SHELLFISH CATALOG From Our Farms to Your Plate
CONTENTS SHELLFISH LOCATIONS 3 SHELLFISH SUMMARY 4 OYSTER FARMING PROCESS 5 QUICK SHELLFISH GUIDE 6 LIVE IN-SHELL 7-24 King of the North 8 Grays Harbor 9 Takara (Treasure) 10 Bruce’s Beach House 11 Higata (Tideland) 12 BBQ Pacific 13 Small Pacific 14 Samish Pearl 15 Penn Cove Select 16 Fish Point 17 Sea Inlet 18 Long Line Kumamoto 19 Redwood Kumamoto 20 Premium Kumamoto 21 Samimoto (Samish Kumamoto) 22 Manila Clams 23 Penn Cove Mussels 24 SHUCKED MEATS 25-27 Shucked Pacific Oyster Meat - Retail 26 Shucked Pacific Oyster Meat - Foodservice 27 VALUE ADDED 28-30 Frozen Half Shell Pacific Oysters 29 Coming Soon 30 OYSTER LIFECYCLE 31 FLUPSY 32 PACIFIC OYSTER ANATOMY 33 HOW TO SHUCK AN OYSTER 34 OYSTER SIZE GUIDE: IN-SHELL 35 OYSTER SIZE GUIDE: SHUCKED MEATS 36 SHELLFISH FACTS 37
- 3 - - 4 - OR WA CA HI Pacific Shellfish - Quilcene Pacific Shellfish - Samish Bay Pacific Shellfish - Grays Harbor Pacific Shellfish - South Bend Pacific Shellfish - Willapa Pacific Shellfish - Tillamook EUREKA Pacific Shellfish - Humboldt Pacific Shellfish - Eureka Pacific Shellfish - Kona Pacific Shellfish - North Bend Pacific Shellfish - Penn Cove Coupeville Hatchery Shellfish Grounds Processing KEY: LEARN MORE ABOUT OUR PACIFIC SHELLFISH DIVISION SHELLFISH LOCATIONS Pacific Shellfish is a proud farmer of the best shellfish in the industry. Our sustainable shellfish grow under the watchful eye of our farmers from our hatcheries in Quilcene, Washington, and Kona, Hawaii, and are raised on our 17,000-acre farms located in Washington, Oregon, or California, in the Pacific Northwest’s most pristine waters. We use state-of-the-art harvesting methods and treat every product with the utmost care. To ensure the freshest product on the market, we closely monitor how our products are handled regarding time and temperature. Pacific Seafood oysters are full-bodied and firm, low in fat, calories, and cholesterol while maintaining high in protein, iron, omega-3 fatty acids, calcium, zinc, and vitamin C. We provide a variety of product forms and taste profiles to satisfy even the most refined palate. We also offer the first and ONLY Four-Star Best Aquaculture Practices (BAP) oysters in the world, the highest designation in the BAP third-party certification program. For “fed” species, it signifies that a product originated from a BAPcertified processing plant, was sourced from a BAP-certified farm, and has utilized seed and feed from BAP-certified hatcheries. BAP’s mollusk farm standards contain many specifications for responsible stocking rates and monitoring of natural feeding processes, BAP has certified Pacific Seafood to offer four-star BAP oysters as opposed to just three-star BAP oysters. 5,000 oysters per shift An Oyster Shucker shucks up to Our hatchery, one of the world’s largest shellfish hatcheries, is capable of producing over 50 billion oyster larvae (diploid and triploid) per year. Oyster reefs also help the environment by filtering the water. A single oyster can filter up to 50 gallons of water per day! An Oyster Shucker shucks up to shellfish hatcheries, is capable of producing Oyster reefs also help the environment by filtering the water. A single oyster can filter up to (diploid and triploid) per year. oysters per shift over 50 billion oyster larvae 50 gallons of water per day! RAW OYSTER NUTRITION HIGHLIGHTS 4 oz (113g) Calories Total Fat Protein Iron Calcium Zinc Cholesterol 90 2.5g 3% 11g 21% 6mg 30% 9mg 0% 19mg 170% 55g 19%
