Oyster Types
Oysters served on the half shell are a centuries old favorite, for many reasons! Below is a list of the many different varieties of farm fresh oysters which we sell.
Click on any of the Quick Links to your right to see a picture and to read a brief description of each oyster.
On our website home page, you may notice a link to our Shellfish Evaluation Sheet. Every week we evaluate each of our oysters to review the different characteristics, flavor profiles and spawn conditions of the different oysters we carry. Many of our customers use the evaluation sheet to choose which oyster they would like to order for the week.
Checking the shellfish condition is most important in the summer months as that is when most oysters spawn. Spawning is the term referring to the reproductive cycle of the oysters, and during that time, oysters tend to become very creamy and bitter in flavor; and it may give them an off smell and shorten their shelf life. If the spawn scale is 4 or 5, you might want to avoid those until they come back into a better condition later in the summer or early fall.
You should also pay attention to the category labeled Meat Fullness following the summer oyster spawn season; the reason being that the oysters have utilized their fat and sugar stores during the spawn and are very thin and watery and without much flavor until they have had a chance to fatten back up again.
If you are wondering how to get into with all these great half shell oysters, simply click here in order to see How to Shuck Oysters.
On the list are a large number of northwest grown Pacific Oysters, as well as Kumamoto Oysters, and Stellar Bay Oysters; you are sure to find something there that you will like!