Fat Bastards

Washington State · Pacific Coast, USA

Crassostrea gigas

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.

Salinity2/5
Sweetness4/5
Minerality2/5
Umami4/5
Textureplump
Finishsweet

Pair with

ViognierWA ChardonnayCraft Lager
Always start here

The reference version.

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.

What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
4
Acid
—

Everything below is measured against this plate.

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 PrefectureThe first impression is almost entirely environmental.
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Shucking these yourself? The Oyster Kit

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