Baywater Sweet
Crassostrea gigas
Boutique Pacific oyster from Thorndyke Bay in Hood Canal, Washington. Deep-cupped with exceptionally sweet flavor balanced by high brininess and a rich umami finish. Tumbled in tides, producing strong shells and full meat.
Flavor Profile
Finish
Sweet-salty with rich umami finish
Expert Notes
Baywater Sweet oysters are boutique Pacific oysters produced by legendary shellfish scientist Joth Davis and his son Caleb. Grown using a rack-and-bag method and regularly tumbled in the tides of Thorndyke Bay near the mouth of Hood Canal, these oysters develop exceptionally deep cups and full, plump meat. They combine high brininess from their upper Hood Canal location with an intensely sweet flavor profile, creating a remarkable sweet-salty balance with a rich, creamy umami finish. Demand consistently exceeds supply for these highly sought-after oysters. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Thorndyke Bay, North Hood Canal, Washington
- Size
- Small (up to 3 inches)
- Shell Color
- Strong, well-formed with chipped edges
- Meat Color
- Plump, full meat
Perfect Pairings
What Experts Say
Across 5 sources, tasters describe this oyster as:
Unique notes: umami, creamy
"Wonderfully sweet-salty little oysters with a rich umami finish. From one of the purest sites and operations you'll find."
sweetsaltyumami
"Insanely sweet right now. Seek them out."
sweet
"They are a bit milder than most Hood Canal oysters, no doubt because they are off the bottom, and as sweet an oyster as you will ever taste. Since they are in the upper Hood Canal, not far from the sea, they are also quite salty. This combination of strong salt and strong sweet makes them a perennial favorite at Seattle oyster bars."
sweetsaltymild
"Medium to high salinity with a honeydew, melon finish."
brinyhoneydewmelon
"Medium to high salinity with honeydew, melon finish"
brinyhoneydewmelon
"Creamy and sweet!"
creamysweet
"Sweet, salty goodness!"
sweetsalty
About the Farm
Baywater Shellfish
Est. 1990Dr. Joth Davis and his wife Karen founded Baywater in 1990 with a simple idea: maintain the environmental integrity of Thorndyke Bay and Hood Canal while providing shellfish of the highest quality.
- Cultivation Method
- rack and bag
History & Background
Founded in 1990 by legendary shellfish scientist Dr. Joth Davis and his wife Karen in Thorndyke Bay on Hood Canal's northern shore. The farm operates without electricity or running water to maintain environmental integrity.
A perennial favorite at Seattle oyster bars. Demand always exceeds supply for these boutique oysters. Produced by Dr. Joth Davis and his son Caleb.
Did You Know?
- One of the few Hood Canal oysters that aren't beach-cultured
- The farm operates sustainably without electricity or running water
- Grown in a location that was the bottom of a shallow sea millions of years ago
Sources & References
This information was compiled from 5 sources.
- Baywater Sweet - OysteRater — OysteRater
- Baywater Sweet - The Oyster Guide — The Oyster Guide
- Baywater Sweet — Oysterology Online — Pangea Shellfish Company
- Baywater Sweets - Baywater Shellfish — Baywater Shellfish
- Baywater Sweet Oysters — Chefs Resources
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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 →