Netarts Bay Oyster Flavor Profile Characteristics
Netarts Bay Oysters are one of the oyster appellations from the Oregon Coast. They are cultivated where Whiskey Creek flows into Netarts Bay along Oregon’s northern coast. The larvae are grown at Whiskey Creek Shellfish Hatchery on Netarts Bay and then sent to Kona, Hawaii or Lopez Island, Washington to be set on micro culch which begins the grow-out process. They are then sent to Tillamook Bay until they reach 6mm in size at which point they are returned to Netarts Bay where they remain until they reach market size.
Rack & bag cultured oysters are grown in mesh cages or bags which are generally staked about one to two feet off the bottom. Oysters raised by the rack & bag method are protected from predators and do not become cramped for space as they grow. They also do not have to filter as much sand & mud in order to get nutrients, thus they grow faster. They develop a deeper cup than beach cultured oysters. However, if the oyster is raised entirely this way then they are pampered and their shells tend to be brittle which makes them difficult to shuck without breaking.
|Netarts Bay Oyster|
|Location||Netarts Bay, Oregon Coast|
|Species||Pacific Oyster (Crassostrea gigas)|
|Oyster Availability||Year Around|
|Size||up to 3″|
|Oyster Cultivation||Rack and Bag|
|Oyster Flavor Profile||Netart Bay Oysters have tender meats, medium-high brininess, a pronounced flavor and a metallic finish.|
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