Pacific Oysters
(Crassostrea gigas, Crassostrea sikamea, Ostrea lurida and Ostrea edulis)
BELON OYSTER
Sunshine Coast , British Columbia , Canada Farm raised with incredible attention paid to quality, these prized European flat oysters arrive unbanded,cup up and tightly packed. Very firm in texture, slightly salty with a distinctive mineral like finish. Available in medium choice with steady availability through the winter.
 |
CHEF CREEK OYSTER
Deep Bay , British Columbia , Canada A sweet and succulent farm raised oyster from Deep Bay , Vancouver Island . Chef Creeks are a fast growing oyster (one year) with delicate and tender meats. Shells are round with a nice deep cup. Available late fall through late spring.
|
CORTEZ ISLAND OYSTER
British Columbia, Canada Cortez Island oysters are grown in the rugged and untamed Georgia Straits of British Columbia . These are tray cultured oysters that go through a vigorous tumbling process to slow the growth and allow the cup to form and the shell to harden. Cortez oysters are a young oyster with a mild salty flavor. They are 3 to 4 inches in shell length and have clean white shells.
|
DOSEWALLIP OYSTER
Washington , USA The Olympic Peninsula is the most northwestern portion of the contiguous United States . With deep alpine lakes and wild untamed rivers, this mountainous region has a raw beauty unmatched anywhere in the world. Along the rocky shoreline surrounding the peninsula, Dosewallip oysters are farmed. Oysters here take their sweet time growing but the wait is truly worthwhile. The taste is as light as the mountain air, and the shells are smooth and strong . A favorite "shooter" oyster.
|
EMERALD COVE OYSTER
Baynes Sound , British Columbia , Canada Farm raised using traditional tray culture on Cortes Island offthe coast of Vancouver . A smaller oyster with fat plump meat. Mild and sweet taste, with a mellow finish.
|
FANNY BAY OYSTER
Baynes Sound, British Columbia, Canada This 3 to 3 ½ inch beauty hails from Baynes Sound, British Columbia. A tray-cultured oyster that is consistently chipped throughout the growth process. This well recognized oyster yields a perfectly ridged, plump meat and is an easy to open bivalve perfect for any raw bar. Oyster connoisseurs will notice an immediate sweet citrus flavor followed by a slightly metallic aftertaste. The aroma is often compared to watermelon.
|
GIGA-MOTO OYSTER
Deep Bay , British Columbia , Canada A cross between a traditional West Coast oyster and the Japanese Kumomoto oyster. This is a very small (1.5"-2") oyster with a pleasant smokey finish.
|
KUMAMOTO OYSTER
Washington , USA Native to Japan , the Kumo is definitely a giant among oyster, but not because it is large. It is, in fact, quite small, ranging in size from 1 ½ to 2 inches. With its deep cupping and highly sculptured, fluted shell, this smooth, fruity morsel has a dedicated fan club.
|
LITTLE SKOOKUM OYSTER
Puget Sound , Washington , USA Grown in the heart of the Puget Sound oyster country, down in Little Skookum inlet, these are great oysters for eating on the half shell or putting on the grill. This 2 ½ ' to 3' oyster has that fresh out of the ocean flavor as it is a little briny, not too much however, it's just right .
|
MALASPINA OYSTER
British Columbia, Canada Malaspina Oysters (Crassostrea giga) are grown in the Malaspina inlet in lower part of Desolation Sound Marine Park in British Columbia . Malaspina oysters are grown in trays in swift currents which produce excellent meat quality. They are beach conditioned before shipping to extend their shelf life. The shell length is 3 to 4 inches and they have a slightly salty flavor that is also described as sweet. The true Pacific coast oyster connoisseur will notice a slightly darker shell and mantle to the Malaspina. This may be due to a trace mineral in the growing waters but this has not been documented.
|
OLYMPIA OYSTER
Shelton, WA, USA The Olympia oyster is very small...even full grown, the shell is approximately the size of a 50 cent piece. Being so small and delicate, they must be harvested by hand (with the aid of a long-tined fork), at low tide and transported to a sorting house where the fingernail size seed is gently separated by hand from the market size Olympia Oysters. This method has not changed in 100 years. A bite size plump meat with intense smokey flavor with copper color lined shells. Available from September through May.
