Dabob Bay Oyster

Dabob Bay Oyster Flavor Profile Characteristics

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Dabob Bay Oysters are a Pacific Northwest oyster from one of the Hood Canal oyster appellations in Washington State. They are intertidal beach cultured oysters. The clear, clean waters of Dabob Bay are hundreds of feet deep, and the shores are surrounded by the dense evergreen forests of the Olympic Pennisula. Nutrients for the oyster are limited so Dabob Bay oysters grow slowly and take about 3 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. Their meats are firm. Beach grown 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.

Dabob Bay Oyster
Location	North Hood Canal, WA
Species	Pacific Oyster (Crassostrea gigas)
Oyster Availability	September – July
Size	up to 3″
Oyster Cultivation	Intertidal Beach grown
Salinity	3.1% (3.5% is full ocean salinity)
Oyster Flavor Profile	Dabob Bay Oysters have a briny, light and clean flavor with a sweet finish.
Map	See Dabob Oyster Map

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.