Pages tagged Crassostrea Gigas
Achill
Hugh O'Malley's oyster from Ireland's largest island, started in April 2014 after an idea that began with a 1996 radio documentary about salmon.
Bruny Island Pacific
Pacific oysters from Great Bay, sold almost only at the farm's own bar. Get Shucked started as a caravan by the road and keeps 40,000 to 50,000 dozen on its lease.
Coos Bay
Oregon's largest oyster holding: Clausen Oysters' 635 leased acres at North Bend, first seeded in 1980. Big Pacifics, grown for three summers.
Desolation Sound
The BC sound whose side arm, Pendrell Sound, hits 25°C in summer. Pacific oysters spawn there in the wild, and its seed stocks farms along the coast.
Effingham
A Barkley Sound oyster grown in trays under rafts in 200 to 700 feet of water, then moved deeper and colder before harvest so it does not spawn.
Fat Bastard
Taylor Shellfish's large tide-tumbled Pacific from Willapa Bay: a Shigoku grown on to 2.5 to 3.25 inches and about twice the volume.
Grevelingen
Zeeland's dammed saltwater lake, closed off in 1971. In 2022 low oxygen killed 80% of its oysters, the worst loss in 30 years, and growers want the dam opened.
Hammersley Inlet
A South Puget Sound beach oyster, spread on a pebble bottom and picked by hand. Low in salt, big in body, with cucumber and a metallic note at the end.
Henderson Inlet
A South Puget Sound inlet once closed by pollution. A community oyster farm began in 2002, sold its first oysters in 2008, and saw 240 acres upgraded in 2010.
Imperial Eagle Channel
A west Vancouver Island oyster from Barkley Sound, finished on the beach. Narrow, very deep shells with pink, purple and orange swirls; strong salt and a short finish.
Ishinomaki
Home of Mangokuura, where baby oysters are caught on strings of scallop shell each July and shipped across Japan and to France and the United States.
Kangaroo Island
Pacific and native angasi oysters from American River, farmed since 2008 by two former IT recruiters who opened a farm shop three months after a storm wrecked their stock.
Knysna
South Africa's oyster town. Lagoon farming began in the late 1940s and proved unviable; the farmed oysters served there now grow in Port Elizabeth and Saldanha Bay.
Lindisfarne
A North Sea oyster from beds the Lindisfarne monks stocked in 1381, restarted in 1989 and run by the Sutherland family at Ross Farm.
Menai
A Welsh oyster grown since 1994 by shellfish biologist Shaun Krijnen on the Anglesey side of the Menai Strait, in bags on racks swept by strong tides.
Moulting Bay
A bay near St Helens, Tasmania, farmed by Craig Lockwood's Lease 65. In 2024 POMS was detected here, a first for the east coast, hitting a quarter of his market-ready oysters.
Nootka Sound
A beach oyster from the outer coast of Vancouver Island. Teardrop shells striped purple and dusty rose, white meat, black mantle, and a finish that hints at anise.
Okeover Inlet
A sheltered BC inlet near Powell River, farmed for oysters since about 1955. Some two dozen leases grow them on beaches and on lines and trays hung from floats.
Poole Harbour
England's largest Pacific oyster area. Othniel Oysters grows over 2 million a year on the harbour bed, from French triploid seed nursed on a converted ferry.
Portland Royal
Pacific oysters from the Fleet Lagoon behind Chesil Beach, finished for 7 to 12 months in Australian-style baskets beside the café that serves them.
Quadra Island
A cocktail-sized BC Pacific, tray-grown for about two years. White shells flecked with pink and brown; green apple and tarragon in the taste.
Quilcene
A Hood Canal bay that once held about 100 acres of solid Olympia oyster beds. Pacifics replaced them; a 2018 survey found the natives scattered but still there.
Porthilly
The Marshall family's rock oyster from the Camel Estuary at Rock, opposite Padstow. About 800,000 a year, grown from 6 mm seed in cages on frames.
Rossmore
A Cork Harbour farm founded in 1969 to breed native oysters in ponds. Bonamia took 14 million; decades of selective breeding brought the natives back to market in 2023.
Saldanha Bay
South Africa's biggest oyster operation, founded in 2005: Pacific oysters from Chilean seed, grown in stacked baskets on ropes and ready in 8 to 20 months by size.
Smoky Bay
An Eyre Peninsula bay where Selwyn "Kiwi" Evans started oyster farming in 1988 during a rural recession. Thirty years on it had about 19 oyster operations.
