The Virginica oyster combines a clean, briny, smooth sweetness with a pronounced mineral finish much favored by its fans. Virginicas take three to five years to mature to a minimum market size of 3¼ inches, a size that assures a sweetness and complexity of flavor not present in smaller oysters. It is the first Eastern oyster grown commercially in Washington since the early 1900s when a large quantity were grown in Willapa Bay (formerly known as Shoalwater Bay) for the oyster-hungry San Francisco market.

Origin: Washington’s Puget Sound

Handling: Live Oysters are best eaten within a week of harvest. They are best kept alive by placing them in an open container in a refrigerator (34° - 45° F) deep side down, and covering them with a clean wet towel to prevent them from drying out. Do not keep them in a bucket of sea water, in plastic bags or other air tight containers.

Specifications: Each order is for 3 dozen oysters.

Shipping: Fedex Overnight