Rock Point Oysters Flavor Profile
Rock Point Oysters are cultivated in the northern section of Dabob Bay in Hood Canal which is part of Puget Sound in Washington State. They are a beach cultivated oyster and are exposed to the air twice a day as the tides rise and fall. This exposure makes them clamp their shells closed tightly until the tides return, resulting in firm meats with hard shells and a longer shelf life than oysters which are never exposed to the air.
Rock Points are small as far as oysters on the half shell go, with an average market size of 2.5″ to 2.75″. They take about 3 years to reach harvest size. They have a creamy texture, sweet flavor with a medium salinity and a cucumber finish.
|Rock Point Oyster|
|Location||North Dabob Bay, Hood Canal, WA|
|Species||Pacific Oyster (Crassostrea gigas)|
|Oyster Availability||Year Around|
|Size||up to 2.75″|
|Oyster Cultivation||Intertidal Beach cultivated|
|Oyster Flavor Profile||Rock Point oysters are a small oyster with a creamy texture, sweet flavor, a medium salinity and a cucumber finish.|
|Salinity||3.1% (3.5% is full ocean salinity)|
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