Learn about oysters as food

The Anatomy of an Oyster

PACIFIC OYSTER, CRASSOSTREA GIGAS

Species Characteristics

Summary

Oysterville Sea Farms oysters begin life as natural spat and are raised both on-bottom and off-bottom, in the Willapa Bay. Most are harvested after about 3-5 years growth. They are handpicked daily, at low tide, then washed and sorted by size. We sell them by the dozen, counted to order, with your choice of small or medium. The oysters vary naturally in size, color, texture, flavor and availability, according to season and conditions. We enjoy these distinctions and hope you will, too. BEAKS UP!

Description

A large, fast-growing, cupped oyster with a deep, elongated and often irregular shell. The thick shell varies from muddy brown to light gray. Suspended culture produces a fluted shell; intertidal, an smooth one. The oyster can grow to over 12 inches but is normally harvested at 6 inches or less. Originally from Japan it is now the most widely cultured oyster in the world. Like Atlantic oysters, names of Pacific oysters vary region to region.

Source

Vancouver Island to California, plus Alaska, France, Korea, Japan, New Zealand, Australia and Chile. They are now the most commercially produced oyster in the world. Not only do they grow faster than any other oyster, they have the most unique flavor profile that widely varies depending on where they are grown!

The Willapa Bay

At nearly half the size of San Francisco Bay, the Willapa Bay is one of the largest coastal plain estuaries on the Pacific Coast. With an incredibly low population density it is one of, if not THE Cleanest Bay in the US. The high tidal flush (almost 70% of the water in the bay is flushed with each tide) coupled with a very small watershed, it is a truly unique ecosystem and one that is perfect for oysters to thrive.

Harvest Method

Farm-raised in two main techniques: bottom culture, using wild spawn or hatchery seed in off-bottom baskets.

Availability

Pacific oysters are available year-round. We sell all of our oysters live, in the shell. Meats normally run from extra-small (more than 144/ gal.) to large (not more than 64/gal.)

Quality Control

All of our oysters are hand-picked, culled by hand and individually selected for sale. The rest are returned to the beach to grow.

Handling & Storing

To keep oysters alive, place them cupped shell down in an open container in the cooler (34 to 45 F.) and cover with a clean wet towel to prevent them from drying out. Do not store in a bucket of water, plastic bag or airtight container. Live oysters should tightly close when tapped. Properly refrigerated oysters will stay alive 7-10 days after harvest.

Special Conditions

Persons in high-risk health categories should not eat raw shellfish, especially oysters. Also, it is recommended shellfish be cooked thoroughly during the warm summer months, to reduce the possibility of illness from a naturally occurring bacteria, known as Vibrio parahaemolyticus. Shellfish growers in the State of Washington, are closely monitored by the Department of Health who inform growers to halt harvest and sale of shellfish if harmful conditions exist. Pacific Oysters, Crassostrea gigas

Pacific Oyster,
Crassostrea gigas