|
PACIFIC ORCHARD OYSTER
British Columbia , Canada This farm raised oyster from Stranges Bay , British Columbia is slightly salty with a delicate watermelon finish.The shells are deep and beautiful, clean and full of the famous Pacific coast liquor. These are the best of the days harvest, shipped fresh from the farmer. Available November through late spring.
|
PEBBLE COVE OYSTER
Shelton , WA , USA This is a medium size Japanese native. Hailed as the savior of the Northwest oyster industry, this is a thick-shelled, mildly sweet delight. Extensively farmed throughout the world. Great for half shell, fried, or in stews. This oyster does it all!
|
PICKERING SWEET OYSTER
Puget Sound, Washington, USA Pickering Passage is the body of water in southern Puget Sound , Washington that flows past the mouths of Hammersley, Totten, and Eld Inlets. It is a nutrient rich area producing oysters that grow very quickly and that tend to have very plump, full meats that reach market size in about 12 to 18 months. Their fast growout time results in oysters with attractive shells, ones that are tinted with browns, tans, purples, and whites. Their flavor begins with a mild saltiness, followed by what's generally a full sweetness, and finishing with the fruity aftertaste reminiscent of green apples producing a very fruity aroma.
|
ROCKY PASS OYSTER
Kake , Alaska Barely separating the islands of Kuiu and Kupreanof, Rocky Pass stretches 15 miles long between the islands. As the tides ebb and flood, water rushes through the pass creating a virtual salt river of nutrient rich North Pacific Water. These Alaskan beauties are grown by using both beach culture and suspended culture methods. While suspended, the oysters live below a buoy attached to a floating long line. Because the oysters do not sit on the bottom, they grow fast, are grit free and have very clean shells.
|
SIMPSON BAY OYSTER
Simpson Bay , Cordova , Alaska Simpson Bay Oysters are grown in Cordova , Alaska . Cordova is a small, distinctive and appealing town in a setting of world class grandeur and rare beauty. This oyster symbolizes the simple nature of the region. With its deep cup and full meat it is sure to satisfy the most discriminating palate. At 4 inches or more, this oyster is a meal in itself. The taste is immediately salt with a sweet melon finish.
|
SOL AZUL OYSTER
Manuela Lagoon, Ensñada , Mexico Grown along the Pacific Ocean on the Baja California Peninsula , these oysters are afforded all the elements required for excellent growth and extraordinary taste. On a 105 acre farm in Manuela Lagoon, county of Ensenada , the seeding and infancy stage take place. The oysters are then moved to a second 400 acre farm located in San Ignacio Lagoon, county of Mulegé , in the intertidal zone of El Cardón estuary, for the maturation process. This is also where selection and packing is achieved. You can enjoy the freshness of these oysters year round due to their endurance and the unique cultivation technique. These oysters are daring you to experience all the energy of the ocean.
|
STELLAR BAY OYSTER
Baynes Sound, Bristish Columbia , Canada Grown in the mineral laden waters of Southern Baynes Sound, these oysters are tray raised and tumbled frequently to create a choice shape and defined cup. This small Pacific Oyster is a firm, delicately flavored morsel. Its star shaped shell holds more meat than liquor and will be a "stellar" addition to any rawbar or meal presentation. Available year round.
|
TOTTEN INLET OYSTER
Puget Sound , Washington , USA Totten Inlet in southern Puget Sound is one of Washington 's most productive areas for growing oysters. Oysters here grow extremely fast in the inlets algae-rich water. Once mature, these oysters have an absolutely intense, sophisticated full flavor.
|
WINDY POINT OYSTER
Samish Bay, Bow , Washington , USA The oysters here don't seem to mind the pure cool waters of Rosario Strait , and in fact the salty oceanic water imparts a unique taste to these animals. The crisp full taste and firm, deep-cupped characteristics of this product appeal to all oyster connoisseurs.
|
|
