Hama Hama Oysters

Hama Hama Oysters Flavor Profile

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Hama Hama Oysters are a Pacific Northwest oyster from a delta in one of the central Hood Canal oyster appellations in Washington State. The Hamma Hamma River flows through the forests of the Olympic Peninsula and empties into Hood Canal. It is on the gravel beaches in this pristine delta area that Hama Hama’s have been cultivated since the early 1950’s. The discrepancy in spelling between “Hama Hama Oysters” and “Hamma Hamma River” dates back to the 1920’s before the river had an official name. The company was just being created (it began as a timber company) and needed a name. Family lore says that their great-grandfather decided on the single “m” version to save ink, and the name has stuck ever since.

Hama Hama Oysters are a natural diploid oyster, meaning they have two chromosomes and therefore have a normal spawning season. Although they used to be a completely wild harvested oyster, now they are a mixture of wild and culture-stock oysters

Hama Hama’s 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 as the tides rise and fall over them twice daily. Because they are beach-grown Hama Hama’s may have barnacals or other sea life attached to the shells. Like most oysters from Washington state, Hama Hama’s are a seasonal oyster. The folks at the farm say that they tend to be sweeter in the spring time and brinier in the fall and winter months.

See the Hama Hama oyster website

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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