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| January 21, 2016 Shelton Mason County Journal |  |
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Thursday, Jan. 21, 2016 - Mason County Journal - Page A-13
When farming
oysters through
the tumble
method, Hama
Hama Oysters
fills bags with
oysters and
attaches them
to poles in tidal
pools. As the
tide rises, the
bags float and
flip 180 degrees
around the
pole, rotating
the oysters
in the bags.
This creates
fatter, more
condensed
oysters that
retain flavor
longer after
being shucked,
according to
Lissa Monberg,
marketing
director at
Hama Hama
Oysters.
Photo courtesy of
Taylor Shellfish
By BRIANNA LOPER
brianna@masoncoun com
People living in the region have
long known the culinary pearl that is
the Pacific Northwest oyster. From an-
nual festivals to sports team mascots,
the shellfish has gotten its fair share of
love from Washingtonians.
But now, the entire continent must
bow to its power.
Oysters from the Pacific Northwest
-- specifically, those from Mason Coun-
ty -- have been ranked top in North
America, thanks to the first official
blind taste-test competition.
Both Hama Hama Oysters and Tay-
lor Shellfish ranked among the top four
best oysters at the North American
Oyster Showcase in Gulf Shores, Ala-
bama, in November.
"Because of the type of oysters they
are and the way they're grown, North-
west oysters have full meat and rich
flavor," said Marco Pinchot, director of
brand marketing for Taylor Shellfish.
"They're fat oysters, and the Northwest
is known for that."
Hama Hama's Blue Pool oyster, har-
vested in Mason County, came in first
place, with a score of 93 out of 100.
A panel of 12 judges, made up of
chefs and other oyster experts from
across the United States and Canada,
awarded scores based on taste, texture
and appearance to more than 25 oys-
ters from across the continent.
Taylor Shellfish, also based in Ma-
son County, came in a close second, and
received 92 points for its Shigoku oys-
ter, harvested at its location in WiUapa
Bay.
Third place was an oyster from Brit-
ish Columbia, but Taylor Shellfish
scooped up fourth and eighth place company doesn't take the taste test too
with its Totten Inlet and Kumamoto seriously.
oysters, respectively. However, she said the company is
"It's interesting that the top four are happy that it and Taylor Shellfish Were
all from the West Coast," Pinchot said, acknowledged for their hard work.
adding that he thinks this may be the Both companies use a fairly new
only blind taste-test of this nature in type of farming called tumble farming,
the county. ~ which continually moves the oysters as
This is the first year beth companies they grow, They secure bags full of oys-
have sent"oysters to the showcase, and ters to posts along the shoreline and let
both said they have never participated the tide and waves do the work.
in taste-test competitions of this na- Oysters grown this way generally
ture before. ~ ' have a more compact body that allows
"I think our big takeaway is not them to retain flavor and juices longer
that the Blue Pool is the best, but that after being shucked, which creates a
Northwest oysters are really getting unique flavor.
recognized for their great taste," said Pinchot said that Taylor Shellfish is
Lissa Monberg, marketing director for already looking forward to next year's
Hama Hama ...... competition.
Monberg said that because people,s =We want to say, 'Congrats' to Hama
preference for oyster taste and texture Hama, but we're coming for you next
varies so much across the country, the year," he joked.
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