Dominating the Shellfish Industry

 BLUE PT Crassostrea Gigas
 The Blue Point oyster was named for Blue Point, Long Island in New York, where this oyster was first discovered. The name is now generally used for any medium sized Atlantic oysters eaten raw. These oysters are medium to large in size with a mild flavor and salty taste.  
 DIAMOND PTCrassostrea Virginica
 These oysters are medium to large in size with a mild flavor and salty taste. 
 ELKHORNCrassostrea Gigas
 A Pacific oyster harvested from the farmed beds in the Willapa Bay near the Willapa National Wildlife Refuse in Washington, this oysters is especially well suited for the half shell market due to their appearance and flavor. These oysters have a characteristically clean, green tinged shell, rounded cups and beach worn fluted look. Each oyster is packed with firm, crisp, briny, crunchy meat that finishes witha  clean, melon-like flavor. Availability is excellent as the Pacific Northwest rarely ices over. 
 FANNY BAY Crassostrea Gigas

 These oysters are cultured using a combination of growing techniques and grown in one of British Columbia's most prolific growing areas in Baynes Sound. Fanny Bay is located on the east coast of Vancouver Island. The oysters are started using a suspension method, transferred to the intertidal area for hardening. The flavor is salty, but sweet firm flesh with a fruity finish. It has a softer and moderately fluted ivory colored shell, edged with many colors, predominantly red and purple.

 
GOLD COAST Crassostrea Gigas
 This oysters is from the lower end of the Hood Canal in Washington. The oysters are easy to shuck and yield nice meats with a delicate texture and salty flavor leaving a sweet aftertaste. Available in a variety of sizes from extra small (2"-3") to large (6+"). 
 HOOD CANAL Crassostrea Gigas
 These wild beach oysters are harvested in the southern hook of the Hood Canal. Being a beach oyster, these animals are very dardy and have a very long shelf life. The area where the oysters are harvested has a substrate made up of small pebbles and natural gravel. This type of condition leaves these oysters clean with only a quick rinse (needed before use). The farmer takes pride in harvesting the best shapes for the half shell market. 
 KUMAMOTO Crassostrea Sikamea
 Originally from the Kumamoto area of Kyushu, Japan, this very slow growing oyster is small in size (1.5 - 2 in) with a very deep cup. The Kumamoto has a firm texture, rich in flavor, creamy and slightly salty. The finish is buttery-sweet, mildly fruity, with a hint of metallic flavor. Kumamoto oysters are cultivated now successfully in CA, OR, WA, and Mexico. This oyster is popular with the novice half-shell oyster consumer. 
MALASPINA Crassostrea Gigas
 Malaspina oysters are beach-cultured oysters. Raised intertidally on British Columbia's excellent gravel beaches in Okeover inlet, they produce an exceptionally strong, heavy shell. British Columbia's 16-foot tides allow the oysters to become conditioned to 8 - 12 hours a day out of the water. This results in a product with a very long shelf life (10-14 days after shipping) and easily opened. The meat is white with a dark, textured mantle. Plump and juicy, Malaspina oysters have clean, strong ocean flavor with a "cucumber-like" finish. 
 MALPEQUE Crassostrea Virginica
 A summer oyster found naturally in the cold clean water of Malpeque Bay, Prince Edward Island, Canada. It is a famous oyster in Europe, where it has won many awards for its flavor and texture. This oyster has a very delicate texture and almost dissolves in your mouth. Because the water is so cold in Malpeque Bay, this oyster is extremely salty. The meat has a very crips, lettuce like flavor with a clean finish. These oysters are not affected by pollution nor do they contain dangerous viruses associated with other Eastern and Gulf oysters from warm water. 
 MARIN COAST Crassostrea Gigas
 The finest miyagi oysters available on the West Coast, these oysters are grown just a mile away from the open Pacific on the north end of Tomales Bay, CA. Cold oceanic waters flood through the farm nourishing the oysters as they mature in "floating bags" (cages). The tumbling action of choppy water polishes the oysters and induces the development of extraordinary deep-cupped shells. These oysters are beautiful to look at and exquisite to eat. The meats are full and plump, firm (non-spawning tripload seed stock), sweet with complex flavors, melons, fruits, as well as the fresh sea breeze 
 OYSTERVILLE Crassostrea Gigas
  Close to the Pacific Ocean, the Oysterville beds are provided with excellent food so the oysters grow to a rich, marketable size. When ready for harvest (18-24 months), these beach oysters are picked by hand at low tide. Picking them by hand keeps the oysters free of sand and grit and assures good shapes for the half shell market. Varying weather conditions constantly  pound this area causing the food variety and quantity to change with it. Because of these different growing conditions, these oysters obtain a rich complex flavor found nowhere else . 
 PACIFIC BBQ Crassostrea Gigas
 A Pacific oyster harvested from the farmed beds in the Willapa Bay near the Willapa National Wildlife Refuse in Washington, this oysters is especially well suited for the half shell market due to their appearance and flavor. These oysters have a characteristically clean, green tinged shell, rounded cups and beach worn fluted look. Each oyster is packed with firm, crisp, briny, crunchy meat that finishes witha  clean, melon-like flavor. Availability is excellent as the Pacific Northwest rarely ices over. 
 PEARL PT Crassostrea Gigas
 Pearl Point oysters are harvested from racks in Netarts Bay on the Oregon Coast near Tillamook. Netarts Bay is a shallow, sandy-bottomed bay with higher than average salinity. Two small, pristine mountain streams feed this bay. The combination of salinity and water purtiy prouces an oysters with a pleasing flavor and a cantaloupe finish. Harvesting is unique in the industry, as these oysters are not harvested at low tide but are harvested with SCUBA gear. This oysters is one of the Pacific oysters orginally from Japan. 
QUILCENE Crassostrea Gigas

 This Japanese oyster has been raised in Washington for over sixty years. The Quilcene Bay area produces an oyster which is very delicate in texture, slightly salty and sweet cucumber like finish. The Quilcene oyster is a beach grown oyster, in an aread with very small pea gravel substrate. This type of area produces a clean oyster that can be used after a quick rinse. Quilcene oysters are said to be similar to the "Fine de Claire" oysters from France.

 
SKOOKUM Crassostrea Gigas
 These oysters are being raised in a French manner (Rack & Bag) in Little Skookum Inlet in Puget Sound near Olympia, WA. The shell is strong and easy to open. A very deep cupped oysters, the Skookum have an attractive appearance due to the high mineral content of the water. Skookum oysters are plum, almost curnchy, and salty with a smokey-sweet flavor. 
 STEAMBOAT Crassostrea Gigas
 These oysters are grown in the prime growing area of the US. This area is in the south Puget Sound. The growing method for these oysters is "Rack & Bag." The meat yield is among the highest in the Pacific Northwest. Sea flavor and a vegetable finish is the most common characteristics of these oysters.