Capital Oysters

Oysterology Details

Harvest Locations
Spencer Cove -- Harstine Island, Washington

Size and Availability
3 inches | Year-round

Flavor Profile
Pure, crisp, sea salt flavor with a clean finish.

Flavor Influenced By 

  • Salinity: 3.0% < 3.5% full oceanic salinity
  • Tides: 15 ft. tidal exchange twice a day
  • Bottom Makeup: Sand

Growout Method
Tide tumbled. Oysters spend their entire life suspended off the bottom in bags hung on a line. They are flipped up and down by the tide twice a day, which naturally tumbles the oysters to promote very deep and smooth shells while also knocking off barnacles.

Back

chelseaoysterfarm

From the Grower

We named our oysters after our community, the capital of Washington State. We knew we wanted to put our city on our back and our community in our hearts.

Our method of growing oysters is built around suspension. The oyster bags don’t lay on the bottom nor do they float on the surface. The oyster is suspended in the middle of the water column and feeds on the cleanest and most optimal food.

Our oysters are tumbled every day by the tide. The tide tumbling strengthens the shell, knocks off unnecessary additional shell, and allows the oyster to develop a deep cup. This process also naturally reduces bio fouling and barnacles. It increases the shelf life because the oyster is in and out of the water all the time allowing it to exercise its ability to clamp shut.

Our oysters are a culmination of five generations in the making. Now 125 years later, we want to share this history with the world, as we write our own chapter in this historic oyster community.

Tom Bloomfield and Capital Oysters