Oysters Dabob (Puget Sound)

Product #: 33060DI

Scientific Name: Crassostrea virginica

Country of Origin: United States

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Catch Info:

  • Mehtod:
    Bottom Culture
  • Gear:
    Bottom culture
View details of SeafoodWatch Catch Methods


Harvested in the coves and bays along the west coast, Pacific oysters will take on the characteristics of the waters from which they are harvested. Pacific oysters tend to be mild, sweet, and slightly salty.

On the west coast of the U.S. Pacific oysters are found from Alaska to California. They can be found cultured and wild in temperate waters all over the world.

The Pacific oyster was introduced from Japan after the population of the west coast's primary native oyster crashed in early 1900s. Wild populations easily established themselves, but became so popular that now west coast oysters are nearly always farmed to keep up with the demand. This species is very easy to propagate and are usually raised in bags or racks or attached to ropes in their natural habitat. Oysters are filter feeders, removing excess nutrients and particulate matter from the water as they feed, actually improving water quality in the surrounding area.

Crisp and briny with a fresh and sweet melon finish. Whitecap-whipped Dabob Bay forms the hood in Hood Canal’s cobra shape. Hundreds of feet deep, surrounded by steep, dark, unbroken evergreen forest, it grows good oysters. Those waters are not algae-rich—the bay is too cold and too far from any substantial source of nutrients—which is what you want in a hatchery. You don’t want wild algae competing with the select strains you introduce to the water you draw from the bay. With limited food, Dabob oysters grow slowly, staying light and crisp and salty.

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