Taylor Shellfish Farms is a 5th generation family-owned company producing Olympia, Kumamoto, Pacific & Virginica oysters, Manila clams, Mediterranean mussels, geoduck, & shellfish seed for nat'l & internat'l markets.
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Important Things You Should Know About Raw Oysters
Raw oyster should be shucked just before consuming to ensure maximum freshness.
Raw oysters are often served on a bed of ice with lemon or vinegar, which can enhance their flavor.
Raw oysters are a good source of vitamins and minerals, including iron, zinc, and vitamin B12.
Raw oysters should be thoroughly chewed to help with digestion, as they can be tough to digest if not properly broken down.
Raw oysters can sometimes contain harmful bacteria, so it is important to only consume oysters from reliable sources, like Taylor Shellfish Farms, and to handle them properly to minimize the risk of foodborne illness.
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Order Fresh Oysters Online from Taylor Shellfish Farms
The first step in enjoying the best oysters is to ensure that they are fresh. Our oysters are carefully selected from the best oyster beds and shipped directly to your door to ensure optimal quality and taste. With a crisp, briny flavor, our oysters are the perfect addition to any meal or gathering.
Perfect for Any Occasion
Whether you're hosting a dinner party, enjoying a romantic night in, or just want a quick snack, our oysters are the perfect choice. Their versatile flavor profile and easy-to-open design make them a hit with seafood lovers of all kinds. Whether you prefer them raw on the half-shell or as baked oysters with your favorite toppings, our oysters are sure to impress.
Sustainable and Eco-Friendly
At our company, we believe in doing our part to protect our planet. That's why we source our oysters from sustainable and eco-friendly farms, ensuring that your purchase not only tastes good, but is good for the environment. With a commitment to quality and sustainability, you can feel good about your purchase with us.
Order Fresh Oysters Online from Taylor Shellfish Farms
Enjoy the best oysters delivered straight to your door. Choose from a variety of sustainable and eco-friendly options at Taylor Shellfish Farms. Order now and taste the difference.
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raw oyster- Taylor Shellfish Farms
Shop online for Raw oysters delivered to your home, anywhere in the US from Taylor Shellfish Farms. Get Fresh Oysters shipped fresh to your front door. For more details Visit:https://buy.taylorshellfishfarms.com/oysters/
Or Contact us-360.426.6178
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Not Your Typical Harvest: How Oysters Are Farmed
The word “farm” typically brings to mind images of cows, chickens, and green crops growing in a vast pasture. However, you won’t see any of these things at an oyster farm.
Most people have little idea how the fresh oysters on their table got to be there, so we’ve decided to answer some of the FAQs we receive about oyster farms. Here’s everything you need to know about how raw oyster goes from farm to table:
Oyster farms are strategically placed
Most types of shellfish specifically grow in either saltwater or freshwater. Scallops and lobsters stick to the salty seas off the East Coast, while some varieties of live clams and live mussels solely in rivers and lakes.
Oysters are unique in the sense that they like a mix of the two. In the wild, an oyster’s natural spawning point is an area near the coast where the ocean meets a freshwater river. Also known as estuaries, these places result in a brackish water environment with a lower salinity than the ocean but a far higher salinity than the rivers that feed into them.
As a result, oyster farms began their operations in these specific areas and remain there today.
The type of live oysters an oyster farm cultivates depends on the area
Did you know that there are more than 200 varieties of oysters? As you can imagine, each type of oyster requires different water and care conditions.
For example, the Crassostrea virginicia, better known as the Easter oyster, spawns in the briny waters of the Atlantic Ocean. Oyster farms in the Chesapeake Bay are perfectly located to cultivate this type of oyster, as they don’t thrive off of the Pacific Ocean. Meanwhile, oyster farms in Puget Sound (like ours!) have the perfect water temperatures to cultivate Pacific oysters.
Other types of oysters, such as the Pinctada genus of pearl oysters, prefer warm water temperatures. You can find these shellfish and their signature shiny, mother-of-pearl oyster shells at farms in places like Fiji, Tahiti, and the Persian Gulf.
