- Size: Small/Medium (2-3 inches)
- Temperature History: held at 38 degrees F
- Delivery Presentation: live in shell
- Taste: high salinity, briny, ocean-fresh, melon-like sweetness, soft minerality on the finish
- Texture: plump and springy
- Origin: Hood Canal, WA
- Aquaculture Method: beach grown
- Availability: October - June
- Sustainability Rating: Best Choice - Monterey Bay Aquarium Seafood Watch
- Recommended Preparation: live/raw on the half-shell with mignonette or lemon
- Pack Size: by the dozen
- Nutritional Info (serving size 1/2 dozen) Calories 91, Fat 3.2g, Cholesterol 58mg, Sodium 128mg, Carbohydrates 4g, Fiber, 0g, Sugars 0g, Protein 8g, Selenium 75mcg, Iron 8mg, Vitamin B12 28mcg, Zinc 40mg, Manganese .6mg, Vitamin D 0 UI, Omega 3's ~ 775mg
The Dabob Bay Oyster is a Pacific Northwest classic and is harvested at the North end of the beautify Hood Canal in Washington State. The waters here are clean, cold, and nutrient-rich. While consuming, the Dabob Bay oyster starts off with a high salinity blast that transitions into a sweet tender firmness of the body, and then finishes with a clean, minerally-like crispness. The meat is ivory in color, the texture is resilient, creamy, and plump.
- Oysters are good for you and high in Iron, Selenium, Zinc, and B12
- There are 5 main species of Oyster that we eat in the US: the Atlantic, Olympia, Pacific, Kumamoto, and European Flats
- Pacific oysters are sweet like cucumber with light salinity level; Atlantic oysters are more earthy and mollusk-like in flavor; Olympias and European Flats are briny with a metallic finish; Kumamotos are sweet and melon-like
- Fresh water will kill your oyster
- Live oysters should be well-hydrated and not dry. If they are dry, don't eat them; they are dead.
- When pairing with wine, try to match the salinity of the oyster to the acidity of the wine. Light, crisp white wines will usually pair nicely.
- To shuck, use an oyster knife and insert it into the knobby hinge of the oyster, twist the knife like turning a doorknob, slide the blade across the inside of the shell to cut the abductor muscle, and remove the pieces of broken shell and grit with the tip of the oyster knife. It's that simple.
- When describing the taste of oysters, try describing the tastes as they move from (1) the upfront level of salinity to (2), the body which is typically either earthy (i.e. mushroom-like), sweet and fruity (i.e. melon-like), or vegetable-like (cucumber), and to (3), the finish (lingering taste), which is either one or more of descriptors like minerality (i.e. copper), crispness, sweetness, metallic-ness, ocean-like characteristics, and/or crispness.