The Chico Bay oyster is a tide tumbled oyster from Dyes Inlet in the central Puget Sound. The farm starts by putting hatchery produced seed into mesh grow-out bags. The bags are attached to a cable that is supported by posts about three feet above the beach. Each of the bags has a float on the end opposite the cable, and as the tide comes in the floats lift the bags into a vertical position. As the water recedes, the floats drop with the tide and the bags fall to a float down position. This tumbling process controls new growth from the bill of the shell and allows the oyster to dedicate its energy to developing a deep-cupped shell. The tumbling process is not just for the shell shape though. The combination of the nutrient rich water along with the tumbling process creates a full, firm meat. The oysters tend to be mild in initial salt and due to their high glycogen level, they have a buttery, sweet finish.