- 5 - - 6 - QUICK SHELLFISH GUIDE Oysters Farming Methods Harvesting Processing Clams & Mussels OYSTER FARMING PROCESS On-Bottom Off-Bottom King of the North Penn Cove Mussels Grays Harbor Manila Clams FOUR STAR BAP CERTIFIED SERVING METHODS SUGGESTED SERVING METHODS SUGGESTED GROWOUT METHOD GROWOUT METHOD BRINE INTENSITY COUNT PER POUND TIMELINE TO MARKET TIMELINE TO MARKET SPECIES LOCATION LOCATION Pacific Raw Raw Steamed, Baked, Poached, or Sauteed Yes Yes No No Yes Yes No No No No No No No No Yes Yes Yes No No Yes Low/Mild Mild Low/Mild Low/Mild Medium Low/Mild Medium Medium Medium Medium Mild Medium Mild Low/Mild Low/Mild Low/Mild Low/Mild High Low/Mild Grays Harbor, WA Grays Harbor, WA Willapa Bay, WA Samish Bay, WA Humboldt Bay, CA Humboldt Bay, CA Samish Bay, WA Samish Bay, WA Humboldt Bay, CA Samish Bay, WA Samish Bay, WA Willapa Bay, WA 30-38 18-25 Raw Raw Raw Raw Raw Raw Raw Raw Raw Raw Raw Steamed Pacific Pacific Pacific Pacific Pacific Pacific Pacific Pacific Kumamoto Kumamoto Pacific Pacific Pacific Pacific Pacific Pacific Pacific Kumamoto Kumamoto Bruceport - Willapa Bay, WA Oregon & Washington Oregon & Washington On-bottom beach grown On-bottom beach grown Off-bottom on long lines Off-bottom on long lines On-bottom beach grown Off-bottom tumbled Off-bottom on long lines On-bottom beach grown Off-bottom on long lines Rope culture 15-18 months 18-24 months 3 years 2 years 2-3 years 18-24 months 15-18 months 15-18 months 2-3 years 2-3 years 2-3 years 2-3 years 2-3 years 18-24 months 15-18 months 2-3 years 2-3 years 24+ months 15-18 months 13-15 months 2 years Takara (Treasure) Bruce’s Beach House Higata (Tideland) BBQ Pacific Small Pacific Samish Pearl Penn Cove Select Fish Point Sea Inlet Long Line Kumamoto Redwood Kumamoto Premium Kumamoto Breaded Oysters Ready to Bake Oysters Retail Shucked Pacific Oyster Meat Samimoto (Samish Kumamoto) Foodservice Shucked Pacific Oyster Meat Frozen Half Shell Pacific Oysters Grilled or Barbequed Raw, Grilled, or Barbequed Sooke Basin, Canada Washington Washington Washington -- Grilled or Barbequed Penn Cove - Coupeville, WA Those destined for on-bottom growth are distributed by our oyster farmers for a lengthy stay in natures nursery. They’ll be there for 2 to 3 years. Before heading to markets all over the country, our oysters are transported within hours to our state-of-theart processing facilities where they are washed, sorted, and packaged. Our shucked varieties are hand-shucked and then sorted by quality and size before being placed in their corresponding containers. We farm using two different methods when it comes down to off bottom farming, tumbled and long lines. These two farming methods allows us to grow a variety of product forms offering unique looks, flavors, and stories for each one of them! Harvesting is still done the old-fashioned way, as a “labor of love,” filling those 17-bushel tubs at whatever hours are dictated by tides, weather, or changes in a customer’s order. Baked Fried or Baked Fried, Baked, or Stewed Fried, Baked, or Stewed Oregon & Washington High Off-bottom tumbled Off-bottom tumbled Off-bottom tumbled Off-bottom tumbled Off-bottom tumbled Off-bottom tumbled Off-bottom tumbled Off-bottom tumbled Off-bottom tumbled Off-bottom tumbled Off-bottom on long lines On-bottom beach grown 2-3 years
