PSP FAQ

UPDATE: Hood Canal #5 (where our main farm is located) is open for commercial oyster harvest as of 8/20. 

Recreational harvest is still closed, as is all clam harvest, because it takes longer for clams to clear themselves of the toxin. We're continuing to source clams from other growing areas.

For all biotoxin related updates, please check in with the Washington Department of Health's Shellfish Safety Hotline. 

In mid-June 2026, the Hood Canal had its second ever PSP outbreak. 

Here’s some backstory!

• PSP (aka paralytic shellfish poisoning) is a potentially deadly biotoxin produced by a specific type of algae.
• Like all harmful algae blooms (HABs), it cannot be cooked out of the shellfish.
• It’s naturally occurring and can happen in cold or warm water.
• It’s not red, although this is usually what folks mean when they say “red tide.”
• It is very site specific. This bloom is in Hood Canal. Oysters from other growing sites aren’t impacted. 
  
• Regulators test and monitor for safety.
• Shellfish farmers work very closely with the Department of Health (DOH) to keep our product safe from biotoxins.
• PSP is knowable - you can test for it. 
• We only harvest or buy shellfish from open and approved growing areas. 
• Symptoms of PSP occur quickly and include tingling and numbness. If you experience these symptoms after eating shellfish, seek immediate medical attention.
• Find more info about PSP here. 

Bottom Line: You are not going to get sick from a biotoxin if you eat shellfish grown and harvested from a reputable supplier. If you're harvesting on non-commercial private property, or public property, always check with the Department of Health beforehand. 

After a certain amount of time - hard to say how long - the bloom will clear from the water and the shellfish will filter out the toxins, and be safe to eat again.

During the bloom, we are sourcing oysters and clams from open beaches in Puget Sound and the northern Olympic Peninsula. In some cases these are beaches that we farm, and we're also buying shellfish from our colleagues in the industry.