Taylor Shellfish's deliberately oversized Pacific — grown extra long to develop exceptional plumpness and a rich, sweet umami depth. The name matches the scale: large, indulgent, and unapologetically sweet.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
ViognierWA ChardonnayCraft Lager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 4 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
4
Acid
—
Details
Cultivationbottom-cultured · 3–5 yearsWaterVarious WA inletsAppearancelarge · 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.Pacific Oyster (Miyagi)Origin: Miyagi PrefectureMore sweetness than an Eastern, less mineral depth than a flat. Dense, firm flesh. Soft sweetness.
Taste them tonight
Shucking these yourself? The Oyster Kit
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