- 8 - KING OF THE NORTH Oyster Size: Serving Methods Suggested: Suggested Pairing: Brine Intensity: 2”-3” Raw Wine: Chardonnay Beer: Stout Cocktail: Gin & Tonic Crassostrea gigas Low/Mild High/Full High Medium Mild Salty cucumber Delicate Seagrass Taste Texture Finish Experience the royal life with Pacific Seafood’s King of the North Oysters. These oysters are bursting with cucumber flavor and a subtle seagrass finish fit for a king. Enjoy on the throne or with friends and family, along with a glass of chardonnay. Tasting Notes: LIVE IN-SHELL Grow Out Method: Timeline to Market: Availability: Tumbled - Seapa Baskets 15-18 months J FMAMJ JASOND Best Not Available Available Grow Location: Farm: Grays Harbor, Washington Pacific Shellfish - Grays Harbor WA PACIFIC SHELLFISH - GRAYS HARBOR
- 9 - - 10 - GRAYS HARBOR TAKARA (TREASURE) Grow Location: Grow Location: Oyster Size: Oyster Size: Serving Methods Suggested: Serving Methods Suggested: Suggested Pairing: Suggested Pairing: Farm: Farm: Grow Out Method: Grow Out Method: Timeline to Market: Timeline to Market: Availability: Availability: Grays Harbor, Washington Willapa Bay, Washington 3”-4” 2”-3” Raw Raw Wine: French Grand Cru Chablis Beer: Pale Ale Cocktail: Vodka Cranberry Pacific Shellfish - Grays Harbor Pacific Shellfish - Willapa Tumbled - Seapa Baskets Tumbled - Seapa Baskets 18-24 months 15-18 months Crassostrea gigas Crassostrea gigas Mild brine Mild umami Delicate Bursting & tender Seagrass Dusky stone Taste Taste Texture Texture Finish Finish WA J FMAMJ JASOND Best Best Not Available Not Available Available Available Similar to its name, Pacific Seafood Takara Oysters are a treasure in Japanese culture, bursting with umami flavor. Brought to Washington State decades ago, these oysters are prized by locals along the coast of Willapa Bay for their tender meat. Embark on a coastal journey with Pacific Seafood’s Grays Habor Oysters. Raised in the nutrient-rich bay of this sleepy coastal community, Grays Harbor Oysters offer a harmonious blend of flavors where each briny, tender bite captures the essence of a beach getaway. Wine: Chardonnay Beer: Pale Lager Cocktail: Gin Martini PACIFIC SHELLFISH - GRAYS HARBOR Tasting Notes: Tasting Notes: WA PACIFIC SHELLFISH - WILLAPA J FMAMJ JASOND Brine Intensity: Low/Mild High/Full High Medium Mild Brine Intensity: Low/Mild High/Full High Medium Mild
- 11 - - 12 - BRUCE’S BEACH HOUSE HIGATA (TIDELAND) Grow Location: Grow Location: Oyster Size: Oyster Size: Serving Methods Suggested: Serving Methods Suggested: Suggested Pairing: Suggested Pairing: Farm: Farm: Grow Out Method: Grow Out Method: Timeline to Market: Timeline to Market: Availability: Availability: Bruceport - Willapa Bay, Washington Willapa Bay, Washington 3”-4” 2”-2.5” Raw Raw Wine: Sauvignon Blanc Beer: Citrus Cocktail: Japanese Whiskey Pacific Shellfish - Willapa Pacific Shellfish - Willapa Tumbled - Seapa Baskets Tumbled - Flip Bags 18-24 months 15-18 months Crassostrea gigas Crassostrea gigas Mild brine Sweet Delicate Buttery Seagrass Crisp melon Taste Taste Texture Texture Finish Finish J FMAMJ JASOND J FMAMJ JASOND Best Best Not Available Not Available Available Available Wine: Champagne Beer: Pale Lager Cocktail: Sake Tasting Notes: Tasting Notes: WA PACIFIC SHELLFISH - WILLAPA WA PACIFIC SHELLFISH - WILLAPA Elevate your senses with the exquisite flavors of Pacific Seafood’s Higata Oysters. These top-tier oysters are raised in the nutrient-rich waters of Willapa Bay, aiding in their one-of-a-kind sweet and buttery flavors. Taste the rich history of Pacific Seafood’s Bruce’s Beach House Oysters, raised in a lively oyster community along the coast of Willapa Bay. These oysters are raised in nutrient-rich waters dating back to the 1800’s, providing a classic briny flavor with a lingering seagrass finish. Brine Intensity: Low/Mild High/Full High Medium Mild Brine Intensity: Low/Mild High/Full High Medium Mild
