Coquille River
Bandon · Pacific Coast, USA
Crassostrea gigas
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.
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.
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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