Hama Hama Oysters
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Hama Hama Oyster Flavor Profile Characteristics
Hama Hama Oysters are a Pacific Northwest oyster from from a delta in one of the central Hood Canal oyster appellations in Washington State. The Hama Hama River flows through the forests of the Olympic Peninsula and empties into Hood Canal. It is in this delta area that they are cultivated.
Hama Hama Oystersare an Intertidal Beach Cultured Oyster. Beach cultured oysters are raised on tidal beaches with sandy or rocky bottoms. They are accustomed to fighting the tides, clamping tightly shut during low tides to preserve their “liquor” and to protect themselves against predators. Because of this “tough” life, beach raised oysters are hearty. They have hard, sturdy shells which shuckers like to work with. And their ability to close tightly, coupled with their hard shells, gives them a longer shelf life.
Hama Hama Oysters |
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Location |
Central Hood Canal, WA |
Species |
Pacific Oyster (Crassostrea gigas) |
Oyster Availability |
September - July |
Size |
up to 3" |
Oyster Cultivation |
Beach grown |
Oyster Flavor Profile |
Hama Hama Oysters have firm meats with black mantles, a distinctive briniess and a mild finish. |
See the Hama Hama oyster website.
See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters.
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