Pacific Gold
Taylor Shellfish's volume Pacific brand — grown across multiple Washington State sites, consistently in condition, and the oyster that keeps the Pacific Northwest raw bar market running at scale.
Penn Cove
One of Washington State's oldest Pacific oyster operations — grown in Whidbey Island's protected cove with cold Puget Sound water and a mineral character built by decades of farming the same site.
Samish Bay
Skagit County's cold-water Pacific — grown in the clean, mineral waters of northern Puget Sound where the Skagit delta's agricultural watershed adds a nutrient-driven dimension to the bay's cold, briny character.
Hood Canal
Washington's most commonly listed Pacific oyster. A natural fjord with cold, sweet water — the definitive introduction to Pacific Northwest oysters for most American diners.
Olympia
The only oyster native to the Pacific coast of North America. Smaller than a silver dollar, coppery, smoky, and intensely flavored. Nearly wiped from existence in the 19th century. Now a precious rarity.
Totten Inlet Olympia
The only oyster native to the Pacific Coast of North America — tiny, intensely flavored, with a copper, melon, and celery complexity that no transplanted species has replicated.