These wonderful live oysters have a creamy, sweet flavor and very little brininess thanks to the low salinity of Skagit Bay that is due to so much Skagit River fresh water influx. The Kumamoto oyster species is beloved by most who try it. A nice "approachable" oyster. Skagit Kumamotos might be the only tide-tumbled Kumamoto oysters in existence!
Try the same oyster species grown in a different bay by Swinomish Shellfish Company, and taste the "merroir" taste of place difference.
The Kumamoto oyster is originally native to southern Japan, but has been grown on the North American West Coast since at least the 1930s. The Kumamoto oyster grows slow and beautifully with rippled shells and full meat.
Harvested fresh to order and kept on ice all the way to your door. Safe and delicious oysters, wherever you are in the USA! Exceptions apply to Texas and parts of Alaska.
Do you need an oyster shucking knife? Get one here or bake/steam them until they open.
Check out the interactive oyster tasting app we designed! Download the Sample Ox app for free and search 'Salinity' to find a shell and flavor questionnaire. Use it for any oyster to share tasting notes with friends, record flavor differences between species, and compare your records across the seasons.
Company: Skagit Shellfish Farm
Farm Location: Skagit Bay in Skagit County, Washington State
Species: Kumamoto oyster (Crassostrea sikamea)
Size: 1.5-3 inches
Amount: Order by bags of 1 dozen, 2 dozen, 3 dozen, 4 dozen, or 5 dozen. Contact us for larger amount discounts!
Warnings: Contains live shellfish, potential allergen. Consuming raw shellfish might increase your risk of foodborne illness, especially if you have certain medical conditions.
Safety: If kept between 38-42 degrees and from a reputable farm (monitored by health officials), with no bad smell to the oyster and plenty of liquid inside the oyster's shell when opened, that oyster should be generally considered safe to eat! Safe to eat raw or cooked for 3-8 days (as long as the oyster can keep itself alive by holding its shell closed). Never store the live oysters in water. Do not eat if the shell opens on its own, or if there is no liquid inside (the oyster should be swimming in liquid). Always smell an oyster before eating it, hoping to get a faint whiff of ocean breeze - DO NOT EAT IF IT SMELLS LIKE BAD/FISHY/ROTTING SEAWEED AT LOW TIDE. Contact us or click the Chat button in the bottom left corner if you have any questions at all!
Short-Term Storage: Highly Perishable. Store in the fridge between 38-42 degrees F at all times, do not store in water. Lower temperatures are fine temporarily when transporting in a cooler with too many ice packs, but too long below 32 degrees F and the oysters will die. Keep refrigerated in an open bag, colander, or bowl with an optional damp towel (never in an airtight container and never in water). Eat raw on the half shell, in shots, baked, grilled, steamed, sautéed, fried, etc!
Long-Term Storage: Frozen. If frozen in a home freezer instead of an industrial flash-freezer, oysters frozen in the shell can turn dark in color and lose their texture. Shuck or steam the oysters open and freeze the meat in small pieces (ice cube trays, sheet pan, etc) before transferring to an airtight container. Use for protein and flavor in soups, stir fries, and dishes where the oyster's original texture is less of an issue.