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ShanDaph Oysters was established in May of 1999, but its roots reach back over thirty years.

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.
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.
By 1999 the first oysters were set and ShanDaph Oysters was born.
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.
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.