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Willapa Bay Oysters
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Willapa Bay Oyster Characteristics
Willapa Bay oysters were the first oyster to be harvested en masse starting back in 1850 when Willapa Bay was known as Shoalwater Bay. The oysters were marketed to San Francisco forty-niners, but by 1900 the stock was depleted. Today, most of these oysters are produced for the shucked market, but some are available on the half-shell.
Willapa Bay oysters are bottom cultured and have full, firm meats with a light brininess, sweet flavor and cucumber finish.
Willapa Bay Oysters |
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Location |
Willapa Bay, Washington Coast |
Species |
Pacific Oyster (Crassostrea gigas) |
Oyster Availability |
September - July |
Size |
up to 3" |
Oyster Cultivation |
Beach grown |
Oyster Flavor Profile |
Willapa Bay Oysters have full, firm meats with a light brininess, sweet flavor and cucumber finish. |
See proper shellfish storage methods for the best way to maintain the shelf life and flavor of your oysters. Also, check-out our list of where to buy raw oysters.
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Chef's Resources lists over 75 varieties of Pacific Coast oysters and 40 varieties of Atlantic Coast oysters. Follow the links to these oyster varieties:
Go To Atlantic Oyster Varieties
Go To Pacific Oyster Varieties
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