Hood Canal Oysters are cultivated in the brackish, cold waters of a natural fjord. This results in a rather salty oyster, with a very firm texture and mild flavor that is a nice choice for newcomers to the oyster experience.
The optimum salinity for Pacific oysters is between 20 and 35 parts per thousand (ppt). They can be found in salinities as high as 38 ppt. At this level, however, reproduction is unlikely to occur.
Briny Hood Canal oysters are wonderful raw on the half shell. Keep plenty of fresh lemon on hand to cut through the salt. They also add a crisp flavor to tomato based stews, bisques and soups. You may even roast, bake, broil or grill them with a bit of lemon.
Oysters are always a nutritious choice in seafood. Low in fat and high in protein, they provide excellent amounts of Selenium, Zinc, Iron and Magnesium and B Vitamins, as well as Omega-3 fatty acids.