Ingredient

Pacific Oyster

Peak

Flavor: Briny, cucumber-melon notes; firm meats when cold.

Type

seafood

Peak Months

Nov, Dec, Jan, Feb

Season Window

Oct → Apr

Briny, cucumber-melon notes; firm meats when cold.

Raw on half shell, roasted with brown butter, chowder.

Keep cold, cup-side down; avoid freshwater rinse.

Phase: Peak

Peak: Nov, Dec, Jan, Feb

Inspiration (6)

Pacific oysters, a popular West Coast seafood, are the main ingredient in this dish.

Local produce: 100%Complexity: 30%Bold flavor: 100%

A collection of oyster recipes, including raw and cooked preparations, suitable for both novices and seasoned oyster enthusiasts.

Local produce: 80%Complexity: 50%Bold flavor: 80%

Grilled oysters from the Pacific Northwest, with a smoky flavor and easier-to-open shells.

Local produce: 90%Complexity: 30%Bold flavor: 70%

Steamed Pacific oysters served with a flavorful sauce of ginger, shallots, and Asian seasonings.

Local produce: 90%Complexity: 50%Bold flavor: 80%

Rich and buttery Pacific oyster stew featuring the fresh flavors of the Pacific Northwest.

Local produce: 100%Complexity: 50%Bold flavor: 90%

Baked Pacific oysters topped with a crispy lemon and parsley breadcrumb topping, an elegant appetizer ready in under 15 minutes.

Local produce: 80%Complexity: 50%Bold flavor: 80%