- 13 - - 14 - Pleasant vegetal BBQ PACIFIC SMALL PACIFIC Grow Location: Grow Location: Oyster Size: Oyster Size: Serving Methods Suggested: Serving Methods Suggested: Suggested Pairing: Farm: Grow Out Method: Grow Out Method: Timeline to Market: Timeline to Market: Availability: Availability: Oregon & Washington Oregon & Washington 3”/UP 3”-4” Grilled or Barbequed Raw, Grilled, or Barbequed On-bottom beach grown On-bottom beach grown 3 years 2-3 years Crassostrea gigas Crassostrea gigas Meaty Sweet Taste Texture Finish J FMAMJ JASOND J FMAMJ JASOND Best Best Not Available Not Available Available Available Wine: Chablis Beer: Stout Cocktail: Gin & Tonic Pacific Shellfish WA OR PACIFIC SHELLFISH - WILLAPA PACIFIC SHELLFISH - GRAYS HARBOR PACIFIC SHELLFISH - TILLAMOOK PACIFIC SHELLFISH - NORTH BEND Pleasant vegetal Meaty Sweet Taste Texture Finish Suggested Pairing: Wine: Chardonnay Beer: Ale Cocktail: Gin Fizz Farm: Pacific Shellfish WA OR PACIFIC SHELLFISH - WILLAPA PACIFIC SHELLFISH - GRAYS HARBOR PACIFIC SHELLFISH - TILLAMOOK PACIFIC SHELLFISH - NORTH BEND Tasting Notes: Tasting Notes: Small but mighty. Pacific Seafood’s Small Pacific Oysters are raised in quaint bays along the Oregon and Washington coasts. Our Small Pacific Oysters absorb the nutrient-dense waters around them, providing a fresh unique flavor. Light up the grill and enjoy Pacific Seafood’s BBQ Oysters. Harvested in pristine waters along the Oregon and Washington coasts, our BBQ oysters have a clean taste and rich meaty texture, perfect for cooking over an open flame. Brine Intensity: Low/Mild High/Full High Medium Mild Brine Intensity: Low/Mild High/Full High Medium Mild
- 15 - - 16 - Delicate cucumber SAMISH PEARL PENN COVE SELECT Grow Location: Grow Location: Oyster Size: Oyster Size: Serving Methods Suggested: Serving Methods Suggested: Suggested Pairing: Grow Out Method: Grow Out Method: Timeline to Market: Timeline to Market: Availability: Availability: Samish Bay, Washington Samish Bay, Washington 2”-3” 3”-4” Raw Raw Tumbled - Seapa Baskets Tumbled - Seapa Baskets 15-18 months 18-24 months Crassostrea gigas Crassostrea gigas Full firm Crisp salty Taste Texture Finish J FMAMJ JASOND J FMAMJ JASOND Best Best Not Available Not Available Available Available Wine: Champagne Beer: Full Bodied Wheat Cocktail: Sherry Suggested Pairing: Wine: Pinot Grigio Beer: Amber Ale Cocktail: Champagne & Black Currant Farm: Pacific Shellfish - Samish Island Farm: Pacific Shellfish - Samish Island Umami Toothsome Salty sweet Taste Texture Finish Tasting Notes: Tasting Notes: WA PACIFIC SHELLFISH - SAMISH ISLAND WA PACIFIC SHELLFISH - SAMISH ISLAND Pacific Seafood’s Penn Cove Select Oysters are raised along the breathtaking coastline of Samish Bay where the cleanest of waters meets the rocky shore. Penn Cove Select Oysters offer the best of both worlds with a fresh umami flavor with a salty-sweet finish. With the luster of a pearl, Pacific Seafood’s Samish Pearl Oysters are raised in the gleaming waters of Samish Bay, Washington, leaving them with a delicate cucumber flavor similar to the soft bubbles of the finest champagne. Brine Intensity: Low/Mild High/Full High Medium Mild Brine Intensity: Low/Mild High/Full High Medium Mild
