Cold waters of Puget sound consistently produce the most delicious oysters in the world. Conveniently removed from the shell and sorted by size for ease of preparation.

Description

Pacific Northwest oysters are mild and sweet, with a briny flavor and crisp texture. As with all oyster species, flavor depends on the waters in which it is grown. The deeply cupped, elongated shell is curly, thick and silvery gray to gold. Meat is creamy white, sometimes with a dark fringe around the mantle. Shell and meat colors vary by region and season.
Oyster meats should be plump and juicy. Dramatic meat discoloration suggests poor quality, but slight shades of pink, green or black may reflect diet and regional conditions. The Washington bays, where most of our oysters come from, have the great fortune of having tremendously shallow, warm waters, conditions ideally suited to oyster culture. How do you know if an oyster’s alive? Just tap on the shell to see if it closes. Or sniff: A dead oyster smells like sulfur

Though they may be large, sea scallops still cook quickly. Recipes often suggest cutting them in half across the grain before cooking, but the large size makes sea scallops a natural for the grill.