All our available tours & experiences have been adjusted to accommodate the PEI Government’s Covid-19 Public Health Measures.

Tong & Shuck

Duration: 2.5 hours

Location: Cardigan / Points East Coastal Drive

Per Person

$125

Min 2 - Max 8 ppl

Available July-October, Monday-Saturday at 5:30 pm and Saturday at 12:00 pm.

Please see our terms and conditions before purchasing.

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Peace of mind in uncertain times!

We guarantee a refund of your ticket or conversion to E-certificate if you have to cancel your booking up to 3 days prior to the experience.

Eat as many fresh oysters as you’d like while learning how Islanders tong and shuck them.

  • Meet local fisherman Jim Conohan and hear the tales of his life on the sea.
  • Let Jim show you how to properly tong and size oysters.
  • Gasther as many oysters as you like and Jim will show you how to shuck them!
  • Learn about the growth and life cycle of PEI oysters and quahogs.
  • Enjoy a feed of mussels with potato salad, a fresh baked biscuit and a dessert to end the experience.

Bookings need to be made 24 hours in advance of the desired date in order to guarantee a spot.

A minimum of 2 people must book in order for this experience to take place.

All oysters must be consumed on the premise. Oysters cannot be taken home with you.

Only participants with tickets are allowed on the property.

Please note, in October the tonging experience takes place in a mock-up oyster dory on the deck.

For safety reasons, the experience takes place on shore, but you can still try the traditional tongs used to scoop up oysters from the deck. Jim will show you how to properly shuck so you can try yourself and of course, eat as many as you want! To top it all off, Jim will boil up a feed of PEI mussels with a side of potato salad, a biscuit, and a dessert to end the experience.

​Water will be provided with the meal but you are welcome to bring your own juice or soft drink if you like.

When you arrive Park close to the house. Jim or Gen will come out to greet you.

Don’t forget to dress for the weather It’s always good to plan ahead. Check it out for the day of your tour.

Jim’s property is pretty rustic so we recommend you wear comfortable clothing you don’t mind getting a little dirty. A hat is always recommended.

Bug spray or long sleeve shirts and pants are recommended for the evening tours as it tends to get pretty buggy that time of day.

There is parking available on site. Please note the road to Jim's house is a dirt road.

The location is best found if you search 106 Dockendorff Lane, Cardigan. However, the road is now called Campbell's Country Lane.

On a map find Route 4 & 311 intersection at Primrose, near Cardigan. On 311 pass big church. Watch for Experience PEI sign on left. We encourage you to take a screenshot of the map as reception is hit or miss int hat area.

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Have questions? Here's the most frequently asked.

Is there parking available?

Parking is available. After you purchase tickets, you’ll receive emails with meeting points and parking options in the area.

Do I need to purchase tickets in advance?

Yes, advance ticket purchase is required. Events typically sell out quickly. To maximize your chances of getting the date, time, and number of tickets you prefer, please book well in advance.

What do we do in case of bad weather?

The tours are held rain, shine, or snow. We advise to check the weather conditions for your days event and dress appropriately. In the event of inclement weather, we will contact you to discuss options.

Are masks required?

We recommend masks be worn while moving around. Once seated, masks can be removed.

What if I have dietary restrictions or allergies?

Please be sure and let us know if you (or anyone in your group) has a dietary restriction (e.g. vegetarian, diabetic, allergy, etc.) when you purchase your tickets. As long as we know in advance, we can try and accommodate your needs.

Still have questions?   Visit our FAQ page to submit your own

"The seafood (oysters and quahogs) we enjoyed was some of the freshest and most delicious shellfish we have ever had."

Catherine and Jeremy, Washington, DC

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