Flapjack Point oysters are an intertidally grown oyster from Eld Inlet, which is in southern Puget Sound, Washington. They are introduced to the gravelly beach at Flapjack Point in large mesh grow out bags that are placed directly on the bottom. After about six months they are transferred out of the bags and onto the beach and they finish their grow-out there as beach cultured oysters. They are produced by a small family farm and their efforts have produced beautifully round, deep cupped oysters with well-formed hinges. The water in southern Puget Sound is very high in nutrients and not too intensely salty. As a result, the oysters generally taste mildly salty, and the meats tend to have a lot of fat (glycogen) on them, making them plump and sweet. They finish with the melon like aftertaste common to the pacific oyster.