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Henderson Inlet

Crassostrea gigas

A community-farmed Puget Sound oyster from a restored watershed. Small and plump with sweet, buttery meat, light salinity, and a distinctive cucumber-earthy finish. All proceeds support water quality restoration.

Brininess

Size Small

Shell deep cupped

Flavor Profile

Primary Flavors

Secondary Notes

Cucumber Earthy Clean Vegetable

Finish

Clean, crisp cucumber finish with earthy sweetness

Expert Notes

Henderson Inlet oysters are a testament to environmental restoration, grown in the nutrient-rich, low-salinity waters of southern Puget Sound. These small oysters deliver a uniquely sweet and mild profile with plump, buttery meat that showcases the inlet's freshwater influence. The distinctive cucumber finish and earthy undertones reflect the rich algae content and proximity to freshwater sources, creating a full-flavored yet gentle oyster that borders on musky with hints of cooked greens—a characteristic South Sound signature.

Origin & Characteristics

Species: Crassostrea gigas
Native to: Japan
Grown in: Henderson Inlet, Southern Puget Sound, Washington
Size: Small (2-3 inches)
Shell Color: White to gray
Meat Color: Plump, cream to light gray

Perfect Pairings

Best Seasons: Year-round

What Experts Say

Across 7 sources, tasters describe this oyster as:

sweet mild salinity plump full-flavored vegetable finish

Unique notes: musky, clam-like, creamy, crunchy

"plump, full-flavored Pacific oysters"

The Oyster Guide — Rowan Jacobsen

plumpfull-flavored

"sweet and musky with a mild salinity and vegetable finish"

Crave Fishbar

sweetmuskymild salinityvegetable finish

"Henderson Pearl from South Puget Sound, WA: This well-manicured bag-tumbled Pacific oyster features medium brininess and a sweet, clam-like flavor. The body was a little creamy, but also crunchy"

In A Half Shell — Julie Qiu

medium brininesssweetclam-likecreamycrunchy

"Moderate salinity, average size Pacific oyster"

Oysterater

moderate salinity

About the Farm

Started by the Puget Sound Restoration Fund with many partners to restore water quality to Henderson Inlet, which was closed to shellfish harvesting for years. The farm's express purpose is restoring water quality, with all proceeds supporting continued water restoration efforts.

Cultivation Method: rack and bag

Visit Farm Website →

History & Background

Henderson Inlet is a charming estuary in southern Puget Sound near Olympia that was closed to shellfish harvesting for years due to water quality issues. In 2003, the Puget Sound Restoration Fund started a community shellfish farm to restore water quality. By 2008, water quality improved enough that Henderson Inlet oysters became commercially available for the first time.

The farm operates what may be the world's first oyster CSA (Community Supported Agriculture/Aquaculture), where members buy shares and receive weekly allotments of oysters. The farm is volunteer-supported with monthly work parties for tide work, gear maintenance, and running the neighborhood Farm Stand.

Did You Know?

May be the world's first oyster CSA
All proceeds from oyster sales go back to the community farm to continue improving water quality
Became commercially available for the first time in 2008 after restoration efforts
Oysters often available at Olympia Seafood Company in downtown Olympia, Washington
Partners include Washington State University, Elliott's Oyster House, and Pacific Coast Shellfish Growers Association

Sources & References

This information was compiled from 7 sources.

Henderson Inlet Oysters — The Oyster Guide
East Coast Vs West Coast Oysters: The Crave Fishbar Tasting Guide — Crave Fishbar
Henderson Inlet Oyster — Oysterater
Community Shellfish Farms — Puget Sound Restoration Fund
Oysters in Thailand: Eating, Meeting, Diving, Surviving — In A Half Shell
The Olympia Oyster — Protect Henderson Inlet
Henderson Inlet Community Shellfish Farm Tour — Capitol Land Trust

Learn More

Biology & Species

Henderson Inlet