Oysters, Shigoku

Product #: 33060SH

Scientific Name: Crassostrea virginica

Country of Origin: United States

Product Currently Unavailable

Contact us for More Information

Catch Info:

  • Mehtod:
    Off-Bottom Culture
  • Gear:
    Bag 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.

Shigoku, means “ultimate” in Japanese. A Willapa Bay oyster, grown in floating bags, like many a Pacific oyster, but these are attached to stationary lines and floats that rise and fall with the tides, the result being that the oysters get tumbled twice a day. This low-energy, low-maintenance technique (a variation on British Columbia’s more labor-intensive Kusshi) continuously chips off the oysters’ growing edge and forces them to “cup up,” getting scoop-shaped and pushing against the limits of their shell as they grow.

External Links:


This item has been added to your cart