Pacific oysters (crassostrea gigas) are cultivated in beds covering 400 hectares of the Bay of Cancale, protected from the prevailing westerly winds. Sacks of oysters are placed on raised racks 80cm above the seabed and are regularly turned over at low tide during the 3 or 4 years of growth.
Between 3 500 and 4 000 tonnes of Pacific oysters are produced annually. Pacific oysters have a characteristic full-bodied, salty taste. The best viewing point for the oyster beds is from the Pointe du Hock in Cancale.