Oysters require more care than you would think
Long before you pick up an oyster knife and begin shucking to reach that succulent oyster meat, shellfish farmers had to put in a significant amount of work to ensure that you could enjoy them!
Oysters are bivalves, meaning that they are filter feeders, sucking in and pushing out water to find food. They do this nonstop, and some oysters can even filter over 50 gallons of water every day!
Oyster farming requires more work than simply harvesting the shellfish at the end of each season. In fact, ensuring that we deliver the highest quality product to every home and oyster bar requires quite a bit of aquaculture know-how.
Our bivalves need to be protected from predators that eat oysters, like anemones, crabs, and sea birds. Though oysters are a difficult meal, carnivores are attracted to them as they are rich in calcium.
The oysters are placed in baskets or strong mesh bags, which helps to keep the predators out but also allows them to be jostled on every side by the ocean’s waves. This results in a fuller, deeply cupped oyster with firm and succulent meats.
Like any type of crop or livestock, the oysters must be carefully monitored—water temperatures, salinity levels, or disease—which is a full-time job.
When live oysters are harvested, they must quickly be cooled using refrigeration to ensure that they are safe to eat. From there, their meat can be harvested by our professional shuckers and tinned or shipped with cooling packs across the globe.
Next time you enjoy an oyster sampler with mignonette or cocktail sauce, remember that it took a lot of work to get them to you! At Taylor Shellfish Farms, we��re happy to give you the highest quality oysters ready for all your needs.
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Oyster Kit - Stuffed & Roasted Oysters |Taylor Shellfish Farms
Taylor's baked grilled oyster Kit Fresh, Live, Pacific North West harvested oysters shipped to your Home. Order stuffed and roasted oysters today.For more details Visit: https://buy.taylorshellfishfarms.com/oysters/taylors-baked-grilled-oyster-kit
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Oysters for Sale - Taylor Shellfish Farms
Shop online for Oysters for Sale from Taylor Shellfish Farms. Get Fresh Oysters shipped fresh to your front door.
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Whether you're trying out new clam recipes or an old favorite, one thing is for sure: you won't have sand in your meal after following these steps.
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Taylor’s Frozen Baked Oyster Kit - Stuffed & Roasted Oysters
Taylor's baked oyster Kit-Fresh, Live, Pacific North West harvested oysters shipped to your Home. Order stuffed and roasted oysters today.
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Fresh Oysters for Sale Online - Buy Live Oysters | Taylor Shellfish Farms
Shop online for Raw and live oysters delivered to your home, anywhere in the US from Taylor Shellfish Farms. Get Fresh Oysters shipped fresh to your front door.
SHOP NOW !
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A Beginner’s Guide to Live Clams
Clams are a popular shellfish to add to coastal meals, but if you aren’t lucky enough to live near the Atlantic Ocean on the East coast or the Pacific on the West Coast, you may not know much about clams. Live clams are great for more than just clam chowder and steamers!
Our main attraction here at Taylor Shellfish Farms may be oysters, but we still like to show the live clams a bit of love. Here’s everything we wished people knew about live clams:
Clams, mussels, scallops, and oysters are not the same.
If you are new to shopping at a fish market, you may be confused as to why the fishmongers are selling hundreds of different types of shelled creatures, some of which are wildly expensive. They are all shellfish that live in salt water, so what’s the difference?
Live clams, scallops, live mussels, cockles, and oysters do look similar—we’ll chalk it up to the shells—and have similar roles in the ecosystem. They are all bivalves, mollusks, and filter feeders that spend their lives sitting and swimming (yes, they swim!) around the water. Additionally, there are many different types of each shellfish species, which dictates where they are raised and how they taste.
Clams are one of the most unique types of shellfish in terms of variation. All of the mentioned bivalves can be found across the world’s oceans, but some types of live clams can be found in freshwater, which tastes very different from their briny counterparts. Live clams generally have smooth, shiny shells can live in both cold water and warm water, and are one of the most sustainable types of seafood. Even stranger, there are both hard shell clams and soft shell clams!
