One 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.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
AlbariñoPinot GrisWheat Beer
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 2, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
2
Umami
3
Acid
—
Details
Cultivationbottom-cultured · 2–4 yearsAppearancemedium-large · elongated
If you like this, try
Pacific Oyster (Miyagi)Origin: Miyagi PrefectureMore sweetness than an Eastern, less mineral depth than a flat. Dense, firm flesh. Soft sweetness.Pacific GoldMultiple Washington State sites — Puget SoundModerate brine with the Pacific Northwest's signature cucumber-forward sweetness. Moderately plump. Light creaminess. Mild mineral.
Taste them tonight
Shucking these yourself? The Oyster Kit
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