The deep, narrow (about 1/2 mile wide at its narrowest) Strait of Canso separate Cape Breton Island from the the Nova Scotia Peninsula. The 940 foot deep Bras d'Or Lake, an inland sea filled with a mix of fresh and salt water with narrow channels to the north and south connecting it to the North Atlantic, occupies the interior of Cape Breton Island. No significant rivers feed Brass d'Or Lakes so they maintain reasonable levels of salinity. Most Bras d'Or oysters come from the Alba Oyster Farm run by Melissa and Bob Maclean. Melissa and Bob collect the wild oyster spat in May and then grow it on floating trays for a year. Then they plant the oysters on the bottom of the lake and let them grow for 3 more years. Ice covers Bras d'Or Lake half the year so the water is cold and the oysters grow slow. Even at 4 years old mine run between 2.5" to 3" with most 2.75". The cups have above average depth and the meat to shell ratio is high. They have a clean salt pond smell lightly seasoned by sea weed. The meat is grayish brown with dark brown gills. The liquor is brothy with potato chip levels of salt. The flesh is firm but sweet and delicate. The oyster is a little membranous on the end but the flavor is rich and meaty and suggests pork along with a hint of melon and some cucumber. I am drinking a bottle of Chaucer's Mead with the Bras d'Ors. The mead is sweet and alcoholic and the sweetness goes nicely with the oyster's salt and suggestions of pork and it also brings out more of the melon flavor. I rate the pairing 80 and the oyster 82.