Sea Cow
Crassostrea gigas
A tumbled Pacific oyster from South Puget Sound's Hammersley Inlet with extraordinary creamy richness and deep, funky earthiness. Flavors of wild mushrooms and umami make this the foie gras of the coast—an acquired taste for adventurous oyster lovers.
Flavor Profile
Finish
Deep, funky, lingering earthiness
Expert Notes
Sea Cow oysters are the foie gras of the Pacific Coast, with a decidedly creamy richness and deep, funky character that sets them apart from typical Puget Sound oysters. Named after the extinct Steller's Sea Cow, these tumbled oysters from Hammersley Inlet showcase the nutrient-rich, algae-laden waters of South Puget Sound with flavors reminiscent of wild mushrooms (especially boletes) and liver. Their moderate brine and intensely earthy finish reflect the unique terroir of an inlet far removed from the open ocean, intertwined with tidal flats and algal communities. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Hammersley Inlet, South Puget Sound, Washington
- Size
- Medium (2.5-3.5 inches)
- Shell Color
- White to gray
- Meat Color
- Cream
Perfect Pairings
What Experts Say
Across 6 sources, tasters describe this oyster as:
Unique notes: wild mushrooms, boletes, liver, Japanese mochi, cream of cucumber soup, foie gras
"Crazy sweet. CRAZY sweet. Like some sort of earthy/salty Japanese mochi dessert. Adorable, too. Manga oysters, all around."
sweetearthysalty
"Very nice oysters. Mild, rich, and herbal, like cream of cucumber soup."
mildrichherbalcucumbercreamy
"Have really enjoyed eating these at Westward in Seattle. Fresh, clean flavor."
freshclean
"Sea Cows are easy to love, especially if you like lots of flavor and something to chew on. The oysters themselves are rich, plump, and incredibly sweet. Compared to crisper-tasting Blue Pools, these critters are a study in merroir: in how a watershed's chemistry and microalgae influence an oyster's flavor."
richplumpsweet
"Sea Cows have a moderate brine and a decidedly creamy richness, and instead of the sharp cucurbit finish of Blue Pools, they are deep and funky. 'Earthy' is the word Hama Hama uses to describe them, which is true, but what came to my mind was wild mushrooms (especially boletes) and liver. Think of them as the foie gras of the coast."
moderate brinecreamydeepfunkyearthy
"They are renowned for their rich, plump, and delightful taste, often described as deep and funky. The nutrient-rich waters of Hammersley Inlet contribute to their unique flavor profile."
richplumpdeepfunky
"Tide-tumbled by the James gang of Hama Hama oyster fame, but in a completely different body of water from their tumbled Blue Pools, resulting in a sweeter, creamier, less tannic oyster."
sweetcreamy
About the Farm
Hama Hama Company
Hama Hama is based at the Hamma Hamma river delta in Washington State's Hood Canal, on the edge of the Olympic Peninsula, long known for their beach-grown oysters and tumbling expertise.
- Cultivation Method
- tumbled
History & Background
Sea Cow oysters were released by Hama Hama Company as a tumbled oyster from Hammersley Inlet in South Puget Sound, representing a completely different watershed from their flagship Blue Pools from Hood Canal.
Named after Steller's Sea Cow, a massive manatee (30 feet long and 10 tons) that once ranged across the Pacific munching on kelp, going extinct in the late 1700s.
Did You Know?
- Rowan Jacobsen called them 'the foie gras of the coast' due to their rich, earthy, mushroom-like umami flavors
- Described as 'Manga oysters' due to their adorable appearance and sweet flavor profile
- Tasting Sea Cows side-by-side with Blue Pools provides an ideal study in the differences between Hood Canal and South Puget Sound terroir
Sources & References
This information was compiled from 6 sources.
- Sea Cow - OysteRater — oysterater.com
- Sea Cow Oyster Profile - Hama Hama Oyster Company — hamahamaoysters.com
- Sea Cow - The Oyster Guide — oysterguide.com
- Sea Cow Oysters - The Oyster Encyclopedia — oysterencyclopedia.com
- Seven Places to Experience Portland at Peak Oyster - Willamette Week — wweek.com
- Oyster heaven: Hama Hama hits upon a tasty business model - Seattle Times — seattletimes.com
You Might Also Like
38 Degrees North
US East CoastA balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.
Apalachicola
US Gulf CoastWild-harvested Gulf Coast oyster from Florida's legendary Apalachicola Bay. Small, intensely briny, and robust with a distinctive flavor that earned global recognition as the pinnacle of oyster quality.
Bagaduce
US East CoastA distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.
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 →