The Pacific Coast is one of the largest shellfish-producing regions in the world.

Clear, clean waters, careful handling and processing, outstanding variety and year-round availability assure unsurpassed quality, freshness and value.


Eating an oyster is like “kissing a mermaid.” Live or shucked, oysters are a true delicacy, noted for their succulent flavor. Cultivation techniques allow many varieties to be enjoyed year-round.

Pacific Oysters

  • known for their fluted, ridged cup
  • available in a variety of sizes
  • wonderful served fresh or on the half-shell

Tasmanian Oysters

  • a close relative to the Pacific oyster
  • succulent, plump, with briny fresh taste
  • equally good cooked or on the half-shell

Olympia Oysters

  • original native oyster of the Northwest
  • most petite among cultivated oyster varieties
  • known for their sweet flavor

European Flat Oysters

  • unique layered shells
  • known for their distinctive coppery flavor
  • wonderful on the half-shell

Kumamoto Oysters

  • deep cupped, fluted shell
  • smooth, fruity flavor
  • a favorite for eating raw or in a variety of dishes

Supporting Documents

This page contains in-depth analysis of various issues related to shellfish farming.
These documents are made available to print and distribute for educational purposes.

Pacific Coast Clams can be enjoyed year-round. Species vary in size and taste, but are easy to prepare — steamed, fried or in chowder.

Manila Clams

  • noted for their colorful shell patterns
  • sweet taste
  • open easily when steamed

Littleneck Clams

  • native steamers of Washington
  • fuller taste than the Manila

Supporting Documents

This page contains in-depth analysis of various issues related to shellfish farming.
These documents are made available to print and distribute for educational purposes.

American shellfish connoisseurs’ best kept secret. Mussels can be prepared quickly and with their glossy blue/black shells, they are a visual and tasteful delight. Winner of many national taste-test competitions. Great steamed, sautéed or included in seafood soups and dishes such as Cioppino and Paella.

Blue Mussels

  • original native mussel of the the Pacific Coast
  • exceptional sweet flavor and tender meat

Mediterranean Mussels

  • sweet and tender
  • good in a variety of preparations

Supporting Documents

This page contains in-depth analysis of various issues related to shellfish farming.
These documents are made available to print and distribute for educational purposes.

Geoduck clams are the largest burrowing clam native to North America, and have been known to weigh more than fifteen pounds. Available fresh year-round, they are prized as a delicacy for sushi, sashimi, and fritters, and are delicious minced for chowders and dips.

Geoduck Clams

  • largest burrowing clam in the world
  • can exceed fifteen pounds
  • considered a delicacy for sushi
  • delicious minced for chowder, dips

Supporting Documents

This page contains in-depth analysis of various issues related to shellfish farming.
These documents are made available to print and distribute for educational purposes.