North Bay oysters are grown intertidally on some of the northern most beaches of Case Inlet, which is located in southern Puget Sound, Washington. Their hatchery produced seed spends some little time in a FLUPSY (floating upwelling system) then is spread about the sand and gravel beaches of this calm, nutrient rich bay. After twelve to fourteen months, the finished product is ready for harvest. The shells themselves are really nice, with lots of fluting adorning a somewhat thick and beach hardened shell. Thanks to all the food in the water the meat to shell ratio is very good, they’re fat and sweet. With a mild brine, their flavor finishes with the fruity or melon-like aftertaste common to the pacific oyster.