Baywater Sweet

Source: Chef’s Resource

Baywater Sweet Oysters are a Pacific Northwest oyster from the Thorndyke Bay oyster appellation from the Hood Canal, Washington State. Founded by Joth & Karen Davis in 1990 the farm maintains the sustainable, environmental integrity of Thorndyke Bay by operating with electricity or running water.

Baywater Sweets are rack & bag farmed oysters but they are also routinely flipped which helps to chip and form the edges of the shells. Rack & bag cultured oysters are grown in mesh cages or bags which are generally staked about one to two feet off the bottom. Oysters raised by the rack & bag method are protected from predators and do not become cramped for space as they grow. They also do not have to filter as much sand & mud in order to get nutrients, thus they grow faster. They develop a deeper cup than beach cultured oysters. However, if the oyster is raised entirely this way then their shells tend to be brittle which makes them difficult to shuck without breaking.


Type: Crassostrea gigas
Harvest Location: Thorndyke Bay, North Hood Canal, WA
Flavor Profile: Baywater Sweet Oysters are deep-cupped with a high brininess and very sweet flavor.
Size: up to 3″
Pack Size: 60 count

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