Rodney's Oyster House, Downtown Toronto

At Rodney's we procure our Oysters from both schools of growers; those who use traditional methods and those who use newer techniques. The old school defines itself with a romantic conviction that nature is the provider while the new school seeks to control nature's variables to minimize the risks in harvesting the Oyster. We respect both schools, but source only from those who appreciate the quality and beauty of a truly fine Oyster.

Kenny MacWilliams

Kenny's Lease

As the Oyster world evolves from fishing to farming there exists a bridge between the traditional fisherman and the large volume demands of the modern market. Rodney’s would like to introduce Kenny McWilliam’s Seafood. Pictured on the left is Kenny, husband to Mary and a buyer/reseller of the output of independent harvesters since 1980.

Mr. McWilliam attended the University of Prince Edward Island, following which his biology interest took him to the Department of Fisheries and Oceans. It wasn’t long before he saw opportunity in the PEI Oyster. Today, Kenny’s relationship with the hands that work the water, insure Canadian distributors quality Oysters, clams, and other assorted shellfish. Kenny is unique amongst the Island repackers, selling 95+% of his product to the Canadian market. Bravo to Kenny for keeping the shellfishers on PEI aligned with Canadian interests!

Kenny brings to the market a capacity for satisfying the full range of demand for Oysters, providing large quantities for our wholesale group or truly exceptional Oysters for epicurean tastes. Kenny's operation is seasonal and the lights go dark in January or February. As spring breaks, Fort Augustus springs into full action. His brand, the “Hillsborough” (Malpeques), are a well known favorite.

GliddenPoint photo In our quest to find the perfect oyster to satisfy our customers, people will often ask us if we’ve tried “this oyster” or “that one.” Perhaps they understand how hard it can be to find a truly fine oyster that meets our measure.

It hasn’t always been this way. Prior to 1980, it was easy to find quality oysters of consistent shape, size and meat in any fisheries’ water. These days it’s another story.

Our salvation seems to be found in the aqua farming of the artisan Virginica oyster grower. There are 1300 such registered growers south of the 49th. The trick is finding the farms among them that deliver the best product.

In the artisan oyster grow out, it is common to experience fields of broken dreams the closer one gets to the farm’s domain; not so at Glidden Point. They maintain the cleanest presentation and the most disciplined formula that one could ever hope to find in this business.

Barb Scully and her colleagues at the Glidden Point Oyster Sea Farm are to be admired for the care they employ in cultivating their product and their brand. Most East Coast Grower`s Association members source their oyster seed from regional hatcheries. Glidden Point oysters are started in the floated basket method and finished on the bottom of the Damariscotta River leases. Several sizes are seasonally produced.

Enjoy the picture, and study it closely. The quality and taste of this oyster truly does translate from their farm to your plate!

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