South Bay Oyster Profile

South Bay Pacific OysterSee image licensing info

South Bay Oysters are a Pacific Northwest oyster from one of the Hood Canal oyster appellations in Washington State. They are an Intertidal Beach cultured oyster. 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. They 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.

There is also an East Coast Virginica oyster which goes by the name South Bay. This profile is for the Pacific South Bay oyster.

 

South Bay Pacific Oyster
Location Hood Canal, WA
Species Pacific Oyster (Crassostrea gigas)
Oyster Availability September – July
Size up to 4″
Oyster Cultivation Beach Cultivated
Oyster Flavor Profile South Bay Oysters have a briny bite followed by a sweet taste and a mineral finish.

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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