Chelsea Gem
Baywater Inc.'s tumbled South Sound Pacific — deep-cupped, smooth-shelled, clean, and one of the Pacific Northwest's more precisely managed premium Pacific brands.
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.
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.
Pacific Oyster (Miyagi)
Crassostrea gigas — the most widely farmed oyster on earth, with almost no fixed flavor identity. What a Pacific tastes like depends almost entirely on where, how, and how long it was grown.
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.
Skookum
Little Skookum Inlet's extreme tidal velocity builds physical density in these Pacific oysters that slow-water sites don't achieve — firm, full-brine, and carrying the muscular character of a genuinely current-conditioned West Coast Pacific.
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.
Shigoku
Shigoku means 'ultimate' in Japanese. Taylor Shellfish chose the name deliberately. Deep-cupped, firm, and briny with a cucumber finish that the tumbling method produces consistently — one of the most precisely engineered half-shell oysters on the market.
Hama Hama
A Pacific oyster from Hood Canal — a glacially carved Washington fjord — with a vivid cucumber-mineral profile and the clean finish that defines the Pacific Northwest growing style.
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.