Goose Point
Crassostrea gigas
Small, plump Pacific oysters from Willapa Bay, Washington. Known for their intensely creamy, bacon-fat flavor with light salinity and a clean seaweed finish. Thick shells protect remarkably meaty interiors.
Flavor Profile
Finish
Seaweed, clean, lingering
Expert Notes
Goose Point oysters from Willapa Bay are celebrated for their extraordinarily plump bodies and intensely rich, creamy flavor that's been compared to bacon fat and foie gras. Cultivated using innovative farming techniques by the Nisbet Family's multi-generational operation, these small Pacific oysters deliver remarkable umami depth with light salinity and a distinctive seaweed finish. Their thick shells protect ridiculously meaty interiors that showcase the nutrient-rich waters of one of Washington's premier oyster estuaries. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Willapa Bay, Washington
- Size
- Small (2-3 inches)
- Shell Color
- White to gray
- Meat Color
- Cream to pale gray
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: bacon fat, foie gras, cucumber-like freshness, ocean air
"Barnacle-encrusted shells open to reveal ridiculously plump oysters with an intense flavor reminiscent of bacon fat and foie gras"
bacon fatfoie grasplumpintense
"A nice moderate brine with a kelp finish and a balanced brine with creamy meats and a slight kelp finish, providing a clean, ocean-like taste."
moderate brinekelpcreamycleanocean-like
"A distinctive taste profile that features a delicate balance of sweetness and saltiness with a hint of cucumber-like freshness."
sweetsaltycucumberfreshbalanced
"Medium salt with a sweet, creamy body and melon finish"
medium saltsweetcreamymelon
"Resemble the light, salty, clean taste of ocean air, complete with a smooth follow-through."
lightsaltycleanoceansmooth
About the Farm
Goose Point Oyster Company (Nisbet Oyster Co., Inc.)
Est. 1975Founded in 1975 by David and Maureene Nisbet, who began farming oysters on a mere 10 acres of tideland in Willapa Bay and sold iced oysters out of the back of their pickup truck.
- Cultivation Method
- bottom culture
History & Background
Goose Point Oyster Company has a rich history that spans over four decades. The company was founded in 1975 by David and Maureene Nisbet in Willapa Bay, Washington, starting with just 10 acres of tideland.
Today, Goose Point Oyster Company is a significant player in the Pacific Northwest oyster industry, family owned and operated by the Nisbet Family, employing over 80 full-time workers and operating a 1900-acre farm and state-of-the-art processing plant.
Did You Know?
- Uses innovative 'Fresher Under Pressure' BlueSeal™ high-pressure processing that pre-shucks oysters while keeping them in the shell
- Beautiful, fluted grey shells with deep cups resulting from tumbling and beach-growing cultivation methods
- Size typically 2.75 inches
- Salinity range: 32-35 ppt
Sources & References
This information was compiled from 7 sources.
- Oysters & Chablis: A Pairing Guide — Oyster Guide
- Goose Point Oysters — The Oyster Encyclopedia
- Goose Point Oysters - Welcome to Willapa Bay WA — Goose Point
- Goose Point Oysters — Zupans
- East Coast Vs West Coast Oysters: The Crave Fishbar Tasting Guide — Crave Fishbar
- Goose Point Shucked Oysters - Blue Seal — Seafood Connection
- Two Generations of Oyster Farmers from Willapa Bay Washington — Goose Point
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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 →