Source: Chef’s Resource

Dosewallips Oysters are a Pacific Northwest oyster from one of the Hood Canal oyster appellations in Washington State. The Dosewallips River carries mountain water from the Olympic Peninisula and empties into central Hood Canal. This is where you’ll find Dosewallips oysters growing.

Dosewallips oysters are an Intertidal Beach Cultured Oyster. Beach cultured oysters are raised on tidal beaches with sandy or rocky bottoms. They are accustomed to fighting the tides, clamping tightly shut during low tides to preserve their “liquor” and to protect themselves against predators. Beach grown oysters have hard, sturdy shells which shuckers like to work with. And their ability to close tightly, coupled with their hard shells, gives them a longer shelf life.

Type: Crassostrea gigas
Harvest Location: Central Hood Canal, WA
Flavor Profile: Dosewallips Oysters have a light, clean flavor with a creamy texture and medium brininess.
Size: up to 3″
Pack Size: 60 count

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