Chet Jerk
Chehalis River · Pacific Coast, USA
Crassostrea gigas
Chehalis River Pacific oyster from Grays Harbor — the river's freshwater influence keeps brine low and sweetness forward, producing plump, mild Washington Pacifics with the clean character of the Olympic Peninsula coast.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
Pinot GrisAlbariñoLager
Always start here
The reference version.
Chehalis River Pacific oyster from Grays Harbor — the river's freshwater influence keeps brine low and sweetness forward, producing plump, mild Washington Pacifics with the clean character of the Olympic Peninsula coast.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationbottom-cultured · 2–4 yearsWaterGrays HarborAppearancemedium · elongated
If you like this, try
Willapa BayWillapa BayOne of the world's largest oyster-producing bays, Willapa is known for sweet, mild Pacifics — little brine, lots of sweetness, clean finish. A gateway Pacific oyster.QuilceneQuilcene BayHood Canal sweetness without the cucumber notes of Hama Hama — Quilcene Bay's warmer, shallower conditions emphasize sugar and umami over brine.
Taste them tonight
Shucking these yourself? The Oyster Kit
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