Oysters - West Coast, North Bay, Farmed, USA
Washington State’s North Bay Oysters have a good meat-to-shell ratio. That’s means they’re fat, plump and full of succulent liquor. You’ll also enjoy a mild brine, with a subtle melon-like finish that’s exquisite.
Region & Fishery
When baby oysters attach themselves to a hard material, like an oyster shell, they are called “spat.”
North Bay Oysters are wonderful raw on the half shell, with a lemon and horseradish accompaniment. You may also broil or roast them with subtle herbs and butter, as well as fry or stuff them with seasoned breadcrumb.
North Bay Oysters deliver a good source of Selenium, Zinc, Iron and Magnesium and B Vitamins, as well as Omega-3 fatty acids. They are also low in fat and high in protein.
FFM Seafood Cooking Methods - Shucking Oysters
|Amount||Percent Daily Value|
|Total Carbohydrate (g)||6||2%|
|Percent Daily Value|
Info Source U.S. Food and Drug Administration