Aw shucks, it’s a ShanDaph

In the world of food branding, Philip Docker has grasped a simple principle…real food comes from real people.

Within minutes of meeting Philip Docker you just know his product is going to be good. His commitment, passion, energy and high standards are readily evident and fully confirmed with the first taste of a ShanDaph oyster.
These are not just oysters from the Big Island coves between New Glasgow and Antigonish. These are oysters from Philip Docker.


The personal touch starts with the name. ShanDaph is a contraction of his grandparents names, Everett (Shan) and Daphne Baudoux. They reseeded this part of Big Island with native Virginica oysters in the 1960’s. Armed with a marine biology degree, Philip plunged into the unknown world of oyster growing in the late 90’s and despite setbacks has succeeded in restoring a family tradition.

Philip Docker was in constant motion today as he explained how to raise a first class oyster. It was soon apparent that constant motion is standard operating procedure as he detailed how, single-handedly, he moves oysters from various size cages and locations in the bay. We were amazed at how much work is involved in getting oysters to survive for two years and form a perfect market shape before you earn any money.

Philip is an environmental wonder, recycling material for most of his gear and investing in solar equipment for all aspects of his operation – he does not draw a single watt from the provincial power grid.
We were exhausted just listening to all the nuances that Philip has to consider in the day to day operation (not to mention all the paperwork needed to meet CFIA inspection standards).

Besides oysters, Philip has managed to grow bay scallops in this area which was not possible a few years ago but is getting easier due to better conditions due to global warming. And just to add to his product diversity, he also harvests Cohog clams.
All this work called for a reviving feast of the product and Philip obliged.

First, a shucking lesson for everyone who didn’t know how to separate shell from supper followed by a boatload of fresh and cooked seafood.

Everyone tried a raw oyster and raw scallop. The oysters are slurped; the scallop can be chewed. Both were incredibly fresh, briny and delicious.
This was followed by bowls of barbecued oysters, scallops and clams. Philip served these with a series of sauces he whipped up for the occasion. And finally, a tray of oven cooked oysters in a special tomato sauce. Everyone tried very hard to leave no shell unopened but there was just too much food.

Philip Docker exports his oysters throughout Canada but you can meet him at his stall at the Halifax Market near the Boulangerie bread stall (just look for the long lineup on the bottom level). Get to know him. Once you meet him, you’ll want to help build the brand.