- 17 - - 18 - Delicate cucumber FISH POINT Grow Location: Oyster Size: Serving Methods Suggested: Suggested Pairing: Grow Out Method: Timeline to Market: Availability: Samish Bay, Washington 4”/UP Raw Tumbled - Seapa Baskets 24+ months Crassostrea gigas Full firm Crisp salty Taste Texture Finish J FMAMJ JASOND Best Not Available Available Wine: Chardonnay Beer: Stout Cocktail: Singapore Sling Farm: Pacific Shellfish - Samish Island SEA INLET Grow Location: Oyster Size: Serving Methods Suggested: Grow Out Method: Timeline to Market: Availability: Sooke Basin, BC, Canada 2”-3” Raw Tumbled - Floating Baskets 15-18 months Crassostrea gigas J FMAMJ JASOND Best Not Available Available Tender Mild fruity Taste Texture Finish Suggested Pairing: Wine: Pinot Grigio Beer: Guiness Cocktail: Gin & Tonic TXIT Shellfish Farm: BC, Canada TXIT SHELLFISH Tasting Notes: Tasting Notes: WA PACIFIC SHELLFISH - SAMISH ISLAND Slightly briny Pacific Seafood’s Sea Inlet Oysters are grown in the cozy coves of the waters of the Canadian Sooke Basin, with a rich history dating back to 1861. Present day, our Sea Inlet Oysters are raised by members of the T’Sou-ke Nation, who care for their oysters and the Sooke Basin waters. Within the rounded shell of a Sea Inlet Oyster lies tender oyster meat with a light fruity finish, perfectly paired with a glass of pinot grigio. Experience the perfect balance of a firm full-bodied oyster with elegant soft flavors. Although cultivated along the rocky shores of Samish Bay, Washington, Pacific Seafood’s Fish Point Oysters have a delicate cucumber flavor that pairs well with a white wine or a stout brew. Brine Intensity: Low/Mild High/Full High Medium Mild Brine Intensity: Low/Mild High/Full High Medium Mild
- 19 - - 20 - LONG LINE KUMAMOTO Grow Location: Serving Methods Suggested: Suggested Pairing: Grow Out Method: Timeline to Market: Availability: Humboldt Bay, California Raw Off-bottom on long lines 2-3 years Crassostrea sikamea J FMAMJ JASOND Best Not Available Available Wine: Sauvignon Blanc Beer: Blonde Ale Cocktail: Vodka Soda With a Twist of Lime Farm: Pacific Shellfish - Humboldt REDWOOD KUMAMOTO Grow Location: Oyster Size: Serving Methods Suggested: Grow Out Method: Timeline to Market: Availability: Humboldt Bay, California 1.5”-2.5” Raw Tumbled - Seapa Baskets 2-3 years Crassostrea sikamea J FMAMJ JASOND Best Not Available Available Sweet mild Buttery Cucumber & melon Taste Texture Finish Suggested Pairing: Wine: Chardonnay Beer: Stout Cocktail: Japanese Whiskey CA PACIFIC SHELLFISH - HUMBOLDT Tasting Notes: Oyster Size: 1.5”-2”, 2”-2.5” & 2.5”-3” Farm: Pacific Shellfish - Humboldt CA PACIFIC SHELLFISH - HUMBOLDT Briney Buttery Olive Taste Texture Finish Tasting Notes: With a petite outer shell as strong as a redwood tree, Pacific Seafood’s Redwood Kumamoto Oysters offer light buttery oyster meat with a soft cucumber melon finish. Raised along Humboldt Bay, California, Kumamoto Oysters are a delicacy in their original birthplace of Kumamoto, Japan. Named after their origin along the beautiful coasts of Kumamoto, Japan, Pacific Seafood’s Long Line Kumamoto Oysters are raised in Humbolt Bay, California. Grown on long lines across the coast, these one of a kind oysters showcase a rugged shell with delicate buttery oyster meat inside and a soft olive finish. Brine Intensity: Low/Mild High/Full High Medium Mild Brine Intensity: Low/Mild High/Full High Medium Mild
