South Puget Sound Pacific from a sheltered inlet — warm, nutrient-rich inlet water produces sweet, plump oysters with moderate mineral character and a clean, persistent finish.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
Pinot GrisAlbariñoLager
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 3, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
3
Umami
3
Acid
—
Details
Cultivationbottom-cultured · 2–4 yearsWaterSouth Puget SoundAppearancemedium · elongated
If you like this, try
Totten Inlet MiyagiTotten InletBottom-cultured in South Puget Sound, Totten Inlet Miyagi develops a firm texture and stronger mineral character than suspended Pacific oysters — more restrained sweetness, more depth.QuilceneQuilcene BayHood Canal sweetness without the cucumber notes of Hama Hama — Quilcene Bay's warmer, shallower conditions emphasize sugar and umami over brine.
Taste them tonight
Shucking these yourself? The Oyster Kit
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