Hawk's Point
Crassostrea gigas
A large Pacific oyster from pristine Willapa Bay, Washington. Rack and bag cultivated with mild brininess, delicate floral notes, and a crisp citrus finish. Substantial, meaty texture with a clean aftertaste.
Flavor Profile
Finish
Citrus, clean, steely
Expert Notes
Hawk's Point oysters from Willapa Bay showcase the pristine quality of one of the cleanest estuaries in the continental United States. These rack and bag cultivated Pacific oysters develop a substantial, meaty texture with a soft initial bite that builds into a mild, balanced salinity. The flavor profile is sophisticated yet approachable, featuring light floral notes and hints of seaweed that dissolve into a crisp citrus finish with a steely, clean aftertaste. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Willapa Bay, Washington
- Size
- Large (3-4 inches)
- Shell Color
- Gray-white
- Meat Color
- White to cream
What Experts Say
Across 6 sources, tasters describe this oyster as:
Unique notes: seaweed hint, mineral-laden, custard-like texture
"This oyster is of a substantial size. The meat sprawls across the entire length of the shell and tastes surprisingly fresh. The texture of the white meat at the center is the similar to that of jello or custard."
freshcustard-likesubstantial
"Mild brininess, light floral notes, and a citrus finish. Rich and mineral-laden."
mild brininessfloralcitrusmineralrich
"No other Pacific oyster generates such a light, floral, citrusy, briny, damned delicious flavor. Not a hint of bitterness or algae, as you sometimes get with Pacifics."
lightfloralcitrusybrinydelicious
"Large, creamy, and firm with a mild brininess and citrus finish. They have a slightly crunchy abductor muscle and a hint of seaweed."
creamyfirmmild brininesscitrusseaweed
About the Farm
Hawk's Point oysters are cultivated in the pristine waters of Willapa Bay, Washington, one of the most renowned oyster-producing regions. Willapa Bay is famous for growing the best Pacific oysters in the world, though most production has historically gone to shucked markets rather than half-shell service.
- Cultivation Method
- rack and bag
History & Background
Willapa Bay (formerly known as Shoalwater Bay) has a rich oyster industry history dating back to the 1850s when schooners began arriving from San Francisco seeking oysters. The area became one of the most famous oyster regions in the world, though historically most oysters were sold pre-shucked rather than on the half-shell.
Hawk's Point is part of the prestigious Willapa Bay oyster appellation, which is recognized for producing exceptionally high-quality Pacific oysters with distinctive light, floral, and citrusy characteristics.
Did You Know?
- Willapa Bay oysters are so pristine they often go to shucked markets, making half-shell Willapa oysters relatively hard to find
- Hawk's Point may also be found under names like Oysterville Selects, Willapa Bay, or Shigoku - all Willapa Bay oysters by different names
Sources & References
This information was compiled from 6 sources.
- Willapa Bay–Hawk's Points — Oyster Guide
- Hawks Point Oysters — Chefs Resources
- New York Oyster Lovers at Essex — In A Half Shell
- Oyster Tasting Log — Peek & Eat
- Pacific County -- Thumbnail History — HistoryLink.org
- Oyster Farming Methods — 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
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Understanding merroir - the marine equivalent of terroir - and how water chemistry creates flavor
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