Showing Oysters for

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Hama Hama
Lilliwaup, WA (WC)
2020-12-02T16:44:19+00:00
Hama Hama
Lilliwaup, WA (WC)
Hama Hama

$90.00

This includes:

  • 36 Hama Hama oysters
  • 1 Oyster Bag
  • FedEx Express delivery INCLUDED

Oyster selection subject to availability

Size

Cocktail (2.5″ – 3″)

Flavor Profile

Flavor Varietal
Neutral Varietal
Complex Notes

The width and depth of an oyster’s flavor. Lean oysters from cold water are usually lower in minerality allowing you to taste multiple flavor notes in each oyster.

Neutral: Cucumber
Complex: Salsa or Beets

Brine
Fresh Water
Ocean Water

Hama Hama: ~9 ppt

You are what you eat. As filters, oysters assume the salinity of its home. Some oysters grow in a river mouth or estuary reducing the brine you taste. The brine of an oyster can change with the tides, storms, and season. Brine is measured in ppt, the number of parts salt to every 1,000 parts water.

Fresh Water: 0 ppt
Ocean Water: ~35 ppt

Sweetness
Peanut Butter Cup
Potato Chip

Do you prefer sweet or savory? Some oysters have a higher level of oyster “fat” or “butteriness” which masks the brine and causes them to be sweeter than others. Most “sweet” oysters still have a hint of savory like a salty filling of a peanut butter cup.

Sweet: Peanut butter cup
Savory: Potato chips

Meat
Lean
Plump

Oysters range between lean and plump like cuts of steak. Some oyster species naturally grow deeper cups with meat that is plump and fatty (the healthy kind!) comparable to a ribeye cut. Other oysters grow flatter cups with meat that is leaner and crisper similar to a filet mignon.

Lean: Eastern oyster (Crassostrea virginica)
Plump: Pacific oyster (Crassostrea giga)

Hama Hama
Hood Canal, WA
Farmers: The Robbins Family

Farmer's Notes

Species: Crassostrea gigas (Pacific)

Grow-out Method: Old-fashioned (directly on canal bed gravel)

Description: Known for a clean, crisp flavor that finishes with a hint of melon-rind or cucumber, Hama Hama oysters are slow-growing and beach-hardened, with occasionally gnarly, rocky shells. They are exposed twice a day by the outgoing tide and jostled by shifting currents.

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