Mirimichi

Totten Inlet · Pacific Coast, USA

Crassostrea gigas

A Taylor Shellfish Totten Inlet Pacific — bottom-cultured in South Puget Sound's most productive inlet, Mirimichi develops firm texture and balanced flavor with moderate brine, moderate sweetness, and the deep umami characteristic of Totten Inlet's rich growing environment.

Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.

Salinity3/5
Sweetness3/5
Minerality3/5
Umami3/5
Texturefirm
Finishclean

Pair with

WA Pinot GrisChablisCraft Lager
Always start here

The reference version.

A Taylor Shellfish Totten Inlet Pacific — bottom-cultured in South Puget Sound's most productive inlet, Mirimichi develops firm texture and balanced flavor with moderate brine, moderate sweetness, and the deep umami characteristic of Totten Inlet's rich growing environment.

What you'll tasteas it arrives
Brine
3
Sweet
3
Mineral
3
Umami
3
Acid
—

Everything below is measured against this plate.

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.Pickering PassagePickering PassageThe tidal passage connecting Case and Pickering inlets in South Puget Sound — stronger current flow than still inlets gives these oysters a firmer texture and more balanced brine-sweetness ratio than deeper inlet varieties.
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