Varieties
Dabob Bay
The coldest commercial oyster growing site in Puget Sound — a remote Hood Canal sub-inlet with near-freezing water and almost no salinity. Sweet, dense, and startlingly mild for a Pacific Northwest oyster.
Varieties
Hog Island Sweetwater
The freshwater seep growing position within Hog Island's Tomales Bay operation — lower salinity, more sweetness, and a softer entry than the standard Hog Island Pacific. Same farm, very different flavor.
Varieties
Apalachicola
The Gulf's benchmark wild Eastern. Mild, buttery, and low in brine — grown fat on freshwater river nutrients in one of North America's most ecologically significant oyster estuaries.