Our foundation since the beginning
Through generations of experience, we have learned where and how to cultivate the best shellfish in the waters of the Pacific Northwest. Our farming areas in the South Puget Sound, Hood Canal, Samish Bay and Willapa Bay each have their own distinct conditions, which provide our shellfish with the characteristics that make them so special.
From sandy beaches to muddy tide flats
Our farm sites range from sandy beaches, to muddy tide flats, to rocky shorelines and each of these areas has the ability to grow shellfish we are proud to bring from tide to table. On the deep sandy beaches low in the intertidal, our geoducks grow the beautiful white flesh, which makes ours world-renowned. On the tide flats, we farm our various oyster species, where they develop their unique flavors from the different environments the thrive in.
Perfect Conditions To Grow The Best Shellfish
On the rocky shoreline and gravelly bottomland, our manila clams thrive. A large portion of our clams come from Little Skookum Inlet, where clam farming began in the Pacific Northwest.
While some of our farms are not on the ground at all. Our mussels grow from floating rafts, where they fatten in the nutrient rich waters. Our farming environment is always changing and the learning process is constant.
This is why we rely on the extensive knowledge of our seasoned farmers who have continued to innovate for over 125 years.
One of our greatest accomplishments is our family of tide tumbled oysters – the Shigoku, Fat Bastard, and Grand Cru. These oysters grow in the open expanses of Willapa and Samish Bays, where wave and wind continually agitate the oysters, helping them to form their hard shells and remarkably deep cups filled with beautiful crisp oyster meat.
Every Shell Tells a Story
One thing people love and value about our shellfish is the fact that the journey of each oyster, clam, mussel, or geoduck is 100% traceable and transparent from tide to table. It all starts at our hatcheries where we select the best individuals to parent the next generation of shellfish. The larvae spends about 2 months at our hatchery before being transferred to our shellfish nurseries, from there they will be brought to one of our farm sites where they are seeded at what we believe will be the best environmental home to help nourish and grow. After a period of maturation, which varies depending on the species, we harvest the shellfish and move them to our processing facilities where they are sorted, cleaned, and hand-packed for you to enjoy at home or perfectly shucked at one of our oyster bars!
"As our farms continue to grow and change, so will we. With an expanding range of growing techniques and farm sites, we will continue to deliver the ultimate shellfish experience from tide to table." - Paul Taylor