Totten Virginica
Crassostrea virginica
An unlikely Pacific Coast triumph of the Eastern oyster. Thriving exclusively in Washington's famed Totten Inlet, these plump, firm oysters deliver bold briny intensity, rich buttery flavor, and a sweet finish that earned them Best Flavor at the East Coast Shellfish Growers competition.
Flavor Profile
Finish
Buttery with a hint of sweetness
Expert Notes
Totten Virginica oysters represent a remarkable hybrid character—an Eastern virginica species thriving in the algae-rich waters of Washington's legendary Totten Inlet. These notoriously finicky oysters only flourish where Little Skookum Inlet's nutrient-dense waters mix with deeper Puget Sound currents. The result is ridiculously plump meats with bold briny flavor, intense buttery richness reminiscent of bacon fat and foie gras, and a surprising sweet finish that combines the best traits of both coasts. Awarded Best Flavor at the East Coast Shellfish Growers Association competition. Origin & Characteristics
- Species
- Crassostrea virginica
- Native to
- USA (Atlantic Coast)
- Grown in
- Totten Inlet, Puget Sound, Washington
- Size
- Small to Medium (2-3 inches)
- Shell Color
- Barnacle-encrusted, gray-white
- Meat Color
- Plump, cream to light gray
What Experts Say
Across 8 sources, tasters describe this oyster as:
Unique notes: sea-salt kiss, springy texture, incomparable texture
"Meanwhile, the Totten Virginicas were large and in charge."
largemeaty
"Totten Virginica, with its briny taste and light metallic finish."
brinymetallic
"Some feel that a Totten Virginica is the best oyster on earth. By nature, it's a virginica, the East Coast oyster, celebrated for its superior texture. But it's grown on the West Coast, and all the sweetness and ripeness of the Pacific washes through it."
sweetripesuperior texture
"At this time of year, a Totten Virginica right off the beach, it's hard to beat. It smacks of a sea-salt kiss: crisp, brisk, briny."
brinycrispbrisksea-salt
"Taylor Shellfish also grows an Eastern oyster in Totten Inlet. With the incomparable springy texture of an Eastern oyster and the ripeness imparted by Totten Inlet, the Totten Virginicas is a great oyster."
springy textureripe
"These unique 3″-size oysters have an attractive pear shape with a somewhat flat top shell and slightly concave bottom shell. The edge is smoother than and lacks the sharp flutes of, the Pacific and Kumamoto Oysters with meat that is beige-cream with a thin slightly black or brown trimmed mantle."
full flavorrobust
About the Farm
Taylor Shellfish Farms
The Taylor legacy reads like a Wild West tale. The family has been in the oyster business for about 120 years, with Taylor Shellfish growing Eastern oysters in the Pacific Northwest's Totten Inlet.
- Cultivation Method
- beach culture
History & Background
The Eastern oysters took particularly well to beds in Totten Inlet, their Totten Inlet Virginicas a popular expression of that East-Coast-meets-West-Coast sensibility.
Totten Virginica represents a unique hybrid approach, bringing the celebrated texture of the Eastern virginica oyster to Pacific waters, creating what some consider one of the best oysters available.
Did You Know?
- Totten Virginica won Best Flavor at the East Coast Shellfish Growers competition despite being grown on the West Coast
- The oyster is featured in Jon Rowley's famous 'Walrus & Carpenter Picnics' - moonlight oyster-eating parties held on the tide flats during rare low minus tides
Sources & References
This information was compiled from 8 sources.
- A Week in the Life of an Oysterholic — In A Half Shell
- On Food: Totten Virginica: A new name in oysters to savor — Seattle PI
- What Kind of Oyster Eater Are You? — The Oyster Guide
- Q&A: Love oysters? Here's how to truly understand and appreciate these delicious bivalves — Los Angeles Times
- Life on the Flats - Totten Inlet Oysters — Portrait Magazine
- Oysters, Totten Virginica — Santa Monica Seafood
- Totten Virginica Oysters — Chefs Resources
- Oyster Farming in Washington, Part 2 — HistoryLink
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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 Atlantic Oyster (C. virginica): From Maritime Brine to Gulf Sweetness
Deep dive into America's indigenous East Coast oyster - flavor profiles, regional variations, and famous varieties
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 →