Little Skookum

"Little Skookum Inlet marks the farthest capillary of Puget Sound. Its exposed upstream mudflats, warmed and moist, are a finer algae incubator than any hatchery. When the tide returns, a carpet of green and brown is lifted off the mudflats and pureed in the currents, creating a thick, funky soup that grows fat, buttery clams and oysters. As you might expect from an inlet so shallow and far from the sea, Little Skookum oysters are not salty."

fatbutteryfunkynot salty

"Sweet and mildly creamy. Love."

sweetmildly creamy

"Responsibly farmed. Flavor Profile: sweet and musky with a mild salinity and vegetable finish. Size: Small – Medium. Fun Fact: Little Skookum Inlet is the farthest inland capillary of the Puget Sound."

sweetmuskymild salinityvegetable finish

"Deep-cupped and plump, Skookums have an attractive appearance due to the high mineral content of the water in which they are grown. Their flavor is very sweet with a mild fruity finish."

very sweetmild fruity finishdeep-cuppedplump

"South Sound oysters smell like wet earth at low tide. Each inlet has its distinctions, but they all contribute that characteristic South Sound flavor—full, rich, intense, more sweet than salty, a hint of cooked greens or seaweed, bordering on musky."

fullrichintensemore sweet than saltycooked greens

"A typical Little Skookum oyster, begun in bags and then spread on beaches to mature, soft-textured, sweet, not salty, and musky flavored."

soft-texturedsweetnot saltymusky