Source: Chef’s Resource
Willapa Bay oysters were the first oyster to be harvested en masse starting back in 1850 when Willapa Bay was known as Shoalwater Bay. The oysters were marketed to San Francisco forty-niners, but by 1900 the stock was depleted. Today, most of these oysters are produced for the shucked market, but some are available on the half-shell.
|Willapa Bay, Washington Coast|
|Flavor Profile:||Willapa Bay Oysters have full, firm meats with a light brininess, sweet flavor and cucumber finish.|
|Pack Size:||60 count|
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