Farmed raised Nisqually River oysters are intertidally beach grown from the southern Puget Sound, Washington region known as the Nisqually Flats. The location is near the mouth of the Nisqually River, which has its origin on Mount Rainier about 50 miles away. While they are totally beach grown and never spend any time in a bag, they still exhibit an attractive fluted shell due to their rapid growth that is fueled by the abundant amount of food in the water there. They are well shaped oysters, round with deep cups. Growth is relatively rapid and they reach market size, and get hand picked, at about 18 months. The abundant food they have at their disposal produces an oyster that tastes mildly salty, with meats that tend to have a lot of fat, or glycogen, making them plump and sweet. The sweet can be so pronounced that it can partially mask some of the cucumber/melon aftertaste common to all pacific oysters.