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Tags: oysters

The Oysters of the Pacific Northwest

 

Pacific Northwest oysters

Going clockwise from the lemon slice we have:
Mirada, Cranberry Creek, Rock Pt., Shigoku, Kumamoto, and Kusshi Oysters.

 

The Oyster Bar began in the 1920s as a small shack dedicated to selling oysters to Chuckanut Drive travelers. Nearly 100 years later, we now offer a variety of upscale seafood dishes, but our hearts remain on the half-shell, which is why we offer diners the chance to try a variety of oysters from around the Pacific Northwest. Below, we’ve highlighted some of the PNW oysters you can sample from our menu:

Totten Inlet Oysters

Totten Inlet Oysters are a staple of the Pacific Northwest. The beach cultured oysters are raised in rocky areas. Their rugged life, fighting the tides on rough beaches, leads to tough shells and a hearty taste. Diners can look forward to delicious melon and seaweed flavors.

Fanny Bay Oysters

Fanny Bay Oysters come to us from our neighbors to the north. The oysters were one of the first Vancouver, B.C. varieties to become widely available, and as such, have become the oysters to taste from the area. Expect a smooth start, with a strong cucumber finish.

Royal Miyagi Oysters

Royal Miyagi Oysters are raised on a suspension line near Vancouver, B.C. Before the final harvest, they’re moved to the beach to be ‘toughened up,’ leading to stronger shells and firmer meats. They have a smooth, textured inside, with a kiwi-like finish.

Barron Point Oysters

Barron Point Oysters are grown in the Little Skookum Inlet in South Puget Sound. The oysters are first raised in mesh bags by the nutrient-rich waters, before they’re moved to the beach. The fresh water flowing around the inlet makes them plump and tender, with a sweet, briny flavor and a musky finish.

Kumamoto Oysters

Whether you’re a mollusk apprentice or an oyster expert, you’ll likely enjoy the Kumamoto Oysters. This deep-cupped variety is perfect on the half-shell. Diners will enjoy a mild briny taste, with a sweet honeydew finish.

Shigoku Oysters

Grown in our own Samish Bay, Shigoku Oysters are hung out on a line in the tide and tumbled twice a day as it raises and lowers. The result is a small, dense inside — bursting with cucumber and salt flavors.

Kusshi Oysters

Japanese for “precious,” Kusshi Oysters are aggressively tumbled their entire lives, resulting in a smooth, deep shell. The petite oysters are plump with a clean, delicate flavor.

Snow Creek

Snow Creek oysters are grown deep in the waters of Discovery Bay. Their unhurried life leads to soft shells and clean, tender meat. Snow creek oysters offer a mix of sweet and salty flavors, beginning with a pleasant taste and ending on a briny note.

Penn Cove Select Oysters

Penn Cove Select Oysters are quintessentially Pacific Northwest. They’re well known for their frilled shells and are considered one of the most beautiful oysters the area has to offer. Beach raised in Samish Bay, then grown to maturity in the waters of Penn Cove, the oysters have a crisp, briny flavor with a fresh aftertaste.

 

These are just some of the wide variety of Pacific Northwest oysters we offer! Make a reservation today and get to tasting — (360) 766-6185.

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For Your Favorite Foodies

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Featured Wine: 2012 Quilceda Creek Cabernet Sauvignon

Founded in 1979, Quilceda Creek the top, consistently hits the mark as a top Cabernet Sauvignon producer. A world class winery right here in Washington State.

2578 Chuckanut Drive
Bow, WA 98232

info@theoysterbar.com

360.766.6185

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