Oregon Pacific oyster from the Coquille River estuary near Bandon — the river's freshwater moderates salinity while the Pacific coast's clean, cold upwelling water keeps flavor focused and sweet.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
Pinot GrisOregon ChardonnayLight Lager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationbottom-cultured · 2–4 yearsWaterCoquille RiverAppearancemedium · elongated
If you like this, try
Coos BayNorth BendOregon's largest bay — Coos Bay's multiple river inputs produce sweet, plump Pacific oysters with moderate brine and a rich, clean finish. One of Oregon's most productive growing regions.Umpqua RiverWinchester BayOregon's Umpqua River estuary at Winchester Bay — the river's significant freshwater flow reduces salinity and builds sweetness, producing plump, mild Pacific oysters with a clean, sweet finish and moderate umami depth.
Taste them tonight
Shucking these yourself? The Oyster Kit
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