Shibumi oysters are grown in Eld Inlet, in southern Puget Sound. It is 2½ inches with a smooth brown, purple, and white-striped shell. This tide-tumbled oyster is deeply cupped with incredibly clean and succulent meat. It has hints of cantaloupe and cucumber laced with subtle notes of salt and whispers of faint smoke on the finish.
Tasting Notes: salty, cucumber and smokey hints