Know your oysters There are over 150 varieties of oysters harvested and sold in North America, yet they comprise a total of only 5 species of oysters.
1. Olympia
2. Pacific
5. Kumamoto
OSTREA LURIDA /OSTREA CONCHAPHILA
CRASSOSTREA GIGAS Native to Japan, farmers began experimenting with the Pacific in 1904. Washington began importing commercial seed in the 1930’s and now it is now the most important commercial species on the West Coast. Beginning in the 1950’s researchers began to study Pacific reproduction to reduce the dependence on seed imports. Since the 1970’s local shellfish growers have relied on hatcheries for the production to meet the demand for Northwest oysters.
CRASSOSTREA SIKAMEA The Kumamoto has a small deep cup and a sweet meat. Brought from Japan’s Kumamoto Prefecture, they are unable to reproduce in our cold waters so growers rely on hatchery stock. The prized cup of the Kumamoto and its limited supply has growers working with Pacifics to meet half shell demands. Growers use tumble bags to force the Pacific into a deeper cup. Oysters with names such as Kusshi, Shigoku, Sea Cow, Blue Pools, Chelsea Gems, and Baywater Sweets, are the result.
The native oyster to Washington State, the Olympia oyster is a half dollar size with a metallic finish. The Olympia oyster fishery ran from the mid-1800s until about 1915 supplying California’s demand for oysters.
The oysters were harvested from shallow bays of southern Puget Sound and Willapa Bay until pollution and over harvesting caused a collapse of the wild fishery.
What You Don’t See Is Important, Too
3. Virginica CRASSOSTREA VIRGINICA The decline of the Olympia oyster opened the door for the import of the Virginica from the east coast in the early 1900’s. The eastern oysters did not adapt well to local waters and experienced large die off when transplanted. There are still beds of Virginicas raised by WA shellfish farmers.
4. European Flats Behind the scenes, our working forests are protecting clean water, clean air and wildlife habitat—all while supporting the local economy. We’re the best neighbor you’ve ever had.
OSTREA EDULIS European Flats have smooth, round, saucer-like, flat shells with a shallow cup and seaweed-green color. They have a bold flavor with a meaty, almost crunchy texture, and intense mineral bite with a long-lasting seaweed flavor and gamey finish. There are not many farmers cultivating Flats.
19
“it’s good for you!” “Eat shellfish to provide a healthy diet. Shellfish are low in saturated fats, containing the essential omega-3 fatty acids; are excellent protein sources; and are good sources of iron, zinc, copper and vitamin B-12.” wsg.washington.edu 2018 OYSTERFEST
