Hunter’s Point

Source: Chef’s Resource

Hunter’s Point Oysters are a Pacific Northwest oyster from one of the South Puget Sound oyster appellations in Washington State. They are an Intertidal Beach Cultured Oyster raised in the pristine waters at the foot of the Olympic Mountains. This region provides rich nutrients for the oysters from the Olympic Peninsula snow melts and grow-out to market size takes about 3 years.

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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. Because of this “tough” life, beach raised oysters are hearty. They 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. Hunter’s Point oysters have full, firm textured meats with a mild brininess and sweet finish.

Type: Crassostrea gigas
Harvest Location: South Puget Sound, WA
Flavor Profile: Hunters Point Oysters have full, firm textured meats with a mild brininess and sweet finish.
Size: 3.5"
Pack Size: 60 count

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