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|