Pacific Oyster
The Pacific Oyster, "Crassostrea gigas", is a large oyster, native to Asia, that reaches up to 10 inches in length and has a rough shell that is highly fluted and laminated, usually white with purple streaks and spots. In North America, the Pacific Oyster is found from Southeast Alaska to Baja California. It is cultivated primarily on oyster farms in protected coastal estuaries. However, some wild beds exist in Washington and British Columbia. We source our Pacific Oysters from Hood Canal and the San Juan Islands in Washington currently. Our suppliers culture the oysters suspended in air, off the sea bottom (known as stake and line method), in some of the most pristine waters of Washington. This method prevents grit and sand from entering the oyster. Pacific Oysters are available year round, with peak production during winter low tides. Shell to meat content is about 70% shell, 30% meat. Oysters are packed and sold by the dozen. While the Pacific Oyster is the most common, the oyster market has grown to the point where there is a great variety of different types. The oyster's quality, particular taste, size, and meat content, depends on where and how it is grown and by whom. We have access to many premium growers.

Goeduck (pronounced "goo-eee-duck")
The goeduck clam, "Panopea abrupta", is the largest bivalve in Puget Sound and the largest burrowing clam in the world. This meaty delicacy is marketed in Asia as the "King Clam". Goeducks are harvested in deep waters by professional divers. They are available at different harvest locations throughout the year. They are very hardy for live shipping, and can withstand considerable transit time. Due to the difficulty of harvest and the relative scarcity of this product, pricing ranges from $5-$9/lb, and is very dependent on the Asian economy. Peak producing times are winter low tides, but supply can be inconsistent during winter storms. Shell to meat content is about 10% shell, 90% meat.