PACIFIC OYSTERS
(Ostrea edulis, Crassostrea gigas, Crassostrea sikamea, and Ostrea lurida)

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CANOE LAGOON OYSTER – Blaschke Island , Alaska , USA
Canoe Lagoon's are a medium to large choice oyster that are farm raised in a remote cove of Blaschke Island , Alaska . On this long line farm the finished oysters boast a hard/durable shell due to the ultra-cold waters of the region and short yearly growth period. The high algae counts in the water that is the farm give the oyster a healthy starting point and vibrant coloration. The 3 ½ to 4 inch shells are full of meat and have a distinct fruity aroma to them. Most people taste the distinctive watermelon finish to the oyster that is very noticeable in the Alaskan oysters. A nearly 5000 mile journey from Blaschke Island , Alaska to your plate. Available in the Fall and Winter.

CHEF CREEK OYSTER - Deep Bay , British Columbia , Canada
A sweet and succulent farm raised oyster from Deep Bay off of Vancouver Island . Chef Creeks are a fast growing oyster for a northern pacific, taking only one year to reach their 3 ¼ to3 ½ inch market size. A durable shell with nice deep cups and delicate, tender meats.

EFFINGHAM INLET OYSTER – Effingham Inlet , British Columbia , Canada
These premium fresh oysters are nurtured and grown in the deep waters of Effingham Inlet on the West Coast of Vancouver Island. This remote, pristine environment produces oysters perfect for serving on the half shell but can be hard to source year round. The 2 to 3 inch Effingham Inlets have plump cream-colored meat with a vibrant, briny flavor and a smooth lettuce-like finish. On-site conditioning with tumbler guarantees uniform size, deeper cups and clean, hard shells. Available nearly year round, weather depending.

EMERALD COVE OYSTER - Baynes Sound , British Columbia , Canada
Finally an oyster that tastes as good as it sounds. Emerald Coves are farm-raised using traditional tray culture near Cortes Island off the coast of Vancouver. A very nice 3 to 3 ½ inch oyster with fat plump meats. The Emerald Cove has a mild taste with a mellow finish and is available nearly year round.

GIGA-MOTO OYSTER - Deep Bay, British Columbia, Canada
A farm raised oyster out of Deep Bay, British Columbia. The delicate Giga Moto is a small (1.5”-2”) oyster that serves as a nice midpoint between the amazingly small Japanese Kumamoto and your ordinary pacific coast, Crassostrea gigas selection. With its slightly smoky vegetable like finish, the Giga Moto is a great oyster to start off any meal or oyster binge. Available nearly year round.

KUMAMOTO OYSTER – Puget Sound, Washington, USA
Native to Japan, the Kumamoto is definitely a small giant among oysters, but not because it's 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 oyster has a huge dedicated fan club that spans the globe. Available nearly year round, supply dependent.

KUMAMOTO OYSTER – Estero El Cardon, Mexico
Native to Japan, the Kumamoto is definitely a small giant among oysters, but not because it's large. It is, in fact, quite small, ranging in size from 2 to 3 inches. With its deep cupping and highly sculptured, fluted shell, this smooth, fruity oyster has a huge dedicated fan club that spans the globe. Available nearly year round, supply dependent.

MAPLE POINT OYSTER – Puget Sound, Washington, USA
This Pacific oyster is grown in one of the southern most inlets of Puget Sound. Although a beach grown oyster, the Maple Point has characteristics much like a bag cultured oysters. Light in shell, full and plump in meat, Maple Points are a favorite among half-shell and shucked meat consumers. Fed by surrounding fresh waters and the rich minerals of Capital Peak, this 3 to 3 ½ inch oyster is a must for the white tablecloth theme. Maple Points have the fresh ocean smell upon shucking them and the taste strongly flavors metallic with a slight tinge of saltiness. Available nearly year round.

ROYAL MIYAGI OYSTER – Sunshine Coast, British Columbia, Canada
Royal Miyagi Oysters are a small to medium choice oyster from a secluded farm in British Columbia located on the Sunshine Coast . A limited number of Miyagi's are harvested weekly making this oyster one of the hardest oysters to source from Canada. The farm location was selected to take advantage of the nutrient-rich waters' tidal flush from the Okeover, Lancelot , and Malaspina Inlets . Royal Miyagi Oysters are grown on specially designed longlines for a two-year period which keep the growing oysters free to feed and grow without being setback by competing sea life. Before harvest the oysters are moved to the beach to harden and shape the shells for approximately a six-month period. The Royal Miyagi Oyster has a smooth texture and mild flavor with a kiwi-like aftertaste. This 2 to 4 inch oyster is available nearly year round in small quantities.

SKOOKUM OYSTER – Puget Sound, Washington, USA
Grown in the heart of Puget Sound's oyster country down in Little Skookum Inlet. These are great oysters for eating on the half shell or steaming in their own liquor. This 2 ½ to 3 inch oyster has a mild, fresh-out- of-the-ocean flavor with a mild taste of cucumber that true oyster aficionados will enjoy. Available nearly year round.

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 mildly salty 3 to 3 ½ inch 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.

SONORA OYSTER – Baja Peninsula, Mexico
Sonora Oysters are farm raised along one of the most beautiful stretches of the Pacific Coastline at the northwest corner of the Baja Peninsula in Mexico.  The gigas oyster seed is selected from northern Canadian provinces and imported directly to the growers.  Once inspected, the seed is spread out along the ocean floor and allowed to feed until they reach near market size.  At this point, the small oysters are hand selected and transferred to their final grow out location on deep-water suspended long lines.  Long line suspension optimizes an oyster's ability to feed and maximizes growth because they are not hindered by predators or competing for food with other bivalves.  This solid 3 to 4 inch oyster has a thick dark shell yielding a full dark mantle meat.  Flavor has a bold salt taste that blends nicely with the sweet vegetable flavor of the meat.

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. Considered a medium shell size by most standards, these will produce a large creamy oyster that goes extremely well with a twist of lime. Available nearly year round.

TOTTEN VIRGINICA OYSTER – Totten Inlet, Washington, USA
The "Totten Inlet Virginica", grown in Totten Inlet, Washington is the first Eastern oyster grown commercially in Washington since the early 1900s when a large quantity were grown in Willapa Bay (formerly known as Shoalwater Bay) for the oyster-hungry San Francisco market. Totten Virginicas take three to five years to mature to a minimum market size of 3 1/4 inches, a size that assures a sweetness and complexity of flavor not present in smaller oysters.  The Totten Inlet Virginica combines a clean, briny, smooth sweetness with a pronounced mineral finish much favored by its fans. Available nearly year round.

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