Penn Cove
Crassostrea gigas
The definitive Pacific oyster. Firm, briny meats with bright cucumber and umami notes, finished clean and steely.
Flavor Profile
Finish
Clean, steely, with lingering cucumber notes
Expert Notes
Penn Cove oysters are the definitive Pacific oyster, representing both classic appearance and flavor. Beach-cultivated in Samish Bay then bag-suspended in Penn Cove, they develop firm meats with bright brininess balanced by sweet cucumber and umami notes reminiscent of seaweed and miso soup. The sturdy shells feature deep, pearly interiors with distinctive wavy frills. These oysters have consistently won competitions and remain one of the most nationally recognized West Coast varieties. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Penn Cove, Whidbey Island, WA, Samish Bay, WA
- Size
- Medium-Large (3-4 inches)
- Shell Color
- Deep pearly interior with wavy frills
- Meat Color
- Firm, light-colored
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: watermelon, pine, crunchy freshness
"They always have a nice size—four inches or so—gray-green shells, and the crunchy freshness of a salted cucumber."
cucumbercrunchyfreshsalty
"A salty-sweet brine offers a taste of the perfect union between the Samish River and the Puget Sound. Only to be followed with distinct seaweed & watermelon notes imparted on its meats by the mineral rich waters Samish Bay."
saltysweetbrinyseaweedwatermelon
"Nice size, deep cup, briny yet not too much with fresh finish and aftertaste. Loved them."
brinyfresh
"Seems to win 'most beautiful oyster' every year in WA, and is definitely one of the best tasting. Samish Bay always has a strong saltiness with a nice touch of pine, and Penn Cove Selects are the epitome of that."
saltypine
"Known for their sweet and salty melon flavor. With meat that fills its deep shell, these oysters are unforgettable either on half shell or on the grill."
sweetsaltymelon
"Penn Cove Select Oysters are quintessentially Pacific Northwest. They're well known for their frilled shells and are considered one of the most beautiful oysters the area has to offer."
About the Farm
Penn Cove Shellfish
Est. 1975Penn Cove Shellfish LLC remains as the oldest and largest mussel farm in the U.S., founded by the Jefferds family in June 1975 in Coupeville, WA. The sustainable shellfish farm formed a joint venture in 1996.
- Cultivation Method
- rack and bag
History & Background
The Pacific oyster species (Crassostrea gigas) was transplanted from Japan in the early 1900s and quickly became comfortable and prolific in Washington waters. Fast growing and much larger than the native Olympia oyster, Pacifics have essentially taken over the region.
Penn Cove Selects are considered one of the quintessential Northwest oysters, eternally popular. They are multiyear winners of the West Coast's Most Beautiful Oyster contest, with the 2006 competition being a particularly dominant victory.
Did You Know?
- Won the Most Beautiful Oyster competition three times in several years, with a perfect score from many judges in 2006
- Beach-cultured in Samish Bay, then finished in the deep waters of Penn Cove to purge before sale
- Their gorgeous, ruffled shells and frilled appearance make them stand out visually among Pacific Northwest oysters
Sources & References
This information was compiled from 8 sources.
- Penn Cove Select - Northern Puget Sound — The Oyster Guide
- Penn Cove Select — Penn Cove Shellfish
- Penn Cove Select Oyster — Oysterater
- Oyster Farming — Penn Cove Shellfish
- The Oysters of the Pacific Northwest — The Oyster Bar
- Oyster Farming in Washington, Part 2 — HistoryLink
- Penn Cove Select Oyster — Chefs Resources
- Shellfish and fish farmers — SoundToxins
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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 →