Hood canal oysters

Have you ever wondered how the same species of oyster can have such varied flavors or textures? Not all beaches are created equal; some are muddy, some sandy, and some rocky. Each type of growing ground has opportunities and limitations for success. This had led to the adoption of culture techniques that suspend the oysters above the mud in long lines, stakes, nets or racks, and bags, while firm, sandy, or rocky bays allow for oysters to be grown right on the beach.

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Hood Canal Oyster

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Hundreds of varieties yet only five species | Oysters explained — Explore Hood Canal

Oysters labeled Hood Canal could come from anywhere along the fjord, but are likely to be beach-grown, with strong, curved, green-brown shells. Very plump oyster encompassing nearly the entire smallish shell. Low salinity but very creamy and buttery. Nice to have when mixed with high brine varieties.
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Hood Canal

OLYMPIA — The Washington Department of Fish and Wildlife shellfish managers have seen record-setting participation in recreational clam and oyster harvest in Puget Sound this year, resulting in three Hood Canal beaches being closed for oyster harvest earlier than expected. This closure is needed to ensure clam and oyster gathering opportunities in future seasons, according to the WDFW. The WDFW previously closed clam and mussel seasons on these same beaches to maintain future gathering opportunities after the state reached its share of harvest.
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Puget Sound reaches into Washington State like an arm dipping into a barrel. Its upper arm abuts Seattle, its elbow bends at Tacoma, and at Olympia it spreads five fingers into the land. Those five long, narrow inlets— Hammersley , Little Skookum , Totten , Eld , and Budd—comprise some of the most famous oyster appellations in the Northwest. Budd reaches directly into downtown Olympia and is closed to shellfishing, but the other four are thick with amazingly fast-growing oysters and clams.
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