Washington Oysters, Declassified
- Virginicas. Crassostrea virginica.
- Kumamotos. Crassostrea sikamea.
- Olympia. Ostrea lurida.
- Pacifics. Crassostrea gigas.
- Shigoku. Tumbled oysters grow in bags attached to buoys; shells knock against one another, moving up and down with the tide.
- Hammersley Inlet.
- Summerstone.
What type of oysters are in Puget Sound?
Most of the oysters cultivated in Washington waters are non-native, the Pacific oyster being the most common. But the Olympia oyster is still cultivated and is hopefully poised for a comeback—with some help. They are all good neighbors, doing their part to make our saltwater bays and estuaries cleaner.
Is Seattle known for oysters?
When it comes to raw oysters, plucked fresh from cold, nutrient-rich local waters and shining with the subtle merroir of their salty origins, Seattle is a dream. The Puget Sound and the nearby Hood Canal, are home to some of the nation’s premier oyster farms, leading in sustainability and flavor.
Is Washington known for oysters?
Washington state just might be the only place in the world that’s home to all the major edible oyster species. And they all have good stories to tell. Oyster platters are typically an exercise in comparing flavors from different bodies of water.
Are there oysters in the Pacific Northwest?
Raw oysters are not just delicious, they have been nourishing humans as long as both have been on the Pacific coast. You, too, can take a Pacific Northwest oyster road trip up the Oregon Coast and over to Washington’s Puget Sound and Hood Canal, savoring the beautiful and unusual landscapes that foster these species.
Do Washington oysters have pearls?
Myth. The majority of jewelry pearls come from oysters. Although pearls ARE cultivated in oysters, many pearls used in jewelry (especially fresh water ones) are produced in clams and mussels, not oysters as commonly believed.
Where are Kumamoto oysters from?
Kyushu Japan
Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish. They are a favorite for both new oyster eaters and connoisseurs. Kumamoto oysters originated in Yatsushiro Bay, Kumamoto Prefecture, Kyushu Japan and were shipped to the US in 1945.
What food is Seattle known for?
Seattle’s Famous Foods – Everything You Need to Try
- Oysters.
- Seafood.
- Sushi.
- The Seattle Dog.
- Coffee.
- Pho.
- Teriyaki.
- Desserts.
What kind of oysters are in Hood Canal?
One of the only fjords in the United States, Hood Canal is a long, skinny tongue of oyster nirvana tucked inside Washington’s Olympic Peninsula. Pacific oysters love it here. They grow wild everywhere, and on farms throughout its length.
How do you eat oysters?
Keep the juice pooled in the shell, and add a condiment like horseradish or a mignonette, if desired. Tilt the wider, bottom edge part of the oyster shell to your lips, slurping in the oyster along with its juices. You can also use a tiny fork to scoop out the oyster and eat it that way instead.
Which oysters are better east or west?
East Coast oysters are usually salty and briney, paisley, small, narrow and a bit chewy. West Coast oysters on the other hand are usually sweet, deep cut, plump, and round with fluted edges. The west coast have a firm texture, buttery sweet finish, and a rich creamy flavor.
What happened to the oysters in Washington?
Carbon dioxide from fossil-fuel emissions had turned seawater in Willapa Bay along Washington’s coast so lethal that slippery young Pacific oysters stopped growing. The same corrosive ocean water got sucked into an Oregon hatchery and routinely killed larvae the family bought as oyster seed.
Where are pink moon oysters from?
Prince Edward Island
Pink Moon oysters are harvested in Prince Edward Island from one of the most northern stocks of oysters in North America. They are cocktail size (2½ -3 inches) oysters that have a wonderful salty taste, clean flavor and a sweet finish.
What kind of oysters are from the Pacific Northwest?
Below, we’ve highlighted some of the PNW oysters you can sample from our menu:
- Totten Inlet Oysters. Totten Inlet Oysters are a staple of the Pacific Northwest.
- Royal Miyagi Oysters.
- Kumamoto Oysters.
- Shigoku Oysters.
- Kusshi Oysters.
- Snow Creek.
- Penn Cove Select Oysters.
Are oysters good for you?
Oysters are a rich source of vitamin D, copper, zinc, and manganese. These micronutrients, in combination with calcium, are thought to be key to slowing or even preventing bone loss in older women due to osteoporosis. Additionally, dietary sources of these minerals are thought to be more effective than supplements.
What is Shigoku oyster?
Shigoku Oysters are a new oyster released in 2009, created by Taylor Shellfish Company’s Justine Taylor. They are a Pacific Northwest oyster cultivated in the Willapa Bay and Samish Bay oyster appellations in Washington State using a specialized suspension tray method which involves tumbling.
Can you tell if an oyster has a pearl?
There are no obvious signs that an oyster, mussel, or clam has a pearl inside. You just have to open it to see; it’s kind of like a guessing game. That being said, larger oysters, mussels, or clams may have pearls because they’ve had a longer time to develop.
What are the odds of finding a pearl in an oyster?
1 in 10,000
1 in 10,000 – The odds of actually finding a natural pearl in an oyster. 1 in 1 million – The odds of one of those above-mentioned mollusks producing a pearl of gemstone quality. $200-$400 – The average appraised value of the pearls diners find on their dinner plates.
Can you eat oyster pearls?
Edible oyster pearls are less valuable than other kinds of pearls because they don’t sparkle in the same way, said Gray.
Where are the best oysters in the world?
Although France is normally the first place that springs to mind for the world’s best oysters, the Delta de l’Ebre, situated between Barcelona and Valencia, it a top contender. The oysters are said to have a unique flavour as they combine the saltiness of the Mediterranean with the sweet freshness of the River Ebro.
What months should u not eat oysters?
Rule of thumb is at least 4,000 years old. Foodie tradition dictates only eating wild oysters in months with the letter “r” – from September to April – to avoid watery shellfish, or worse, a nasty bout of food poisoning. Now, a new study suggests people have been following this practice for at least 4,000 years.