Shigoku Oysters (Samish Bay)

Shigoku oysters are a premium Pacific oyster variety cultivated in Willapa Bay and Samish Bay, Washington. Introduced in 2009 by Taylor Shellfish Company, these oysters quickly captured the attention and admiration of seafood enthusiasts, especially in Seattle’s top restaurants. Shigoku, meaning “ultimate” in Japanese, lives up to its name with its unique cultivation method and exceptional flavor profile.

The cultivation process of Shigoku oysters involves a specialized, low-energy version of the suspension tray and tumbling system. Pioneered by Taylor Shellfish, this method allows the oysters to be dropped twice a day by the tides. This tumbling action chips the edges of the shells, resulting in smooth, clean edges and deep cups. Moreover, it enhances the firmness of the meat, setting Shigoku oysters apart from other Pacific oysters. The result is an oyster with a briny bite, a clean, sweet flavor, and a hint of cucumber and melon finish, making them a sought-after choice for oyster lovers.

About Taylor Shellfish Farms

Taylor Shellfish Farms has a rich history that dates back to 1890 when the Taylor family began farming shellfish in the waters of the Puget Sound. The family’s legacy started with the tiny Olympia Oyster in Totten Inlet, and every generation since has grown up with a passion for shellfish.

The company, in its current form, was started in 1969 as Taylor United by brothers Edwin and Justin Taylor, grandsons of James Y. Waldrip, an early Washingtonian who came to Seattle to work rebuilding after the Great Seattle Fire of 1889. Justin Taylor, in particular, saw the potential of Puget Sound for a thriving shellfish farming community and was a strong advocate for water quality and an innovator of farming techniques.

Over the last thirty years, the company has expanded its product line to include geoduck, mussels, and a variety of half-shell oysters. Bill and Paul Taylor and their brother-in-law, Jeff Pearson, lead the company with a family-oriented approach. They have built a team of over 500 committed employees, including their children.

Taylor Shellfish Farms is now the largest producer of farmed shellfish in the U.S., with over 11,000 acres of tidelands along the Washington and B.C. coasts. The company protects the waters where its shellfish thrive and supports local farming communities.

You can reach Taylor Shellfish Farms on their company website. You can also contact them on social media: Facebook, X , Instagram, or Pinterest!

Shigoku Oysters’ Availability: The Exclusive Harvest

Shigoku oysters, while available year-round, are produced in limited quantities due to the specific and labor-intensive cultivation process they undergo. This scarcity results from several factors inherent to their unique farming method and the environmental conditions required for their growth.

The tide-tumbling technique used to cultivate Shigoku oysters, which involves suspending them in floating bags moved by the tides to mimic natural conditions, is more resource-intensive than traditional oyster farming methods. This process promotes the development of their deep cups and polished shells, and it requires precise management and constant attention to ensure the oysters’ optimal growth and quality.

Additionally, the environmental conditions in Willapa Bay and Samish Bay, where Shigoku oysters are farmed, play a crucial role in their development. The specific salinity levels, water temperatures, and nutrient availability in these areas contribute to the Shigoku oysters’ distinctive flavor profile. However, these conditions can also limit the number of oysters successfully cultivated in these regions, contributing to their limited availability.

Despite being available year-round, the demand for Shigoku oysters often exceeds the supply due to their premium quality and the meticulous process required for their cultivation. This has made Shigoku oysters a sought-after delicacy in the culinary world, prized for their unique taste and texture. The limited availability and their exceptional quality have solidified Shigoku oysters’ status as a luxury item in the oyster market.

Shigoku Oysters Information

Oyster: Shigoku

Species: Crassostrea gigas

Cultivation Method: Farmed for 18-24 months.

Seasonality: Year-round, with peak availability from October to February.

Size: 2-2.75 inches

Culture Method: This method involves attaching floating bags to stationary lines and floats, where the oysters are grown in floating bags suspended in the water. As the tides ebb and flow, the bags naturally rise and fall, causing the oysters to tumble twice a day.

Salinity: 26-32 ppt

Appearance: Shigoku oysters are visually striking and characterized by smooth shells and deep cups. Their shells exhibit elegant black and gold colors and clean edges, making them aesthetically appealing. Their tumbling process during cultivation contributes to their distinctive look, with the edges of their shells chipped to create a smooth, polished appearance.

Flavor Profile: Shigoku oysters have a complex and refined flavor profile. They offer a strong, immediately noticeable brininess and a clean, sweet taste. The meat is plump and firm, followed by a creamy texture that bursts with moderate salinity. The finish is notable for its light cucumber notes, adding a refreshing and unique element to the overall taste experience. This combination of briny, sweet, and cucumber-like flavors makes Shigoku oysters distinctive and sought-after.

Location

They are harvested in two distinct locations in Washington: Willapa Bay and Samish Bay. Willapa Bay is near the open Pacific, while Samish Bay is tucked behind the San Juan Islands. The harvesting locations can vary as conditions change, which can also influence the oysters’ flavor.

Suggested Beverage Pairings

1. Allagash Tripel – This ale pairs well with Shigoku oysters. It enhances the overall experience with its honey, herb, and passion fruit notes.
2. Valdespino Family Manzanilla Sherry – This sherry has dry and crisp notes that complement the briny and sweet finish of Shigoku oysters. As a result, offering a harmonious pairing that elevates the delicate flavors of the oysters.
3. Guinness Stout – Guinness Stout and Shigoku oysters make a classic pairing. The roasted malt, chocolate, and coffee flavors of the beer complement the clean and briny taste of the oysters.
4. Band of Bohemia’s Jasmine Beer – The crispness of this beer pairs well with the full-bodied profile of Shigoku oysters. This pairing does a great job of accentuating their unique flavor characteristics.
5. Gin Martini – The botanicals in a gin martini can enhance the briny taste of Shigoku oysters. Therefore, creating a sophisticated and flavorful pairing complements the oysters’ natural salinity and sweet finish.

Where Can I Buy Shigoku Oysters?

1. Taylor Shellfish Farms -They offer Shigoku oysters for sale online, with delivery options from Tuesday through Thursday. Everything is harvested fresh to order, and free shipping is provided for all orders of $250 or more.
2. Pure Food Fish Market -This market sells fresh Shigoku oysters in shells. Package sizes start at $34.50 per dozen with a minimum order of two dozen. They emphasize the sweet flavor of these oysters and offer free shipping on orders over $100 with a specific code.
3. Global Seafoods – They offer fresh oysters with direct-to-your-door shipping. Orders include 50 pieces of fresh Shigoku oysters. They ship with gel ice overnight to ensure they arrive chilled and fresh.
4. Real Oyster Cult – This company provides oysters from Samish Bay, Washington. Thus, highlighting their unique flavor influenced by the salinity and tides of Puget Sound. They describe Shigoku oysters as having a light, clean dash of salt and sweet cucumber.