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Hama Hama oysters are grown on the delta of the Hama Hama River in western Washington State. The Hama Hama cascades through the forests of the Olympic Mountains and empties into Hood Canal, a salt-water fjord that forms an arm of Puget Sound. The river, one of the shortest on the Olympic Peninsula, has a fast, steep run from the mountains to the sound, so its waters stay cold year round. It's the clean, cold waters of the Hama Hama that give our oysters their distinctive taste.

Hama Hama oysters are known for their excellent, briny flavor, firm meat, and mild finish. The oysters are naturally grown on gravel beaches and are harvested by hand throughout the year. Because the river water is so cold, the oyster meat stays firm well into the summer months.

For more information on Hama Hama oysters click here for printable pdf document.

In addition to oysters, the Hama Hama Company produces Manila clams, native Little Neck clams, and Geoducks.