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33 Cards in this Set
- Front
- Back
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North Puget Sound (Place)
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Washington
Deep and rocky island coves Mostly suspended culture Tend to be brinier, lighter flavor than South Sound more cucumber than smoke |
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Baker
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Samish Bay, North Puget Sound, Washington
Big, close to 5 inches beach culture rare |
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Judd Cove
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Orcas Island, North Puget Sound, Washington/British Columbia
Bags on long lines Pretty shells with purple and green swirls Creamy white flesh and black mantle Mild, vegetal, slightly salty and easy to eat |
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Naked Roy's Beach
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Samish Bay, North Puget Sound, Washington
fruity and rich smells of rhubarb, spinach and river humus Deep shell, pearly interior, extreme frills |
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Otter Cove
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Wild oysters harvested from mid-hood canal beaches
Brought to Snow Creek Seafarms and put in rack and bag and dipped into Discovery Bay A little salty with tough shells |
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Samish Bay
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Samish Bay, Washington
First Pacific oysters grew here in 1919 Beach culture Many farmers Rough, lichen green shells medium salt, plump, sweet, mild meats |
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Snow Creek
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Discovery Bay, Washington
Suspended Culture started in supsend trays, then bags on racks Both sweet and salty, with distinctive iron tang Delicate shells, have an orange-brown tint, and black stripe 30 ppt |
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Snow Creek Flat
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Discovery Bay, Washington
Very strong, mouth filling umami Suspended Molted with rust and gold shells |
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Westcott Bay Flat
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Westcott Bay, Washington
Milder flat, suspended Small round shell, uniformly white with flecks of pink. Meat is pale with a distinctive orange tinge to the mantle |
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Westcott Bay Petite
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Westcott Bay, washington
fine, filigreed shells, 3 inch Sweet, mild meat, just salty enough Floating Light flavor, creamy texture 1 year Also called Westcott Bay Sweets |
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South Puget Sound
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Washington
Relatively low salinity Mostly rack and bags then beach culture 1 year All Olympia from here Rich seaweedy flavor |
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Barron Point
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Little Skookum Inlet, South Puget Sound, Washington
bags then beach soft texture, sweet, not salty, musky flavored |
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Chelsea Gem
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Eld Inlet, South Puget Sound, Washington
Grows fast, fat, creamy sweet rack and bag, low on the beach, not brittle shells as expected black and tan shells 5 months, 3 inch, deep cups sweet, low salintiy |
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Eagle Rock
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Totten Inlet, South Puget Sound, Washington
bags and beach Classic Totten Creamy and Sweet Nori flavor, more salty than most south puget sound |
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Eld Inlet/Maple Point
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Eld Inlet, South Puget Sound, Washington
creamy, yellow color meat thin shells, even though beach cultured sweet |
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Hammersley Inlet
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Hammersley Inlet, South Puget Sound, Washington
big, plump, creamy white Deeply fluted Strong flavor, cucumber finish, with metal chaser unusually deep cupped bag to beach |
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Washington State Kumamoto
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Most produced by Taylor Fish Company in Oakland Bay
two inch size, deep cup green tinged, ivory meat sweet |
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Rainer
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South Puget Sound, Washington
4 - 6 inches, mostly salt, not much sweetness |
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Coonfoot shell ridges
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indicative of an oyster bottom grown in swift currents
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Steamboat
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Steamboat Island, South Puget Sound, Washington
Similar to a totten Deep cupped, fluted, gray and green fast growing, mild earthy flavor, cucumbery crispness as you chew |
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Totten Inlet
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Totten Inlet, South Puget Sound, Washington
Very algae thick waters year or less Rich seaweedy flavor Saltier, less earthy than Skookum beach grown |
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Wildcat Cove
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Wild Cat Cove, South Puget Sound, Washington
fat and meaty, strong flavor tough shelled bag to beach sweet collard green flavor with melon rine finish Shells tend to be fluted and horned |
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Hood Canal
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A genuine Fjord
Washington Slow growing, cold water Spring is best due to diatom boom, another in fall More lettuce and lemon zest, saltier, less sweet, very firm A lot of wild, most are beach cultured |
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Baywater Sweet
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Thorndyke Bay, Hood Canal, Washington
rack and bag deep cup, strong shells due to tumbling milder than most hood canal, sweet Quite salty |
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Dabob Bay
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Dabob Bay, Hood Canal, Washington
Grow slowly light, crisp, and salty Purer than Quilcene Bay's |
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Gold Creek
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Southern Hood Canal, Washington
Mild, beach culture clean |
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Hama Hama
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Hamma Hamma River, Hood Canal, Washington
Big, extra smalls (2-3), smalls (3-4) Conceived in the wild, beach cultured Knobby, heavy, sand green shells Firm, cucumber flavor and light finish, popping with salt and citrus aromas of lettuce and lovage |
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Pebble Cove
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Southern Hood Canal, Washington
Nicely chewy, clean, lettucelike flavors, moderate salt Bag grown |
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Quilcene
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Quilcene Bay, Hood Canal, Washington
Many farmers, both cultivated and harvested wild 2-6 inch Clean, mild hood canal flavor |
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Sister Point
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Southern Hood Canal, Washington
Bag to beach, thick shelled Mostly salt with a bit of cucumber at the finish |
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Elkhorn
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Willapa Bay, Washington
Speckled white and black shells, tinged with green and bumpy with barnacles Meaty and briny, mineral and musky, strongest flavor of Willapa Bay |
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Oysterville Select
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Willapa Bay, Washington
Hand picked from tidal flats Natural set, carefully culled to great standards for shape and meat quality |
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Willapa Bay
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Willapa Bay, Washington
Many farmers Usually small, khaki shell, with deep ridges and clean white interior Classic willapa flavor - lightly salty, sweetly cucumber and delicate |
