Thorndyke Oyster Flavor Profile Characteristics
Thorndyke Oysters are a Pacific Northwest oyster from one of the north Hood Canal oyster appellations in Washington State’s Puget Sound. They 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. 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.
| Thorndyke Oyster | |
|---|---|
| Location | Thorndyke Bay, North Hood Canal, WA |
| Species | Pacific Oyster (Crassostrea gigas) |
| Oyster Availability | September – July |
| Size | up to 3″ |
| Oyster Cultivation | Beach cultivated |
| Oyster Flavor Profile | Thorndyke Oysters have full meats with a mild briny flavor. |
| Map | See 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.
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