Delivered Directly from our Oyster Beds to either Florence or Eugene (Oregon)
*Sizes Available: Oysters are sold in bags of 25 for $30 each bag. Our standard sizes are Petite (about 3") and Medium (about 4"). We mostly harvest Petites, but, on some harvests, Mediums may also become available either as full bags or mixed with Petites.
How to Buy
Shuck & Eat
How to Buy
We grow every oyster that we sell. During spring and summer, we harvest our oysters in the morning, then we deliver them to you that afternoon, at a preset location, either in Florence or in Eugene. In the fall and winter, we harvest late in the evening, then deliver the following morning or afternoon.
All orders are by reservation. We only harvest what you've ordered on each date. We do not ship oysters at the present time, since we bring you the oysters directly from the bay and do not currently have shipping and packaging facilities.
We notify everyone in our harvest notification e-mail list approximately 3 to 4 days before each harvest is confirmed. If you decide to place an order for that harvest, simply reply to the e-mail.
To be added to the harvest notification list, please complete and submit the form below.
(Note: We only use your e-mail address to notify you of the harvests or similar notices, and we ask for your telephone in case we need to change the delivery time or location for an order you've placed.))
Shuck and Eat
Barbecued (or Oven Broiled on cookie sheet lined with crumbled foil)
Our favorite! Remove top shell carefully to avoid spilling the juices inside (liqueur). Top with a sauce made with fresh minced garlic, fresh parsley, salt, pepper, bay leaf, paprika, and lots of extra virgin olive oil (not the light kind). Place on barbecue until sizzling - do not let dry, add extra sauce or olive oil halfway through if needed. Serve with french baguettes or your favorite artisan bread. Dip the bread in the shell sauce while eating. Great with your favorite beer or Oregon Pinot Gris.
Raw on the Half Shell
The ultimate immersion in sea taste. Like breathing an ocean breeze or playing in tidepools. Shuck carefully to avoid spilling the liqueur. Serve on the half shell on ice, either natural or topped with lemon, tabasco, or your favorite sauce. Also great accompanied with beer or Pinot Gris. Important Note: Our oysters and growing waters are tested regularly and meet all USDA and Oregon regulations for raw consumption. However, you should be aware that eating raw oysters always involves some risk of illness, particularly during the Summer months. To minimize this risk, always keep the oysters iced or in the fridge after delivery. Eat the raw oysters within 1 or 2 days of harvest, and cook any that might appear a bit dried out. Before shucking, rinse the shells in clean running water (do not immerse in water) and use a clean shucking knife.
The simplest method. Place whole, unshucked shells in a steamer for a few minutes. The shells will open slightly, making them easy to pry apart. Serve the meat directly on the plate or on the half shell topped with lemon juice and your choice of spices. Or remove from shell and saute lightly with olive oil.
There are many variations on this, but basically you shuck the oysters, remove and dry the meats, then roll them in flour and spices or your favorite batter. Deep fry in canola oil or saute in olive oil and serve.
We have the utmost respect for the ecosystem in which our oysters grow and for the marine organisms living there. Many marine animals and plants thrive in our oyster beds and trays, using the oyster shells or our structures for protection or attachment. We commonly find dungeness crabs, various kinds of small fish, hermit crabs, shrimp, octopi, mussels, barnacles, and many types of algae, all chilling in the comfort of the cozy environment provided by the oysters and their shells. We do have to remove some of the barnacles and mussels (by hand), or they'd take over everything, but other than that, all are welcome. This natural environment, along with the beneficial effect of the oysters filtering the water to obtain their algae food, provides a pristine and natural environment rarely matched by other types of aquaculture or by land farming.
We never add any chemicals or feeds to the oyster beds. Our trays and raised beds are 10 to 24 inches above the sand, leaving the bottom sediment undisturbed, and with enough open space underneath for water to circulate. Also, we use as little plastic as possible - our structures and trays are mostly made of recyclable metal and Oregon-grown wood.