Slideshow

Slide Show: An Oyster Tour at The Parish

September 17, 2014

Kumamoto Oyster

Everyone's favorite oyster! Ethan and Tobias recommend this delicious variety to first time oyster eaters and seasoned lovers alike. Sweet, fruity, creamy, and rich, the Kumamotos take about a year and a half to reach this size. This oyster came from Ore

Hama Hama, or Boomstick

Hama Hama was one of the first oyster farms on the west coast to brand their oysters, producing delicious oysters in the Northern reaches of the Hood Canal in Washington's Olympic Peninsula. These beach-grown beauties are prized for their clean, melon-ri

The Chelsea Gem, or Pacific Oyster

The deeply-rounded shell of this oyster was created through a pioneering new method of oyster farming from Chelsea Farms in Olympia, Washington. The bag-and-buoy system works because the bags of oysters are tied to a post on one end and a buoy on the oth

"Tillamook Sweets" from Hayes Oyster Co.

Jesse Hayes of the Hayes Oyster Company (Oregon's oldest) grows these fluted oysters in the Tillamook Bay. Hayes has been very involved with the Oregon Department of Agriculture, helping to develop regulations for oyster farming and improved methods of s

Pied de Cheval, or European Oyster

The native oysters of France, these rare stunners are named after horseshoes for their large, round shape. The most prized of this species come from France's Belon River, and can grow to the size of dinner plates, though the largest of the species are ge

The Virginica, or Atlantic Oyster

These curved shells were grown in Sheepscot Bay, Maine, and are prized for their oceanic, salty flavor (not fishy--a fishy oyster is a sign of age, not freshness). Eastern oysters tend to be larger and flatter than their West Coast counterparts, with mor

The Native, or Olympia Oyster

These little guys are the only species of oysters that are native to the west coast (much loved by Lewis and Clark), with a woody, earthy flavor and a coppery finish. Despite their small size, these oysters grow very slowly, taking 3 to 4 years to reach

Ever wonder about the differences between the offerings on the raw bar menu? We sat down (slice of lemon in hand) to explore five different species of oysters from around the world with local bivalve experts Tobias Hogan and Ethan Powell. Each variety's shape, size, and flavor is unique to how and where it is raised, from coastal Oregon bays to France's famed Belon River. Hogan and Powell offer up all these and more at their oyster outposts The Parish (in the Pearl District) and EaT: An Oyster Bar on North Williams. Let's get crackin...

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