Hood Canal native oyster — Dabob Bay's deep, cold fjord water produces Olympia oysters with particularly pronounced metallic-mineral character, copper finish, and the characteristic umami depth of the species.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Texturefirm
Finishmetallic
Pair with
Chablis Grand CruBlanc de Blancs ChampagneDry Martini
Always start here
The reference version.
Nothing on it: brine 3, sweetness 2, minerality 4, umami 4 of 5, with a metallic finish.
What you'll tasteas it arrives
Brine
3
Sweet
2
Mineral
4
Umami
4
Acid
—
Details
Cultivationbottom-cultured · 3–5 yearsWaterHood CanalAppearancesmall · round
If you like this, try
OlympiaPuget SoundCopper and smoke arrive immediately, before the sweetness, before any marine note. Mushroom, celery salt, mineral. Small, dense flesh.Totten Inlet OlympiaTotten Inlet OlympiaImmediate, clean copper-metallic note. Brine secondary. Celery, mild melon, grassy undertone. Firm, dense, slightly chewy flesh.
Taste them tonight
Shucking these yourself? The Oyster Kit
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