Snow Creek
Crassostrea gigas
A challenging Pacific Northwest oyster from Discovery Bay, Washington. Suspension-cultured at 60 feet deep, delivering firm, plump meats with robust brininess, distinctive iron-mineral notes, and a sweet finish.
Flavor Profile
Finish
Sweet, distinctive iron notes
Expert Notes
Snow Creek oysters are cultivated in the pristine, nutrient-rich waters of Discovery Bay at 60 feet deep using suspended tray methods, resulting in firm, plump meats that spend their entire lives feeding. The cold, clean waters fed by Snow Creek in the Olympic Mountains produce an oyster with mild to robust brininess, a distinctive iron-mineral complexity, and a notably sweet finish. These suspension-cultured beauties showcase clean, balanced flavor with shells featuring purple and pink streaks—a hallmark of their pampered growing conditions. Origin & Characteristics
- Species
- Crassostrea gigas
- Native to
- Japan
- Grown in
- Discovery Bay, Olympic Peninsula, North Puget Sound, Washington
- Size
- Medium (up to 3 inches)
- Shell Color
- Purple and pink streaks, brittle
- Meat Color
- Plump with black mantles
What Experts Say
Across 7 sources, tasters describe this oyster as:
Unique notes: iron tang, hazelnut, fish sauce, creosote, broth
"They are both sweet and salty, with a distinctive Disco Bay iron tang. The delicate shells have an orange-brown tint to them and a black stripe reminiscent of Long Island's Peconic Bay oysters."
sweetsaltyironmetallic
"Snow Creek Flat—the strongest, most terrifying oyster in Washington State. I've seen people contort their faces upon trying one and start spitting out words like 'creosote.' Or, 'I feel like I just licked a piling!' Broth and hazelnut and fish sauce, sure."
brothhazelnutfish sauceintensecreosote
"On the half shell size, clean and balanced taste, what gigas should taste like…"
cleanbalanced
"Snow creek oysters offer a mix of sweet and salty flavors, beginning with a pleasant taste and ending on a briny note."
sweetsaltybriny
"This oyster has a firm, plump meat with a briny and sweet aftertaste. They vary in size depending on the time of year. Raised in Discovery Bay, Washington."
firmplumpbrinysweet
"Snow Creek Flat oysters have beautiful shells with deep cups, but they are an oyster shucker's nightmare because their shells are brittle since they never had to fight for survival. The oyster flavor is robust and intensely briny."
robustintensely briny
About the Farm
Snow Creek Seafarms (Port Discovery Seafarms)
Est. 1989The Madsens' oyster operation began in 1989 by raising oyster larvae, known as oyster seed. They own Port Discovery Seafarms, an oyster farm on the eastern shore of Discovery Bay in Jefferson County.
- Cultivation Method
- suspended culture
History & Background
Snow Creek is one of the original suspended culture operations in Northern Puget Sound, utilizing the deep waters of Discovery Bay where natural beaches don't exist.
Snow Creek is recognized as a distinct oyster appellation in the Northern Puget Sound region, known for producing oysters with distinctive characteristics tied to Discovery Bay's unique conditions.
Did You Know?
- Snow Creek oysters are grown in water 60-90 feet deep, near the mouth of Discovery Bay where the bottom drops to 300 feet
- The delicate shells have an orange-brown tint and black stripe reminiscent of Long Island's Peconic Bay oysters
- Snow Creek Seafarms also produces Snow Creek Flat, described as 'the strongest, most terrifying oyster in Washington State'
Sources & References
This information was compiled from 7 sources.
- Snow Creek - The Oyster Guide — oysterguide.com
- Snow Creek Oyster — oysterater.com
- Snow Creek Oyster - Chefs Resources — chefs-resources.com
- The Oysters of the Pacific Northwest — theoysterbar.net
- Oysters - Fortune Fish & Gourmet — fortunefishco.net
- WDFW vs Madsen Case - Washington State Court — courts.wa.gov
- Snow Creek Flat Oyster - Chefs Resources — chefs-resources.com
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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
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