Pacific Northwest oysters
The cold, plankton-rich waters between Olympia and the Strait of Juan de Fuca grow some of the world's finest oysters. Deep cups, mineral finish, a long sweet brine.
Where they grow
Hood Canal, Willapa Bay, Totten Inlet, Samish Bay — each estuary gives our oysters a distinct merroir, from cucumber-sweet to copper-briny.
How we ship
Harvested at low tide, packed in eelgrass and gel ice, FedEx Priority Overnight Mon–Thu. They arrive cold, alive, and ready to shuck.
How to shuck
Rinse, cup-down on a folded towel. Work the knife into the hinge, twist, then slide along the top shell. Keep the liquor.
Shelf life
Stored cup-down at 34–40°F under a damp towel, live oysters keep 7–10 days from harvest. Never seal them airtight.