Tillamook Bay
Where Jesse Hayes planted Japanese oyster seed in 1928, starting Oregon's Pacific oyster farming. His grandson, also Jesse, runs Hayes Oyster Company.
Tomales Bay
The bay of California's oldest shellfish farm, Tomales Bay Oyster Company, working at Marshall since 1909: 218 acres and over a million Pacific oysters a year.
Umpqua Triangle
Pacific oysters grown on 15-foot ropes in the triangle of water between two jetties at Winchester Bay, Oregon, and never set on the bottom.
Utah Beach
The oyster of the D-Day shore at Sainte-Marie-du-Mont, by the Baie des Veys. Of the Manche's three crus it is the soft, crunchy one, sold as a spéciale.
Venice Lagoon
Where a Roman villa kept oysters in a brick-and-wood tank in the first century AD. Nine farms now grow oysters in the Veneto, at Caorle, Chioggia and the Po Delta.
Yaquina Bay
Oregon's oldest oyster farm, founded in 1907 on a bay whose native beds were fished out after 1863. Pacifics, Kumamotos and Olympias hang from rafts.
Fine de Claire Verte
Marennes-Oléron's green-gilled oyster: finished in clay ponds, colored by a blue pigment from a diatom, and graded under the region's first Label Rouge.
Freycinet
Pacific oysters from the Great Swanport estuary, eaten at a farm-gate shop on Tasmania's Great Eastern Drive, beside Freycinet National Park.
Isigny
A Normandy oyster grown on tables in a sheltered estuary fed by four marshland rivers, prized for fleshiness and sold as the 'spéciale d'Isigny'.
Jersey
From a nineteenth-century oyster boom that built Gorey harbor to modern Pacific oysters hardened on flats the tide leaves dry for half the day.
Kesennuma
A Sanriku bay where oyster farmers planted trees upstream to feed the sea, and whose oysters recovered after the 2011 tsunami destroyed every raft.
Tongyeong
South Korea's oyster capital, where lines of buoys fill the bays and most of the country's oysters hang in the water until the autumn harvest.
Cortes Island
A small island at the top of the Strait of Georgia, where Klahoose First Nation farms oysters on 112 hectares of tenures around Squirrel Cove.
Drakes Bay (Archival)
Once one of California's largest oyster farms, inside a national seashore. It closed at the end of 2014 after a long fight over wilderness. No Drakes Bay oysters exist today.
Humboldt Bay
California's biggest oyster bay, where Kumamotos bring in most of the money and a third of sales are seed for other farms. Almost 10 million oysters a year.
Netarts Bay
Oregon's clean, salty little bay, where a hatchery's dying larvae became the first clear sign of ocean acidification reaching shellfish farms.
Willapa Bay
The estuary that shipped oysters to the forty-niners and now supplies around 70% of Washington's oysters. Big, working-bay Pacific oysters with a long history.
Arcachon
The lagoon near Bordeaux where French oyster farming was organized in the 1850s, and whose spat now stocks farms across France and beyond.
Baynes Sound
The 40-km channel behind Denman Island that grows more of British Columbia's oysters than anywhere else, including Fanny Bay and Kusshi.
Cancale
The Breton port on the Bay of Mont-Saint-Michel, where oysters grow under some of the world's biggest tides and are sold at the harbor market.
Chelsea Gem
An Eld Inlet oyster tumbled by the tide in bags that rise and fall twice a day, from the family farm that developed the method.
Dabob Bay
A deep, forest-ringed bay so short of food that its oysters grow slowly and stay crisp and salty. Taylor Shellfish chose it for a hatchery.
Deep Bay
A small bay on Vancouver Island that is home to both the tumbled Kusshi and Vancouver Island University's shellfish research station.
Fine de Claire
The entry grade of Marennes-Oléron's pond-finished oysters: softer and less salty than a sea oyster, with a filling index of 7 to 10.5.
Hiroshima
The prefecture that grows most of Japan's oysters, on rafts in the Seto Inland Sea, and eats them fried, in hot pots and raw.
Hog Island Sweetwater
The Pacific oyster from Hog Island's Tomales Bay farm, which grew from a five-acre lease in 1983 to 160 acres and several oyster bars.
Loch Fyne
The Scottish oyster farm that became a restaurant name across Britain, still growing Pacific oysters on the Ardkinglas shore at the head of the loch.
