locally. Their beef reflects the island’s unique environment of salt air and iron-rich soil, resulting in distinct flavour and quality.
In 2017, they became the first farm from PEI to win the Canadian Cattlemen’s Association’s National Environmental Stewardship Award, recognizing their commitment to environmental sustainability. They work closely with ecologists to enhance soil health, maintain healthy water and land areas, and protect wildlife habitats, ensuring their farm’s legacy endures for future generations.
Culinary Institute of Canada Tour
Charlottetown
We had a behind the scenes tour of The Culinary Institute of Canada (CIC). A first-class, industry-based training in Culinary Arts, Pastry Arts, Hotel and Restaurant Operations, and Tourism, Travel, and Event Management.
Students train in The Dining Room and The Marché (both locations offering a breathtaking view of the harbour) and prepare food for their Grab & Go station.
We picked up a delicious Korean Noodle Bowl and chowder for lunch at the Marché. We enjoyed our meals while watching an impressive Shucking Competition with the Jr Chefs.
The students were incredible! Cayden the 1st place winner shucked 10 oysters in 2:03 minutes! The 2nd place winner- Pargot’s time was 2:07 and Phillip, 3rd place winner came in at 2:08!
After the competition, Chef Allan Williams gave us an incredible tour of the institute, showcasing its butchery classes, pastry arts, and culinary excellence. We observed students in action, skillfully preparing diverse cuisines for their daily menus, destined for the institute’s vibrant dining room.
On our way out we stopped into the Grab & Go and where we were lucky enough to grab a coveted tomato and jalapeno loaf of bread, before selling out!
Oyster-Tonging Lesson
Tranquility Cove Adventures – Georgetown
During a trip to PEI, we sought a unique experience and contacted Parry Gotell, owner of Tranquility Cove Adventures in Georgetown. Oyster season had ended, but Parry kindly invited us to his home for an oyster-tonging lesson directly from his dock.
His kindness is a testament to the warmth and hospitality of the people of PEI.
Parry and his wife have an oyster lease with their property, where they cultivate oysters primarily for tourism. They grow wild oysters in all sizes, including the coveted “Champaign” oyster, tear drop shape, deep-cupped, and perfect for first timers with their appealing size and flavour. Using 10-foot oyster tongs, we practiced the traditional method of tonging, catching the oysters, sorting and softening their razor-sharp edges, and then learning to shuck them. We feasted on the freshly caught oysters, savouring the famous Malpeque flavour.
Parry also shared the history and tips about oyster farming in PEI, like how all oysters grown there are Malpeque oysters, and that oysters take 5-7 years to mature. He taught us how to store live oysters in the crisper drawer with a damp cloth, cup side down so they stay fresh for weeks. It was an unforgettable experience, giving us a deep appreciation for both the oysters and the island’s generous spirit.
Watch our Recap Video
Leave a Comment
We’d love to hear from you! Did you enjoy reading about our experiences in PEI and exploring Canada’s Food Island? Share your thoughts, favourite memories, or experiences in the comments of our Discover Canada’s Food Island Part #1 blog post. Your feedback means the world to us!
Read More:
Discover Canada’s Food Island – Part #2: Where We Ate
The flavours of Canada’s Food Island are as extraordinary as its landscapes. In Part 2, we’ll take you to the exceptional restaurants and hidden gems where we indulged in PEI’s culinary magic. Get ready to discover why this island is a dream destination for food lovers everywhere.
Discover Canada’s Food Island – Part #3: What We Made
Our adventure ends in the kitchen, transforming the island’s world-class ingredients into delicious creations. In Part 3, we’ll share the joy of cooking with PEI’s finest seafood, produce, and more. Celebrate the connection between land, sea, and plate as we bring Canada’s Food Island into our home.
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