Graham Point oysters are grown on the western shore of Pickering Passage in a cove that is guarded by their namesake, Graham Point. Just north of the undeveloped Squaxin Island, this body of water is woven into the South Puget Sound by connecting Case Inlet, Hammersly Inlet, Totten Inlet and Peale Passage. Unique to this growing area is a rocky substrate much like that of many growing areas in the Hood Canal. The oysters grown here start their life in mesh grow out bags and are then transferred to the beach to finish. The combination of the rocky substrate, the protected cove and the nutrient rich water of Pickering Passage create a unique oyster with a developed shell and full, plump meat. The initial salt is quite mild resulting in an oyster with a pleasant sweetness. Depending on the season, the traditional NW flavors of citrus, melon and cucumber will also be present.