Barron Point Oyster Flavor Profile Characteristics
Barron Point Oysters are a Pacific Northwest oyster from one of the South Puget Sound oyster appellations in Washington State. They are an intertidal beach cultivated oyster raised by the bag to beach method which combines two different oyster farming techniques. First, they are loosely arranged in mesh bags and, using this Rack & bag method, they are set in the nutrient rich waters of South Puget Sound’s Little Skookum Inlet to begin their grow-out. After they have reached the desired size and shape, the oysters are taken from their pampered environment and put into the beach cultured environment during their last 6 months before harvesting. This allows them to “toughen up” a bit, giving them stronger, less brittle shells and firmer meats.
They are grown on a small, family run shellfish farm which clearly takes pride in their work and their product. The rich nutrients of the region tend to produce oysters with a lot of glycogen which results in a “buttery”, sweet texture and flavor. Barron Point’s have plump, tender meats, with a mild brininess, sweet flavor and a musky finish.
|Barron Point Oyster|
|Location||Little Skookum Inlet, South Puget Sound, WA|
|Species||Pacific Oyster (Crassostrea gigas)|
|Oyster Availability||September – July|
|Size||up to 3″|
|Oyster Cultivation||Bag to beach|
|Oyster Flavor Profile||Barron Point Oysters have plump, tender meats, a low brininess, sweet flavor and a musky finish.|
|Map||See Oyster Map|