Pacific Oysters

Quilcene – Washington State: Extra Small: 2.5” – 3″, Small: 3” – 4”,
Medium 4” – 5”

These Japanese oysters are harvested from Quilcene Bay, which is at the northwest end of the Hood Canal in Puget Sound, then beach grown. They have a medium brininess, clean flavor, and cucumber-like finish. Available year round.

Sun Hollow – Washington State: Extra Small: 2.5” – 3″, Small: 3” – 4”, Medium 4” – 5”

The lower tidal zone of the Hood Canal is home to these fast growing oysters. This area’s water is rich in phytoplankton, which gives this oyster fat meat with a taste that’s a melody of sweet and salty. Available year round.

Sunset Beach – Washington State: Extra Small: 2.5” – 3″, Small: 3” – 4”, Medium 4” – 5”

These oysters are grown in the shallows of the Hood Canal. The area’s currents naturally clean and shape the shells, giving them an eye pleasing appearance. The meat is rich and silky with a sweet start, salty middle and mineral finish. Available year round.