Blue Pool Oyster Flavor Profile
Blue Pool oysters are a relatively new bi-valve to hit the oyster scene. Cultivated in central Hood Canal, Washington by Hama Hama’s Adam and Lissa James (brother and sister) they first hit the market in early 2011. Like Shigoku and Kusshi oysters, Blue Pools are a tumbled oyster. Specially designed mesh cages or bags are secured to a line on one end, and the other end has a float attached, so as the tides ebb and flow, the floats cause the mesh cages to rise and fall causing the oysters to tumble naturally. The result is a deeply cupped, uniformly shaped oyster with firm meats and perfectly shaped shells.
These boutique oysters are named after the family’s favorite swimming hole on the Hamma Hamma River where Blue Pools are cultivated in a deep tideland located far from the river’s mouth. They feed primarily upon a rich diet of algae which contributes to the vegetal flavor associated with these oysters.
Blue Pool Oysters have a creamy, crunchy texture and a complex flavor, having a taste of cucumber with a savory note, a crisper brine than classic Hama Hama’s, and a finish which is both sweet and vegetal.
|Blue Pool Oyster|
|Location||Hamma Hamma River, Hood Canal, WA|
|Species||Pacific Oyster (Crassostrea gigas)|
|Oyster Availability||September – June|
|Size||up to 3″|
|Oyster Cultivation||Tumbled Cultivation|
|Oyster Flavor Profile||Blue Pool Oysters have a creamy, crunchy texture and a complex flavor, having a taste of cucumber with a savory note, a crisper brine than classic Hama Hama’s, and a finish which is both sweet and vegetal.|
|Website||Hama Hama Oyster Farm|
The Hama Hama oyster website is very informative and well organized. If you want to learn more about oysters and the way different cultivation methods can affect the flavor and characteristics of an oyster, kick around on their site! Adam and Lissa are very astute and up to date on all things oyster.