Baywater Sweet Oysters Flavor Profile Characteristics

Baywater Sweet Oysters are a Pacific Northwest oyster from the Thorndyke Bay oyster appellation from the Hood Canal, Washington State. Founded by Joth & Karen Davis in 1990 the farm maintains the sustainable, environmental integrity of Thorndyke Bay by operating with electricity or running water.

Baywater Sweets are rack & bag farmed oysters but they are also routinely flipped which helps to chip and form the edges of the shells. Rack & bag cultured oysters are grown in mesh cages or bags which are generally staked about one to two feet off the bottom. Oysters raised by the rack & bag method are protected from predators and do not become cramped for space as they grow. They also do not have to filter as much sand & mud in order to get nutrients, thus they grow faster. They develop a deeper cup than beach cultured oysters. However, if the oyster is raised entirely this way then their shells tend to be brittle which makes them difficult to shuck without breaking.

Baywater Sweet Oyster
Location Thorndyke Bay, North Hood Canal, WA
Species Pacific Oyster (Crassostrea gigas)
Oyster Availability September – July
Size up to 3″
Oyster Cultivation Rack & Bag
Oyster Flavor Profile Baywater Sweet Oysters are deep-cupped with a high brininess and very sweet flavor.
Map See Baywater Sweet Oyster Map

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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