Willapa Bay Oyster Characteristics

Willapa Bay OystersSee image licensing info

Willapa Bay oysters were the first oyster to be harvested en masse starting back in 1850 when Willapa Bay was known as Shoalwater Bay. The oysters were marketed to San Francisco forty-niners, but by 1900 the stock was depleted. Today, most of these oysters are produced for the shucked market, but some are available on the half-shell.

Willapa Bay oysters are bottom cultured and have full, firm meats with a light brininess, sweet flavor and cucumber finish.

 

Willapa Bay Oyster
LocationWillapa Bay, Washington Coast
SpeciesPacific Oyster (Crassostrea gigas)
Oyster AvailabilitySeptember – July
Sizeup to 3″
Oyster CultivationBeach grown
Oyster Flavor ProfileWillapa Bay Oysters have full, firm meats with a light brininess, sweet flavor and cucumber 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.

 

Willapa Bay Oyster Farming Video

 

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