The sweetest, most tender clams you’ll ever eat, Manilas are also the snazziest dressers. Chefs love the way Manila clams’ striped, colorful shells bring a dish to life. Equally good steamed, sauteed, or on the half shell, Manilas have made many a new clam lover. Ours are harvested every day and purged in seawater, so they are always fresh, plump, perky, and sand-free.
The world’s largest burrowing clam, the geoduck (pronounced "gooey-duck”) is a Pacific Northwest native and one of the most prized seafoods in the world. In sashimi, geoduck is extraordinarily sweet and crunchy. And you haven’t lived until you’ve tasted our geoduck pie. Geoducks begin at two pounds each and can exceed fifteen, and their siphons can stretch to three feet. Truly incredible animals.
The stunning purple-black shells of our Mediterranean mussels hide nuggets of buttery meat with a rich, mushroomy sea flavor. Mussels intensify any sauce and are equally at home in French, Italian, Asian, or West Coast cuisine. We grow ours hanging from floating rafts in deep-water bays, so they are always grit-free and glossy-shelled.
Kumamotos are worshipped for their amazing sweetness and clean, fruity aromas. These Japanese natives grow agonizingly slowly, but some things in life are worth the wait, and Kumos are one of them. Ours take three to four years to reach perfection, and when they do, they will have beautifully fluted shells and plump meats with a hint of honeydew in both flavor and color. Many people’s favorite oyster.
The only oyster native to the west coast of North America, little Olys are dear to our hearts. The west coast oyster industry was founded on Olympias, and they were the first shellfish our great-grandfather farmed in the 1890s. These little gems are small in stature (about the size of a fifty-cent piece) but huge in flavor; you’ll never forget that hit of smoky, coppery deliciousness. A rare treat, and one of the essential flavors of the Pacific Northwest.
Our #1 oyster, famous for its sweet-and-salty cucumber flavor. Pacifics are gorgeous, with ruffled shells that can be colored green, brown, black, white, purple, and pink. The meats get big and plump, and can excel on the half shell or on the grill. We farm our Pacifics in a number of different bays, each with its own signature flavor.
Our most innovative oyster, Shigokus are Pacific oysters grown in bags that are attached to floats that go up and down in the tides, tumbling the oysters. Every time the oysters get agitated, they use their muscles to close their shells. It’s like Pilates class for oysters twice a day, and the result is an oyster with wonderfully firm flesh and a deep cup. Shigoku means "ultimate” in Japanese, and we think these unique oysters fit the bill.
Totten Inlet Virginica Oysters
A century ago, before the Pacific oyster revolutionized the West Coast oyster industry, our great-grandfather grew a bed of Crassostrea virginica, the East Coast oyster, in Totten Inlet, importing the seed by train. Everyone thought it was a great oyster, so a few years ago, we decided to see if it could still work. In a special spot in Totten Inlet, we planted the first bed of virginicas seen on this coast in decades. They quickly became a sensation. Many oyster fanatics consider our TIV to be the finest oyster on earth, perfectly combining the crisp and crunchy brine of a virginica with the rich and earthy flavors of Totten Inlet. Demand always outstrips supply for these rarities, so if you want to try them, your best bet is to check our website.