Totten Inlet Miyagi

Totten Inlet · Pacific Coast, USA

Crassostrea gigas

Bottom-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.

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

Salinity3/5
Sweetness3/5
Minerality4/5
Umami3/5
Texturefirm
Finishmineral

Pair with

ChablisMuscadet
Always start here

The reference version.

Nothing on it: brine 3, sweetness 3, minerality 4, umami 3 of 5, with a mineral finish.

What you'll tasteas it arrives
Brine
3
Sweet
3
Mineral
4
Umami
3
Acid
—

Everything below is measured against this plate.

Details

Cultivationbottom-cultured · 2–4 yearsWaterSouth Puget SoundAppearancemedium · elongated

If you like this, try

Samish BaySamish BayModerate brine, cold, with a slight mineral edge from the Strait of Georgia water influence.Penn CovePenn CoveModerate-to-full brine — noticeably higher than Hood Canal product, with a mineral sharpness that distinguishes the Puget Sound character from the fjord's.
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