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ShanDaph
Oysters was established in May of 1999, but its roots
reach back over thirty years.
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| Owner/Operator
Philip Docker’s grandparents helped to reestablish
the growing and the harvesting of oysters on the pristine
shores of Big Island, Nova Scotia. Over the decades, the
native oyster seed they set in the 1960s and 1970s has
matured into productive oyster beds. |
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| ShanDaphs
are housed in growout units suspended in a water column,
where they feed on the nutrient-rich waters of the ShanDaph
farm. By completing the growth process suspended in the
rich tidal waters of Big Island, ShanDaph ensures optimum
growth conditions from the time they are set at less than
a millimeter in size, to harvest at over 76 millimeters
in size. The total process takes between three to five
years. |
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| By
1999 the first oysters were set and ShanDaph Oysters was
born. |
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| Since
then, the enterprise has grown steadily without compromise
to the premium quality of its product, and ShanDaph Oysters
have been served in fine dining establishments, presented
by organizations hosting special events, and ordered by
individual connoisseurs. |
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| And
what about that name? ShanDaph Oysters is Philip’s
tribute to his family and their love and respect of the
water and its “oysters”. ShanDaph is a combination
of Philip’s grandparents’ names. ‘Shan’
is derived from the WWII pilot flight name of Everett
(Shan) Baudoux, and ‘Daph’ from Daphne Baudoux.
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