Sold whole, live only in shell
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Origin: Morro Bay, CA
Farm Method: Bag grown, SEAPA
Grassy Bar is an oyster bed on California's central coast owned and operated by the Trevelyan family since 2009. Founder and owner George Trevelyan brings over 21 years of experience in the shellfish business to this wild site in Morro Bay. We are thrilled about the taste and beauty of the oysters here and can't wait to share them with you.
They are grown in mesh bags directly on the natural mudflats in Morro Bay's intertidal zone. These market-ready oysters are raised off the bottom onto racks for a few days before harvest to purge any silt that could be in their shells. On harvest day they are lifted from the clean, cold water of the bay, washed, and individually inspected and counted.
These oysters present a unique flavor profile influenced by the salinity and ecology of the waters that flow in and out of Morro Bay - they hit the palate with a strong, briny flavor of salt and ocean followed by the unmistakeable freshness of garden cucumber and a lingering wet-river-stone minerality. We think they are best enjoyed with just a squeeze of lemon.