Judd Cove
Crassostrea gigas
A mild, sweet Pacific oyster from Orcas Island in Washington's San Juan Islands. Features beautiful purple and green swirled shells, creamy white meat with a distinctive black mantle, and a clean vegetal flavor with minimal salinity. Highly sought after by discerning Seattle chefs.
Flavor Profile
Finish
Clean, mild, easy finish
Expert Notes
Judd Cove oysters are grown in the pristine, cold waters of Orcas Island in the San Juan Islands, where they are practically immune to vibrio and red tide issues that affect mainland Washington oysters. Cultivated in bags on long lines, these Pacific oysters feature beautiful purple and green swirled shells with creamy white flesh contrasting against a precise black mantle. The flavor profile is remarkably mild and vegetal with only slight salinity, making them exceptionally approachable and easy to eat. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Judd Cove, Orcas Island, San Juan Islands, Washington
- Size
- Medium (2.5-3.5 inches)
- Shell Color
- Purple and green swirls
- Meat Color
- Creamy white with black mantle
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: ocean overtones, fluted purple/green shells
"Very clean, crisp, briney, delicious Pacific oysters."
cleancrispbriny
"Perfect size. Clean ocean over tones. Absolutely no need for any sauce or accompaniment. Amazing freshness."
cleanoceanfresh
"Their shells have beautiful green and purple swirls. They are off bottom cultured in rack & bags which gives them stronger, less brittle shells and firmer meats."
firm
"We sit at an oyster bar and consider options that include Dabob Bay, Judd Cove, Quilcene, Hammersley Inlet, Fanny Bay. They may be different sizes and shapes, some will be briskly-briny other mellower..."
briny
"Off-bottom rack-and-bag oyster with pretty, fluted purple/green shells, grown in the pristine San Juan Islands."
clean
About the Farm
Orcas Island Shellfish LLC dba Judd Cove Shellfish LLC
Family-owned shellfish farm based in Eastsound, WA specializing in sustainably harvesting and selling fresh shellfish products to local markets and restaurants.
- Cultivation Method
- rack and bag
History & Background
Judd Cove oysters were out of business for a few years but became available again, returning to Washington's oyster scene.
Highly sought after by discerning Seattle chefs and featured at prominent Seattle oyster bars like Elliott's Oyster House.
Did You Know?
- Grown in the pristine waters of the San Juan Islands, specifically Orcas Island
- Features distinctive purple and green swirled shells
- Part of the Northern Puget Sound oyster appellation
Sources & References
This information was compiled from 8 sources.
- Judd Cove — OysteRater
- Judd Cove Oysters — Chef's Resources
- A half day of half shells: Oyster Exploration at Elliott's — FoodWalkers
- Taste of Place: Meroir — Mon Appétit
- Inn at Ship Bay – By Simon — Eat Orcas
- Northern Puget Sound — The Oyster Guide
- Judd Cove Shellfish, Eastsound, WA — MapQuest
- Washington Licensed Shellfish Operations - February 2022 — Washington Department of Health
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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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