Matsushima Bay
Oysters from the island-studded bay counted among Japan's three most scenic views, farmed for three centuries and grilled by the thousand each February.
Morlaix
A north Finistère bay that farmed flat oysters until the 1970s epidemics, then switched to Pacifics in bags. Carantec is its oyster town.
Pacific Oyster
The Asian oyster that replaced failing native oysters from Washington to France, and whose taste depends almost entirely on where it grows.
Paimpol
A Breton bay whose oyster farming was reshaped by growers from Morbihan, Charente and Vendée in the 1950s, and by the loss of its flats in the 1970s.
Penn Cove
A Pacific oyster started in Samish Bay and finished in Penn Cove, home of the oldest and largest mussel farm in the United States.
Pousse en Claire
The rarest Marennes-Oléron grade: grown, not just finished, in the pond for four months at five per square meter, with new shell growth you can see.
Ría de Arousa
Galicia's biggest ría, crowded with floating mussel rafts that also carry oysters, on a shore where Albariño grows.
Samish Bay
Wide, shallow tideflats in north Puget Sound, farmed since at least 1935 and home to tide-tumbled oysters from several growers.
Sanriku
The ria coast of north-east Japan whose oyster seed rescued French farming in the 1970s, and whose farms French growers helped rebuild in 2011.
Skookum
A shallow inlet at the far end of Puget Sound that empties at low tide. Its mudflat algae make buttery, low-salt oysters.
Spéciale de Claire
The meatier Marennes-Oléron grade: finished in clay ponds, with at least 10.5% meat, more volume in the mouth and more sweetness than a Fine.
Taranto
A southern Italian port with two seas and a long shellfish history, where oyster farming is being revived beside its famous mussels.
Zeeland Creuse
The Pacific oyster Zeeland imported in 1964 as a stopgap, which then bred on its own and spread along the Dutch coast. Yerseke is its capital.
Kelly Oysters
A Galway Bay family farm growing about a million native and Pacific oysters a year, packed in seaweed and shipped from Kilcolgan to Dubai.
Richard Haward's
A Mersea Island family business in its eighth generation, selling native and rock oysters from the Blackwater creeks and a stall at Borough Market.
Hood Canal
A deep, narrow arm of Puget Sound whose tidelands grow some of Washington's best-known Pacific oysters, from Hama Hama to Dabob Bay.
Kumiai
A Mexican Pacific oyster from a lagoon on the Baja peninsula, named in honor of the Kumiai people and launched in 2007.
Blue Pool
Hama Hama's small, deep-cupped oyster, tumbled for a smooth shell and named after a pool up the Hamma Hamma River.
Carlingford Lough
A border lough whose famous wild oysters were gone by 1883, revived in 1974 by a Dutch sailor who heard a radio program about them.
Fanny Bay
One of the first British Columbia oysters to be sold widely, tray-raised in Baynes Sound and known for a cucumber finish and fluted shells.
Shigoku
A small, deep-cupped Pacific tumbled by the tides in floating bags, released by Taylor Shellfish in 2009.
Bouzigues
A Mediterranean lagoon oyster that never sees low tide: cemented three at a time to ropes, hung from tables and grown fast in warm water.
Prat-Ar-Coum
A five-generation family farm in the Abers of north Finistère, growing cupped and flat oysters from birth to market in about three years.
Kusshi
A small Pacific oyster tumbled for years until its shell is smooth and round, graded to the millimeter, with a bright cucumber finish.
Coffin Bay
An Eyre Peninsula bay that fished out its native oysters by 1945, then built a Pacific oyster industry from a 1969 trial.
Akkeshi
An Ainu 'oyster place' in eastern Hokkaido whose own oysters were fished out a century ago, then brought back from local stock and sold all year.
Hama Hama
A Hood Canal oyster grown by a sixth-generation family business that started in timber, sold at their farm store and Oyster Saloon in Lilliwaup.
Tsarskaya
A spéciale from Parcs Saint-Kerber in Cancale, created in 2004, grown three to four years and sold with a filling index above 10.5%.
Totten Inlet
An algae-rich south Puget Sound inlet that grows Pacifics fast, and one of the few West Coast places where Eastern oysters are farmed.
Gillardeau N°2
A family-house oyster from Bourcefranc-le-Chapus, raised partly in Ireland and Normandy, laser-marked with a G, and sold on the generosity of its meat.