People living and visiting coastal British Columbia have a unique opportunity to harvest clams, mussels and oysters almost year round.

There are a number of different shellfish that you can harvest from the beach and some that you should leave behind.  The most popular species to harvest are little neck and manila clams and pacific oysters.  Information on all of these can be found in the Tidal Water Sport Fishing Guide.   This publication can be found at many tackle shops or downloaded online.  It contains a variety of information including fishing regulations, licence information, species identification and responsible fishing practices.

Clams are another type of bivalve mollusc that are smaller, smoother, and shinier than oysters. Unlike oysters, clams are not rooted to one spot for the duration of their lives. Like oysters, harvesting of clams is done by hand or short / long-handled forks or rakes, depending on the species. Common clam species in BC include: razor clams, butter clams, littleneck clams, Manila clams, and varnish clams. There are also geoduck clams, a somewhat more distinctive clam species with a large visible siphon (neck) and more rectangular shell shape.

Harvesting undersized clams is prohibited, and size limits vary per type of clam. On top of that, certain areas are closed to clam harvesting, due to biotoxins present in the water. Always be sure to check the area’s closure notices before consuming clams in these areas.

Sea cucumbers are long and cylindrical, hence the name, with tube-like feet that allow them to walk on the ocean floor and tentacles that help them feed. There are about 30 species of sea cucumbers in BC, with the biggest being the giant red sea cucumber at about 2-feet long and weighing up to 1 kg.

Sea cucumbers consist of a firm outer skin and a thick inner muscle with five tendons. The tendons are considered the sea cucumber meat (edible, quite tasty, and used in a variety of dishes). Sea cucumbers are also harvested for their skin, which has health benefits as well as nutritional value.