Baywater sweet oysters are back! Grown in Thorndyke Bay, WA, these oysters have been making their mark at oyster bars since the early 1990s. We’re excited to add them back to our menus this fall.
These pacific “tumbled oysters” come from an active and cold area, specifically in the Northern section of the Hood Canal. They’re grown using the intertidal farming system. Tide tumbled float bags that flip twice a day are used for the process.
The tumbled method results in a sturdy shell and an interesting shape, due to the chipped-off edges that occur while the tumbling takes place. The technique also helps the oyster maintain a good amount of meat with little liquor.
Our Baywater sweet oysters come from second-generation farmers Dylan Gagnes and Caleb Davis, from Baywater Shellfish Company. These farmers, along with their hardworking crew of 10, are dedicated in providing great quality oysters.
The flavor profile for Baywater sweet is medium to high salinity, with a honeydew melon note at the end.
Dylan and Caleb’s farm also supplies King’s Seafood with Baywater Indigo oysters and Night Tide oysters.