These oysters are available for delivery on Thursday, Friday and Saturday of this week ONLY. Please select your delivery date at check out accordingly.
WEST: 12 Blue Pool Oysters from Lilliwap, WA
EAST: 12 Island Creek Oysters from Duxbury, MA
Blue Pools are among our favorite West Coast oysters that come from the Hama Hama Oyster Farm - a tumbled pacific, with deep cups and plump, tenacious meat.
Farmer: Adam James
How they're grown: Grown in floating baskets that rise and fall with the tide and tumble in the surf. As a result, the oysters spend most of their life colliding with their basket mates chipping off new shell growth (think pruning a shrub). That continuous chipping results in smooth, striped shells and awesomely deep cups.
How they taste: In their growing location, the oysters are close enough to the river delta to retain the clean, crisp taste of a Hama Hama (their sister oyster, and namesake of their farm), but far enough from the freshwater to raise the salinity in the liquor and help balance the sweet finish. They are perfectly shaped with a velvety brininess, crunchy texture and smooth vegetable finish.
Island Creek Oysters are our flagship oyster, grown right here in Duxbury, Massachusetts.
Farmer: Skip Bennett
How they're grown: Island Creeks are nurtured in our hatchery for three months, grown in floating upwellers for three months, and put in a rack and bag system for three months. For the last twelve months of the grow-out process, they are bottom planted "free-range" on the mudflats of Duxbury Bay.
How they taste: The quintessential East Coast oyster experience. With a highly segmented flavor profile, strong salinity up front gives way to vegetal, buttery richness and a long sweet finish. It doesn't get any better than this. These complex flavors are attributed to a life spent on the ocean floor, dug into the mineral-rich mud of Duxbury Bay.