Our Shellfish

The sweetest, most tender clams you’ll ever eat, Manilas are also the snazziest dressers. Chefs love the way Manila clams’ striped, beautifully patterned shells bring a dish to life. Equally delicious steamed, sautéed, or baked, Manilas have made many a new clam lovers. Ours are harvested every day and purged in seawater, so they are always fresh, plump, perky, and grit-free.

The world’s largest burrowing clam, an icon of Pacific Northwest seafood. Geoduck (pronounced "gooey-duck" are not only some of the longest living animals in the world but are also one of the most prized seafoods. In sashimi, geoduck is extraordinarily sweet and crunchy. Their name comes from the Chinook word gwe-duk', which means "dig deep". And dig deep they do!

We grow the 'Mediterranean' Mussel because of it's extraordinary meat-to-shell ratio, beautiful purple-black shells, and consistently flavorful meats. They have sweet, buttery, rich umami, and oceanic flavor in every bite. Grown from our floating rafts in Totten Inlet, they are hung off ropes in deep-water bays and because of this they are always grit-free and glossy-shelled.

We feature five different species of oysters to satisfy every oyster lover. Like wine, oysters adopt subtle flavor differences depending on the location that they are grown in. Oyster connoisseurs like to refer to this as “merrior”. We sell our oysters in multiple different ways including raw, shucked and top-off.

Kumamotos are worshiped 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 beautiful petite shells and plump meats with a hint of honeydew in both flavor and color. 

Sumo Kumo Oysters are the heavyweight champions of sweetness and depth. A larger, more robust take on the beloved Kumamoto, these oysters spend an extra year growing, developing even plumper meats and an ultra-clean, fruity finish. Their beautifully deep-cupped shells cradle a bite that’s rich yet balanced, with a subtle honeydew essence.

The only oyster native to the west coast of North America, little Olympias 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. Originating from the Matsashima Bay on the Pacific coast of central Japan, the Pacific Oyster is now the most widely farmed oyster in the world. We grow ours in several areas around Washington. Subtle flavors change with location and seasons, but you can always count on plump meats, briny liquour, and hardened shells. 

Our exclusive line of tide-tumbled Pacific Oysters, our Shigokus, are grown in suspended bags in the intertidal zones in Samish and Willapa Bays. With every turn of the tide, the bags flip, agitating the oysters and chipping away new shell growth. The result is a beautiful deep cup, firm adductor muscle, and a polished finish. Easy to shuck and easier to love! 

These tide-tumbled oysters developed in 2009 are as bold in size as they are in flavor. Grown in floating bags that roll with the tide, they develop beautifully deep cups and plump, juicy meats. Feeding on the freshest algae near the water’s surface, they pack a bright, savory punch with plenty of briny liquor to back it up. If you’re looking for an oyster that goes big in every way, Fat Bastards deliver.

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 virginica seen on this coast in decades. 

Beach Glass Oysters are shaped by the sea—tumbled, polished, and refined by the Willapa River’s relentless winter tides. These oysters develop smooth, dense deep cups, and crisp flavorful meats. Their profile reflects the microalgae they feast on, delivering a fresh, ocean-bright bite. Like the weathered glass that washes up on shore, Beach Glass Oysters are a product of time, tide, and transformation—uniquely shaped by nature, beautifully smooth, and one of a kind.