Miyagi Oyster Flavor Profile Characteristics
Miyagi Oysters are a Pacific Northwest oyster raised on the shores at the foot of the Olympic Mountains and are one of the oyster appellations of Hood Canal in Washington State. They are an Intertidal Beach Cultured Oyster with a beautifully fluted shell and take 3 to 4 years to reach market size.
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. Miyagi oysters 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.
|Location||Hood Canal, Puget Sound, WA|
|Species||Pacific Oyster (Crassostrea gigas)|
|Oyster Availability||Year Around|
|Size||up to 3″|
|Salinity||3.3% (3.5% is full ocean salinity)|
|Oyster Cultivation||Intertidal Beach grown|
|Oyster Flavor Profile||Miyagi Oysters have full meats with a crisp flavor and a mild brininess.|
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