Barachois
Crassostrea virginica
A Prince Edward Island oyster from the waters off Cymbria on the north shore, sold in choice and cocktail sizes. Deep cups and clean shells, with a bright, clean flavor that balances sweetness and salt.
At a Glance
Barachois is an Eastern oyster (Crassostrea virginica) from the Canada East Coast. It is moderately briny (3/5 brininess) and moderately sweet (3/5 sweetness), with balanced, sweet, briny flavors and a finish that is clean, with sweetness and salt in balance. It is considered a beginner-friendly oyster.
Flavor Profile
Finish
Clean, with sweetness and salt in balance
Expert Notes
Barachois is a Prince Edward Island oyster sold by Atlantic Aqua Farms, which gives its origin as the waters off Cymbria; a San Francisco menu places it on the island's north shore. It comes in two sizes: Barachois, a choice oyster of 3 to 3.5 inches, and Le Petit Barachois, a cocktail oyster of 2.5 to 3 inches. Both have deep cups and clean shells. The seller's tasting note is short, a blend of sweet and salty. Santa Monica Seafood, which carries the smaller size, describes a bright, clean flavor with sweetness and salinity in balance, and says the oysters grow slowly in cold, protected bays shaped by natural barachois lagoons. Waterbar in San Francisco lists them as bottom raised. No source names the farmer. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- North America
- Grown in
- Cymbria, North Shore, Prince Edward Island
- Size
- Medium (3-3.5 inches (Le Petit Barachois: 2.5-3 inches))
- Shell Color
- Clean, gray-white to tan
- Meat Color
- Ivory to light gray
Where to Try It
New York City
- Crave Fishbar Midtown East
On these menus when we checked on September 30, 2026. Raw-bar lists change daily.
San Francisco
- Waterbar Embarcadero
- Little Shucker Pacific Heights
On these menus when we checked on October 1, 2026. Raw-bar lists change daily.
What Tasters Say
Across 4 sources, tasters describe this oyster as:
Unique notes: superb blend of sweet and salty
"Barachois oysters feature a deep cup and clean shells with a superb blend of sweet and salty."
sweetbrinybalanced
"Le Petit Barachois oysters offer a bright, clean flavor with a refined balance of sweetness and salinity."
brightcleansweetbalanced
"Le Petit Barachois feature a deep cup and clean shells with a superb blend of sweet and salty."
sweetbriny
About the Farm
Atlantic Aqua Farms
Atlantic Aqua Farms sells Barachois and Le Petit Barachois among its Prince Edward Island oysters.
History & Background
Atlantic Aqua Farms gives the origin as Cymbria, Prince Edward Island; none of the sources we opened names the farm or farmer. Santa Monica Seafood describes the growing area as protected bays shaped by natural barachois lagoons, where the cold water makes for slow growth, clean shells and a pronounced deep cup. It lists Le Petit Barachois as available year-round.
Waterbar in San Francisco lists Barachois as bottom raised off the North Shore, PEI. Little Shucker in San Francisco prints the origin as PEI, New Brunswick, and Crave Fishbar in New York as Prince Edward Island; the seller and distributor both say Prince Edward Island.
Did You Know?
- Sold in two sizes: Barachois (3 to 3.5 inches) and Le Petit Barachois (2.5 to 3 inches)
- Santa Monica Seafood rates them Green, Best Choice
- Listed as available year-round
Sources & References
This information was compiled from 4 sources.
- Barachois — Atlantic Aqua Farms USA
- Le Petit Barachois — Atlantic Aqua Farms USA
- Oysters, Le Petit Barachois — Santa Monica Seafood
- Menus — Waterbar
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Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
Read article → Merroir & EnvironmentWhat Is Merroir? How Water Shapes Oyster Flavor
Merroir is the marine version of terroir: how salinity, temperature, tides, and plankton in the growing water shape an oyster's flavor. The science, plus how to taste it.
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