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 and we have them this weekend!
Willapa Bay oysters are bottom cultured and have full, firm meats with a light brininess, sweet flavor and cucumber finish.
Flavor Profile: the classic Willapa flavor—lightly salty, sweetly cucumber, and delicate, as pure sea as you get in a Pacific oyster