Blue Pool

"These tumbled beauties grown on the Hama Hama Farm offer a new take on the crisp, bright flavors that characterize our farm. Tumbling gives them a deep cup and a smoother shell for easier shucking and better presentation. It also changes their flavor by giving them access to a different community of algae: Blue Pools have more body and depth of flavor than our beach grown oysters, with a finish that leans towards carrot or crisp lettuce."

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"They are tide-tumbled causing them to develop a deep cupped solid shell with crunchy textured oyster meat. They are finished far from the mouth of the river close to the intersection of marine and river currents exposing the oyster to nutrient rich glacier till and giving it a pronounced vegetable aftertaste."

crunchyvegetablepronounced vegetable aftertaste

"Blue Pool won the North American Oyster Showcase blind tasting with a score of 92 out of 100, defeating all other oysters from across North America. The panel noted these intensely tumbled oysters from Washington state as extraordinary."

extraordinaryintensely tumbled

"Goose Point Blue Pool Chelsea Gem Totten Inlet Puget Sound, Washington Barnacle-encrusted shells open to reveal ridiculously plump oysters with an intense flavor reminiscent of bacon fat and foie gras."

intensebacon fatfoie grasplumprich

"The Blue Pools – a Pacific Oyster that's been cultivated, tumbled and raised to have a smooth shell and deep cup housing a plump, juicy mollusk inside. It delivers a gentle, vegetal flavor marinated in..."

gentlevegetalplumpjuicy

"Hama Hama oysters have a subtle cucumber flavor, while the farm's Blue Pool oysters are rounder and plumper, with sweet carrot notes."

sweetcarrotplumpround

"Blue Pool oysters are a relatively new bi-valve to hit the oyster scene. Cultivated in central Hood Canal, Washington by Hama Hama's Adam and Lissa James (brother and sister) they first hit the market... Known for their pronounced vegetable aftertaste."

vegetablepronounced