Think pure, clean and plenty of sleep. Cold Water Oysters hibernate for a large portion of the year (usually 3-5 months) and spend a large amount of time storing energy and nutrients for the long Canadian winters found on the East Coast. These oysters are growing at usually half the speed and storing twice the amount of energy to help themselves last through the fierce winters of Canada's North Atlantic Ocean. On average, cold water oysters take 4-5 years before they are ready for harvest compared to 1-2 years for oysters coming from warmer currents.
These oysters spend all their time preparing for the winter, and it is during this time the cold water oyster earns its name. These oysters become sweet from all of the stored sugars obtained in the run-up to winter. It becomes an extremely resilient food source, and is able to withstand subzero temperatures when sleeping underneath up to one metre of ice. The Cold Water Oyster survives off the currents coming from the North Atlantic Ocean, circulating down into the Gulf of St. Lawrence and bringing with it the pure and unpolluted waters that the North Pole suggests. Only the strongest survive these cold winter months.
So what is the benefit of being growing in these conditions? Simply put, they are stronger. And this feature is translated into their incredible might to remain outside of the water (in a refrigerator 0-4 degrees Celsius) for up to 30 days and still be fresh and ready for consumption!