Shoal Bay Oyster Flavor Profile Characteristics
See image licensing infoShoal Bay Oysters are a Pacific Northwest oyster from one of the Hood Canal oyster appellations in Washington State. They are a Beach/Bottom Cultured Oyster. Shoal Bay Oysters are cultivated in deeper water than most bottom cultivated oysters, giving them more availability during the warmer months. They have a very limited production and are not always available as they are farmed under a private lease and not a normal commercial harvest area. They are similar to Quilcene Oysters, but are slightly sweeter.
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. They 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.
| Shoal Bay Oyster | |
|---|---|
| Location | North Hood Canal, WA |
| Species | Pacific Oyster (Crassostrea gigas) |
| Oyster Availability | Limited supply September – August |
| Size | up to 3″ |
| Oyster Cultivation | Deep water Beach/Bottom Cultivated |
| Oyster Flavor Profile | Shoal Bay Oysters have delicate meats with a medium brininess, clean flavor and sweet finish. |
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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