Deer Creek
Crassostrea gigas
Intertidal beach-cultivated Pacific oyster from South Hood Canal, Washington. Deep-cupped with full meats, crisp brininess, and a distinctive sweet melon finish with mild mineral notes.
Flavor Profile
Finish
Clean with mild mineral and sweet melon notes
Expert Notes
Deer Creek oysters are cultivated on the cobble beaches of South Hood Canal, taking about 3 years to reach market size. These intertidal beach-grown oysters develop full, plump meats with a crisp, fresh brininess that's balanced by a distinctive sweet melon finish. The clean, mineral character reflects the pristine waters of the Puget Sound, while the deep cup ensures generous meat-to-shell ratio. Their bright salinity and refreshing finish make them a quintessential Pacific Northwest oyster. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- South Hood Canal, Puget Sound, Washington
- Size
- Small (2.5-3 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: lightly salted melon, fragrant cucumber bouquet, springy meat
"This oyster is grown on the cobble beaches of the Puget Sound. Harvested at approximately 2 yrs of age this oyster has a fresh, briny and crisp flavor. The cup is round and deep and flush with meat."
brinycrispfresh
"A fragrant cucumber bouquet with a big bite revealing a lightly salted melon taste and a springy meat."
cucumbermelonlightly saltedspringy
"This two and a half to three inch extra small oyster is just the right size to taste and yet full of fresh, briny and crisp flavor to leave one desiring more."
freshbrinycrisp
"A perfectly sized oyster for those just beginning to discover one of nature's best kept secrets. This 2.5-3 inch extra small oyster, is just the right sized to taste and yet full of a fresh, briny and crisp flavor to leave one desiring more."
freshbrinycrisp
About the Farm
Penn Cove Shellfish
Est. 1975Penn Cove Shellfish, the oldest and largest mussel farm in the United States, was established in 1975 by the Jefferds family in Coupeville, Washington.
- Cultivation Method
- intertidal beach cultivated
History & Background
The name 'Deer Creek' represents the specific location of cultivation on the cobble beaches of Puget Sound in South Hood Canal, Washington.
The intertidal culture process toughens these oysters, leaving them with hard, sturdy shells that are ideal for shucking, making them popular among oyster professionals.
Did You Know?
- Recommended as a perfectly sized oyster for beginners
- Harvested at approximately two years of age
- The intertidal zone exposure creates exceptionally hard shells perfect for shucking
Sources & References
This information was compiled from 6 sources.
- Oysters - West Coast - Crassostrea gigas | Deer Creek — Fortune Fish & Gourmet
- Deer Creek — Penn Cove Shellfish
- Deer Creek Oysters - The Oyster Encyclopedia — The Oyster Encyclopedia
- Deer Creek Oysters — Chefs Resources
- OYSTER VARIETIES — The Seafood Merchants
- Deer Creek Oysters — Whidbey Shellfish
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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
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