Originally from the Kumamoto area of Kyushu, Japan, this slow growing oyster is famous for its pronounced deep cup. Due to a moderate climate and clear, algae-rich waters, California’s Humbolt Bay produces one of the finest oysters found anywhere in the world. And since they are line suspended and bag cultured, these oysters are free of barnacles. Kumamotos are a full-flavored, creamy, firm textured oyster with a finish that's buttery sweet, mildly fruity with a hint of metallic flavor. Although there are several cultured Kumamoto oysters grown in various regions of the Pacific, the cleanliness, appearance, size and unique combinations of texture, taste and finish of the Humbolt Bay Kumamoto make it second to none.
A classic Pacific oyster grown on the southern beaches of the Puget Sound, the Gold Creek oyster is a firm, full cupped oyster, 3-4 inches in length with a crisp, briny taste.
A popular British Columbia oyster with a firm texture, its flavor is salty and sweet with a fruity finish. It has a soft and moderately fluted ivory colored shell and is edged with many colors, namely red and purple.
Named after the beach on the western side of Hood Canal in Washington State, the Pebble Beach oyster's hard shell, full meat, and ocean flavor make it a perfect raw bar choice.
This oyster is also native to Washington's Hood Canal region, it is about 3-4 inches in length, with a mild lettuce-like flavor.
This 3 inch oyster is grown on the shores of Dabob Bay, just off the northern end of Hood Canal. Harvested at a young age to keep its shape, it has a briny flavor and sweet aftertaste.
Beach grown, these plump hearty oysters offer firm texture with a mild, briny taste. Its finish is clean and almost fruity. An excellent half shell oyster.
This petite oyster from the cobbled beaches of the Puget Sound is not small on flavor. At just 2.5-3 inches in length the Deer Creek is a great beginners oyster. With a fresh crisp flavor and hard shell, it is perfect for shucking.
Different from more southern Puget Sound oysters, the Hood Canal has a lemony, saltier, less sweet, lettuce-like flavor and very firm texture.
Another full meat, half shell beauty from the nutrient rich waters of Washington State's Hood Canal.
These the tidal waters of Hood Canal bathes these oysters twice a day, as the sun gently hardens their shell. They are approximately 4 inches in length.
The lack of industry and a small population surrounding Willapa Bay has kept this bay the cleanest estuary in the continental United States. Due to the natural complexities of the surrounding environment, these oysters obtain a rich complex flavor found nowhere else. These oysters have the characteristic clean, green tinged shell, rounded cups and beach-worn fluted appearance. They offer a firm, crisp, briny, crunchy meat that finishes with a clean, melon-like flavor.
Like many of our oysters, the Denotta Bay is usually shipped within hours of harvest. It is grown on the shores of Belfair, Washington, and has a clean, briny flavor.
From the same region as Willapa Bay and Nisbet,these oysters have the characteristic clean, green tinged shell, rounded cups and beach-worn fluted appearance. They offer a firm, crisp, briny crunchy meat that finishes with a clean, melon-like flavor.
From the same region as Willapa Bay and Goose Point, these oysters have the characteristic clean, green tinged shell, rounded cups and beach-worn fluted appearance. They offer a firm, crisp, briny crunchy meat that finishes with a clean, melon-like flavor.
Like the famous Kumamoto, the Quilcene is also originally from Japan. It too is famous for its delicate texture, slightly salty flavor and sweet cucumber finish. It is said that the Quilcene oyster is similar to the “Fine de Claire” oyster from France.
This bag-grown petite oyster is beach staked several times a month. This shore tumbling process helps to harden the shells. The sweet, fat, creamy meat inside explains why this oyster is such a "gem".
Harvested from Peale Passage in Washington, these giant oysters have grown to 10+ inches and can weigh almost two pounds each. Due to the strong Asian market, the largest of the large are exported overseas. Often prepared steamed or barbecued, these giant oysters are also a prized possession for those who dare to eat them on the half shell.
In addition to in-shell oysters, we also offer pints and half-gallon fresh-shucked Pacific oysters in small and select grades. These oysters are shucked by hand and un-rinsed to preserve its natural flavor. Consistent in size and availability, these shucked oysters are excellent for all applications.