Kachemak Bay Oysters

Kachemak Bay Oyster Flavor Profile Characteristics

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Kachemak Bay oysters are cultivated in hanging lantern nets or trays in the pristine, frigid glacial waters near Homer Alaska on the southern tip of the Kenai Peninsula. The waters here are so cold that the oysters don’t spawn, which means they are typically available year around. It takes 3-4 years for them to reach market size.

These suspended oysters have the luxury of being able to feed constantly on the abundant plankton, free from predators, silt, mud, or exposure to the elements. They are deep cupped with beautiful, uniformly shaped shells with swirls of white, black, violet and pink. Their meats are tender and plump.

Oyster guru Rowan Jacobsen says that Kachemak Bay oysters,

“are more briny than your typical Pacifics, and incredibly clean-flavored, with lots of cucumber and a crisp nori kind of snap to them. Salted honeydew, green tea, and apple candy notes linger on the finish.”

These fantastic oysters are cultivated by mostly “mom & pop” growers in the area who are a part of the the Kachemak Shellfish Growers Co-Op, “designed to enhance the quality and commercial viability of the area oysters for shipment beyond Homer and South-central Alaska”.

 
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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