Penn Cove Select
Crassostrea gigas
The definitive Pacific Northwest oyster with stunning black and purple shells. Beach-raised in Samish Bay and finished in Penn Cove, these award-winning oysters deliver firm meats, bright brininess, and a distinctive crisp cucumber finish.
Flavor Profile
Finish
Crisp cucumber finish with lingering brine
Expert Notes
Penn Cove Select oysters are considered the definitive Pacific oyster, having won numerous competitions and earning national recognition. Beach-cultivated in Samish Bay before being finished in suspended bags in Penn Cove's nutrient-rich waters, they develop firm meats with a bright, assertive brininess and distinctive cucumber finish. Their stunning black and purple shells make them as visually striking as they are flavorful, embodying the essence of Pacific Northwest oyster cultivation. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Samish Bay, Bellingham, Washington, Penn Cove, Whidbey Island, Washington
- Size
- Medium (3-4 inches)
- Shell Color
- Black and purple with striking patterns
- Meat Color
- Cream to light gray
What Experts Say
Across 10 sources, tasters describe this oyster as:
Unique notes: watermelon, seaweed, pine, melon
"They always have a nice size—four inches or so—gray-green shells, and the crunchy freshness of a salted cucumber."
crunchyfreshcucumbersalty
"Sheltered within an exquisitely tumbled shell, the meats of the Penn Cove Selects & Samish Pearls evoke all of the greatest characteristics of the Pacific Northwest. 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
"The meats are firm with a crisp, briny flavor leaving a fresh aftertaste."
firmcrispbrinyfresh
"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
"A moderately briny oyster with a firm texture and a slightly sweet finish"
brinyfirmsweet
"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
About the Farm
Penn Cove Shellfish
Penn Cove Shellfish operates on the site of the oldest commercial mussel farm in North America, harvesting approximately two million pounds of mussels every year while also growing Pacific and Kumamoto oysters.
- Cultivation Method
- beach culture
History & Background
Penn Cove Selects originate where the Samish River meets the northern Puget Sound. These oysters are beach-raised in Samish Bay and then moved to Penn Cove on Whidbey Island for finishing in deep waters. Samish Bay was where the first Pacific oysters grew in 1919 after being tossed from their cargo ship.
Penn Cove Selects are considered one of the quintessential Pacific Northwest oysters, eternally popular throughout the region. They are particularly celebrated in raw bars and oyster competitions.
Did You Know?
- Penn Cove Selects have won the 'Most Beautiful Oyster' competition three times in recent years, with the 2006 competition being a slam-dunk victory with perfect scores from many judges
- Known for their stunning frilled shells that are considered among the most beautiful in the Pacific Northwest
- The oysters use SEAPA basket tide tumbling method to achieve their distinctive tumbled shells
Sources & References
This information was compiled from 10 sources.
- Penn Cove Select - Northern Puget Sound — The Oyster Guide
- PENN COVE SELECT — Penn Cove Shellfish
- Penn Cove Select Oyster — OysteRater
- Penn Cove Select Oyster - Chefs Resources — Chefs Resources
- Penn Cove Select Oysters — Whidbey Island
- The Oysters of the Pacific Northwest — The Oyster Bar
- Oysters Coast To Coast — Feast Magazine
- Penn Cove Select Pacific Shooters (Live) — Seafood Connection
- Samish Bay - Northern Puget Sound — The Oyster Guide
- Oysters Menu - Sidecar Patio & Oyster Bar — Sidecar
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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 →