South Puget Sound is known for producing balanced, full-flavored oysters, and Sea Cow oysters are no exception. They're grown in the South Sound by two very small family-run farming operations. Eaten raw, they're rich and sweet, with more minerality than oysters from our farm. Because they're tumbled, they have a deep cup and consistent shape.
Compared to the crisper-tasting Blue Pools, Sea Cows a study in merroir: in how a watershed's unique chemistry and micro-algal community influence an oyster's flavor. Sea Cows are named after the Steller Sea Cow, an extinct kelp-eating manatee that once lived up and down the Pacific Coast.
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These are extra small oysters, with a shell length of 2.75" +/- .25."
Remember that consuming raw oysters increases the risk of foodborne illness.