- 21 - - 22 - PREMIUM KUMAMOTO Grow Location: Serving Methods Suggested: Suggested Pairing: Grow Out Method: Timeline to Market: Availability: Humboldt Bay, California Raw Off-bottom on long lines 2-3 years Crassostrea sikamea J FMAMJ JASOND Best Not Available Available Wine: Sauvignon Blanc Beer: Blonde Ale Cocktail: Vodka Soda With a Twist of Lime Farm: Pacific Shellfish - Humboldt Oyster Size: 2”-2.5” Tasting Notes: Briney Buttery Olive Taste Texture Finish SAMIMOTO (SAMISH KUMAMOTO) Serving Methods Suggested: Suggested Pairing: Timeline to Market: Availability: Raw 2-3 years Crassostrea sikamea J FMAMJ JASOND Best Not Available Available Wine: Sauvignon Blanc Beer: Ale Cocktail: Japanese Whiskey Oyster Size: 2”-3” Grow Location: Grow Out Method: Samish Bay, Washington Tumbled - Seapa Baskets Farm: Pacific Shellfish - Samish Island WA PACIFIC SHELLFISH - SAMISH ISLAND Fruity & sweet Toothsome Melon & light Taste Texture Finish Tasting Notes: In traditional Japanese, Sami means delicious, praiseworthy, and splendid, all qualities held by Pacific Seafood’s Samimoto Oysters. These oysters are raised in the purest of waters along Samish Bay, Washington, aiding in the oyster’s fruity, sweet, and melon flavors. Indulge in a sophisticated oyster experience with Pacific Seafood’s Premium Kumamoto Oysters. This flavor fusion offers a luxurious buttery texture with a soft olive finish, unique to the nutrient-rich waters of Humboldt Bay, California where our Premium Kumamoto Oysters are cultivated. Brine Intensity: Low/Mild High/Full High Medium Mild Brine Intensity: Low/Mild High/Full High Medium Mild CA PACIFIC SHELLFISH - HUMBOLDT
- 23 - - 24 - MANILA CLAMS Count: Serving Methods Suggested: Grow Out Method: Timeline to Market: Availability: 18-25 per pound Manila clams are less salty, juicier, and their meat very plump, with a delicious briny aftertaste. Steamed, Baked, Poached, or Sauteed On-bottom beach grown 2 years Venerupis philippinarum J FMAMJ JASOND Best Not Available Available Suggested Pairing: Wine: Sauvignon Blanc Beer: Pale Lager Cocktail: Tarragon Infused Gin & Tonic Grow Location: Samish Bay, Washington Farm: Pacific Shellfish - Samish Island Tasting Notes: WA PACIFIC SHELLFISH - SAMISH ISLAND PENN COVE MUSSELS Mussel Size: Count: Serving Methods Suggested: Grow Out Method: Timeline to Market: Availability: 2.5”-3” 30-38 per pound Firm texture with a flavor sweeter than any other mussel. Steamed or Sauteed Rope culture 13-15 months Mytilus trossulus J FMAMJ JASOND Best Not Available Available Suggested Pairing: Wine: Pinot Grigio Beer: Belgian Style Cocktail: Tom Collins Grow Location: Penn Cove - Coupeville, Washington Farm: Pacific Shellfish - Coupeville WA PACIFIC SHELLFISH - COUPEVILLE Tasting Notes: Raised along the friendly cove of Coupeville, Washington, Pacific Seafood’s Penn Cove Mussels are an exquisite delicacy known for their plump texture, sweet brininess, and distinct flavor profile that captures the essence of the pristine waters surrounding Whidbey Island. Raised on the sandy coastline of Samish Bay, Washington, Pacific Seafood’s Manila Clams are juicy and plump with natural salt and brine flavors influenced by the sea.
