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Eagle Creek Oysters

Our Eagle Creek oysters (Crassostrea gigas) are sourced through the Hood Canal tributary of the same name.  As with all of our Pacific varieties sourced through Washington State, the Eagle Creek oysters are hand harvested by the indigenous Native American population of the Pacific Northwest before going through a beach finishing process where the oysters are conditioned prior to entering the market.  This finishing process involves staking bags of oysters on the beach, where the little bivalves are exposed to direct sunlight and are completely out of the water at low tide.  While it may seem like this treatment isn’t doing the oysters any favors, the fact of the matter is that the exposure to the sunlight will cause the oyster to thicken and harden its shell to protect its tender (and delicious!) flesh.  This means that when the deeply cupped and heavily fluted shell of the Eagle Creek comes under the knife (as it were), it will be resistant to chipping and or splintering.  While spending time above the low water mark, the Eagle Creeks are conditioned to close tightly, thereby retaining their life giving liquor, and strengthening their adductor muscles in preparation for their trip to your table.  Eagle Creeks oyster are graded as “choice”, and are roughly three to three and a half inches in length.  Packed out in 100 count units, the Eagle Creeks are available more or less year-round with a pre-order.

Please email info@jpshellfish.com or call 207-439-6018 for more information on this and or any other J.P.'s Shellfish product or service.