Bald Point
Crassostrea gigas
Small, beach-cultured Pacific oyster from Hood Canal, Washington. Low brininess with a sweet, delicate flavor and distinctive musky finish. Hardy shells from intertidal cultivation.
Flavor Profile
Finish
Mild, clean, musky finish with subtle lettuce-like notes
Expert Notes
Bald Point oysters are beach-cultured on tidal beaches with sandy or rocky bottoms in Hood Canal, just north of the Hama Hama River. This intertidal beach cultivation produces hardy oysters with sturdy shells that shuckers appreciate. The combination of low brininess and pronounced sweetness creates a delicate, accessible flavor profile with a distinctive musky finish that sets them apart from other Pacific oysters. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Hood Canal, Washington, Hama Hama River, Washington
- Size
- Small (2-3 inches)
- Shell Color
- White to gray
- Meat Color
- Cream to light gray
What Experts Say
Across 6 sources, tasters describe this oyster as:
Unique notes: touch of sass from fighting the tides, fruity aftertaste
"The meats are relatively plump; their flavor starts mildly salty, then becomes somewhat sweet, and finishes with a fruity aftertaste."
mildly saltysweetfruity
"Bald Point Oysters are small, have a low brininess with a sweet flavor and mild musky finish."
low brininesssweetmusky
"Small, sweet, with a low brininess. Delicate but with a touch of sass from fighting the tides."
smallsweetlow brininessdelicate
"Low brininess with a sweet flavor and a mild musky finish."
low brininesssweetmusky
"Sweet"
sweet
About the Farm
Bald Point oysters are grown about half way up the west side of Washington's Hood Canal, a little north of the mouth of the Hamma Hamma River. They are raised from hatchery-produced seed.
- Cultivation Method
- beach culture
History & Background
Did You Know?
- The oysters develop hard shells from fighting the tides in their intertidal beach cultivation environment
Sources & References
This information was compiled from 6 sources.
- Bald Point Oyster — Marinelli Shellfish
- Bald Point West Coast Oysters — Empire Fish & Seafood Market
- About - DeNotta Seafood — DeNotta Seafood
- Bald Point Oysters — Chefs Resources
- OysterFinder — Oyster Guide
- Oyster Farming Methods — Chefs Resources
You Might Also Like
38 Degrees North
US East CoastA balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.
Bagaduce
US East CoastA distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.
Barnstable
US East CoastA classic Cape Cod Bay oyster from historic Barnstable Harbor. Sweet and nutty with firm, crunchy texture, balanced brine, and a distinctive lobster-stock finish reminiscent of a New England clambake.
Learn More
The Big Five: A Complete Guide to Commercial Oyster Species
Comprehensive guide to C. virginica (Atlantic), C. gigas (Pacific), C. sikamea (Kumamoto), O. lurida (Olympia), and O. edulis (European Flat)
Read article → Biology & SpeciesThe Pacific Oyster (C. gigas): Cream, Cucumber, and the Japanese Legacy
Understanding the world's most cultivated oyster - from Japanese origins to West Coast dominance
Read article → Merroir & EnvironmentWhat is Merroir? The Science of How Environment Shapes Oyster Flavor
Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
Read article →