- 26 - SHUCKED PACIFIC OYSTER MEAT - RETAIL Grow Location: Oyster Size: Serving Methods Suggested: Suggested Pairing: Farm: Grow Out Method: Timeline to Market: Container Sizes Available: Availability: Washington X-Small, Small, & Medium Fried, Baked, or Stewed Pacific Shellfish Off-bottom on long lines 2-3 years 8 oz, 10 oz, & 16 oz Crassostrea gigas WA PACIFIC SHELLFISH - WILLAPA J FMAMJ JASOND Best Not Available Available Wine: Chardonnay Beer: Stout Cocktail: Negroni Sbagliato PACIFIC SHELLFISH - GRAYS HARBOR SHUCKED MEATS Shucked and ready for retail, Pacific Seafood Oysters are first grown on long lines along the quaint coastal community of Washington coast line. After harvest our oysters are handled with care by trained team members who precisely shuck, sort, and pack oyster meats based on size and quality. Brine Intensity: Low/Mild High/Full High Medium Mild
- 27 - SHUCKED PACIFIC OYSTER MEAT - FOODSERVICE Grow Location: Oyster Size: Serving Methods Suggested: Suggested Pairing: Farm: Grow Out Method: Timeline to Market: Availability: Washington X-Small, Small, & Medium Fried, Baked, or Stewed Pacific Shellfish Off-bottom on long lines 2-3 years Crassostrea gigas WA PACIFIC SHELLFISH - WILLAPA J FMAMJ JASOND Best Not Available Available Wine: Chardonnay Beer: Stout Cocktail: Negroni Sbagliato PACIFIC SHELLFISH - GRAYS HARBOR VALUE ADDED Container Sizes Available: 64 oz Ready to serve a variety of menu applications, Pacific Seafood Oysters begin their journey on long lines in the picturesque coastal community of the Washington coast line. Soon after harvest, our oysters are shucked, sorted, and packed in 64 oz food service containers for ease and convenience. Brine Intensity: Low/Mild High/Full High Medium Mild
- 29 - - 30 - FROZEN HALF SHELL PACIFIC OYSTERS Oyster Size: Serving Methods Suggested: Suggested Pairing: Grow Out Method: Timeline to Market: Availability: 3”-4” Grilled or Barbequed Wine: Chardonnay Beer: Pale Ale Cocktail: Vodka Cranberry On-bottom beach grown 2-3 years Crassostrea gigas Buttery Firm Sweet Taste Texture Finish J FMAMJ JASOND Best Not Available Available Tasting Notes: Grow Location: Oregon & Washington Farm: Pacific Shellfish WA OR PACIFIC SHELLFISH - WILLAPA PACIFIC SHELLFISH - GRAYS HARBOR PACIFIC SHELLFISH - TILLAMOOK PACIFIC SHELLFISH - NORTH BEND BREADED OYSTERS READY TO BAKE OYSTERS PRODUCT INNOVATION ASK ABOUT THESE PRODUCTS Crassostrea gigas Crassostrea gigas Pacific Seafood Frozen Half Shell Pacific Oysters are frozen immediately after harvest to maintain that fresh out-of-the-water flavor. Cultivated along the pristine coasts of Washington and Oregon, these oysters boast a natural, buttery taste that truly comes to life when grilled or barbecued. Brine Intensity: Low/Mild High/Full High Medium Mild
- 31 - - 32 - OYSTER LIFECYCLE FLUPSY Spawning Floating Upweller System EGGS HATCHERY FARM LARVAE SINGLE SEED SPAT BEACH NURSERY BROODSTOCK ON-BOTTOM FARMING FLUPSY NURSERY OFF-BOTTOM FARMING RECYCLED SHELLS SEAPA BASKETS What is a FLUPSY? A FLUPSY, or Floating Upweller System, is used to grow our oysters in open water while protecting them from predators until they are large enough to survive in the wild. FLUPSYs provide increased water flow to ensure a constant food supply for the shellfish to promote accelerated growth and increased survival rates by acclimating oysters to the bay in a safe environment. In nature, spats have a survival rate of less than 10%, while a FLUPSY raises the survivability rate to roughly 75%. 1 1 3 4 2 MOTORIZED PADDLE WHEEL The purpose of the paddle wheel is to draw seawater through the entire FLUPSY GANTRY CRANES Assists in moving heavy bins OYSTER GROWERS The oysters are screened and sorted daily to avoid them from growing together and are checked for proper size (1/2 inch to 3/4 inch is the recommended size) BINS WITH SCREENED BOTTOMS • Flow brings water and food up through seed bed • Oyster seeds go in bins and flow through a fluidized bed of seed until big enough to go to our farms • Provides protection from predators 2 3 4
