OYSTER SEASON STARTS NOW!
FROM THIS TIME TILL LATE SPRING YOU WILL NOTICE A MORE FLAVORFUL OYSTERS
Eat Local Oysters
During summer, the Pacific Coast’s northward flowing current forces warm water into our bay’s causing a creaminess in local oysters that masks underlying flavors. Now that Fall has begun, the cooler water has chilled the bay’s, and you will find that the oysters have a bit more texture, brine and even in some cases a delightful sweetness.
Below are some highlighted oysters from the Pacific Coast.
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NORTH BAY, SOUTH PUGET SOUND, WA– mild brine, melon-like finish These particular oysters are harvested using FLUPSY (floating upwelling system) technique and then they are beached in calm waters. The entire process will take around 14 weeks until the oysters are ready to be processed. |
DISCO HAMAS, DISCOVERY BAY, WA– salty brine, olive, spinach, low smoke Disco Hamas are grown in bags on the beaches of the Strait of Juan de Fuca. These oysters are raised in the bag to beach method. This specific beach is composed of cobble and nutrient rich water cause by a mixture of northern winds and upwelling near shore. Disco Hamas will have a deep cup with a salty brine. |
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HOVE COVE, PICKERING PASSAGE, WA– light brine, earthy, hint of sweetness Hove Coves are grown on the beach allowing them to grow a stronger thicker shell. The oysters will have low salinity and earthy taste. |
KUMIAI, BAJA, CA– light salt, sweet finish Grown in Guerrero Negro Lagoon off the California Coast where plankton is forced by natural upwelling into the lagoon. This allows Baja Shellfish Farm to produce oysters full of meat all year long. |
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