Sequim Bay Blue Opal Oyster

Crassostrea gigas

Blue Opals are tide tumbled oysters from Sequim Bay (pronounced “Skwim Bay”).  Located in the Strait of Juan de Fuca near the entrance to the Puget Sound, Sequim Bay is unique in its proximity to the Pacific Ocean.  These oysters are grown in collaboration with the Jamestown S’Klallam tribe.  Using seed produced in their own hatchery in Quilcene Bay, the farm has control of their entire growing process.  The farm starts by putting the seed into tumble bags that are attached to rods mounted about three feet above the beach.  Each of the bags has a float on the end opposite the point of attachment, and as the tide comes in, the floats lift the bags into a vertical, float up position.  As the tide goes out, the floats drop and the bags fall to a float down position.  This system tumbles the oysters with each incoming and outgoing tide and produces a smooth, deep cupped shell with great meat fill and a rich buttery texture.  On the palate, these oysters tend to be rather salty initially, slightly sweet through the middle of the pallet and finish with a hint of melon.