Hama Hama Oysters
Description
Hama Hama Oysters grow the old fashioned way, directly on the gravel where our namesake river flows out of the Olympic Mountains and into Hood Canal. Exposed twice a day by the outgoing tide, they're slow-growing, beach-hardened, and known for a clean, crisp flavor with a sweet finish that evokes melon rind or cucumber. Highly seasonal, Hama Hama tend to be sweeter in the spring and brinier in the fall and winter.
“It’s a frontier oyster, its gnarly, gray-green shell mirroring the misty fir forests that shroud the river all the way down to Hood Canal.”– Rowan Jacobsen, Culture + Travel
Visit our FAQ page for tips on handling oysters, and check out our recipe page for some preparation ideas.
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Remember that consuming raw or undercooked shellfish increases the risk of foodborne illness.
WARNING: Consuming this product can expose you to chemicals including cadmium, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65warnings.ca.gov/food
Here's more information about oysters and cadmium.