- 33 - - 34 - HOW TO SHUCK AN OYSTER What You’ll Need: Shucking knife Cutting Board Tea towel Place the oyster in the towel with the hinged end facing your dominant hand. With the knife approximately 1/4” into the shell, begin to twist/wiggle the knife until the hinge pops. Run the knife under the oyster meat to cut the adductor muscle from the bottom shell and release oyster. With the knife at a 45° angle, apply pressure to the bill of the oyster with your opposite hand. With careful pressure, begin wiggling the knife tip into the hinge. Run the knife under the top shell to cut the adductor muscle and release top shell. Move the oyster within the cup to ensure separation from the bottom shell. Check the oyster for any shell fragments and enjoy! 1 3 5 2 4 6 7 PACIFIC OYSTER ANATOMY PROMYAL CHAMBER EXIT LEFT MANTLE MARGIN RIGHT MANTLE MARGIN UMBO GILLS ADDUCTOR MUSCLE ANUS POINT OF FUSION EXHALANT CURRENT INHALANT CURRENT HINGE Cup Side / Bottom Shell Anatomy Glossary ADDUCTOR MUSCLE Main muscle which holds bivalves closed MANTLE Fine layer of tissue surrounding body GILLS Used for respiration and feeding UMBO Highest and oldest part of shell from which it grows CUP SIDE Curved bottom side of shell HINGE Controls opening and closing shell SCAN HERE TO WATCH VIDEO
- 35 - - 36 - OYSTER SIZE GUIDE: SHUCKED MEATS 1.5” 2” 3” X-Smalls 1.5”-2.5” Serving Suggestions: Based on Size Shucked Oyster Meat FAQs Can I eat them raw? How do I store them? Smalls 2”-3” Mediums 3”-4” X-Smalls: Smalls: Mediums: Pan fried or can be added to stews While oysters are commonly consumed raw, there is a risk of illness associated with the consumption of raw or partially cooked oysters, just like with other raw animal proteins like meat or poultry. Therefore, any shucked oysters are intended to be fully cooked. Shucked oysters should be refrigerated until you’re ready to use them. You can also freeze your oysters for up to 6 months by placing them in a Ziploc bag - flat in a thin layer - so when you’re ready you can thaw evenly in the fridge. Breaded or fried Steamed or add to stuffings OYSTER SIZE GUIDE: IN-SHELL 2.5” 3” 3.5” X-Smalls 2-3” Ex: Higata Serving Suggestions: Based on Size Smalls 3-4” Ex: Bruce’s Beach House Mediums 3.5”/up Ex: BBQ Pacific X-Smalls: Smalls: Mediums: Served raw on a half-shell, these are often enjoyed as an appetizer. These are great for someone who enjoys a lighter oyster because they have a more tender/ delicate texture. This size is very versatile. They can be prepared raw or cooked and are ideal for grilling, shooters, or adding into stews and soups. These have a firmer texture. As the oyster gets larger they are typically grilled or baked. These have a more robust flavor and meatier texture.
- 37 - AT HIGH TIDE, NO PREDATORS WON TOP HONORS SHELLFISH FUN FACTS Clams, Oysters, & Mussels FILTER FEEDERS Native to JAPAN Native to JAPAN MUSSELS CLAMS MANILA PENN COVE PACIFIC SERVING SUGGESTIONS SERVING SUGGESTIONS SERVING SUGGESTIONS Steamed, Baked, Poached, or Sauteed Raw, Grilled, Barbequed, or Stewed Steamed or Sauteed the clam has virtually CALORIES & FAT PROTEIN & OMEGA 3’S LOW IN HIGH IN The gender can be identified by the meat color Each female can produce between WHITE = MALE ORANGE = FEMALE LIFESPAN MILLION EGGS IN A SPAWNING SEASON 7-10 3-4 50-200 8” 12” 3” 2-3.5” Can grow up to Can grow up to Typically less than BUT MOST ARE SOLD AT BUT MOST ARE SOLD BETWEEN YEARS YEARS FLAVOR PROFILE through the water they filter Each environment creates a different to attach themselves to rocks and each other Mussels create BYSSAL THREADS, known as the MUSSEL’S “BEARD” OYSTERS like oysters, clams, and mussels, filter their surrounding waters resulting in healthier environments for our communities PENN COVE MUSSEL FARM for their sweet flavor and fabulous texture THE OLDEST AND LARGEST MUSSEL FARM IN THE UNITED STATES AT INTERNATIONAL TASTE TEST COMPETITIONS
16797 SE 130th Ave | P.O. Box 97 | Clackamas, OR 97015 phone 503-905-4500 | fax 503-905-4200 | www.pacificseafood.com /pacificseafood @pacificseafood @pacificseafood
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