When compared to other shellfish, clams are chewy with exceptionally strong flavor profiles that can be either salty or sugary sweet, making them great additions to many different dishes.
Clams need to be cooked live
Though clam meat can be tinned, clams need to be cooked live to ensure safety. Whether you are purchasing clams at a fish market or a grocery store checkout, make sure you buy live clams! Live hard shell clams will have a shell that is tightly closed, not loose, chipped, or damaged. On the other hand, live soft shell clams have shells that don’t entirely close.
To make sure that you are buying live clams, if you notice a shell that is slightly ajar, tap the side of the shell. In response, the live clam should quickly close its shell or retract its siphon. If it doesn’t, the clam is likely dead and is not safe to eat.
The ways to enjoy live clams are endless!
Since there are so many different types of live clams with vast flavor profiles, they can be enjoyed using a wide range of clam recipes.
Littleneck clams are small and salty, perfect for coastal clam chowder. The oddly-shaped razor clams are a delicious centerpiece to a spaghetti dinner with a side of white wine. For simple steamed clams, manila clams have a sweet, succulent taste. Cherrystone clams are the perfect choice for a decadent dish of clams casino. Meanwhile, the giant Topneck clam is a prime pick for a seafood-themed BBQ!
With so many ways to cook clams, the possibilities are truly endless. Even if you aren’t a citizen of a coastal state like Oregon or Maine, you should give live clams a try!
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Oysters - Taylor Shellfish Farms
Are you searching for Oysters? Our shellfish farms yield some of the best fresh oysters. We farm oysters in several locations across Western Washington and British Columbia, each capturing unique flavor profiles. Visit us today.
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Live clams - Taylor Shellfish Farms
Live clams are great for more than just clam chowder and steamers. Since there are so many different types of live clams with vast flavor profiles, they can be enjoyed using a wide range of clam recipes. Visit us today.
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Shucked Oysters: What is shucking and how do I do it?
When talking about oysters—or any type of shellfish, really—shucking is an important part of the discussion. For those who are new to buying shellfish online, it can be difficult to decide between buying shucked oysters, oysters on the half shell, or live, raw oysters.
Put simply, oyster meat cannot be enjoyed without properly shucked oysters. “Shucking” oysters, clams, and other types of shellfish are when an oyster shell is forcibly opened using an oyster shucking knife to get to the succulent oyster meat within.
The only time you don’t have to shuck an oyster yourself is when you purchase tinned oyster meat or go to an oyster bar and order the oysters Rockefeller—they’ve already been shucked for you!
How do I shuck an oyster?
Whether you’re a first-time shucker preparing an oyster appetizer for your guests or you’re a Chesapeake Bay native on your way to creating the perfect oven fried oysters recipe, it’s important that you know how to shuck an oyster. At Taylor Shellfish Farms, one of the most frequently asked questions (FAQs) is from new customers; right after their delivery date, they look at their raw oysters and realize they don’t know how to shuck their oysters.
Using the correct oyster shucking technique is important because if done recklessly, you can accidentally damage the oyster meat inside.
Here’s what you’ll need:
- Fresh oysters — for the first time, we recommend larger oyster types, like Pacific oysters, because it makes it more difficult to cut yourself by accident.
- Oyster shucking knife
OR
- Paring knife
- Something to protect your hands, like an oven mitt or dish towel
How to Make Shucked Oysters
Clean your oysters (check out our article about how to clean clams and oysters here).
Put on an oven mitt or wrap your hand in a towel.
Firmly grip your oyster cup side down. Oysters will be flatter on one side and the other will have a deeper “cup”. This is where the oyster meat is.
Either in your hand or resting the oyster on a flat surface (this is easier for beginners, but don’t put too much pressure on the oyster), locate the “hinge” of the oyster shell. This is where the shells are joined together rather than just closed by the oyster’s muscles. The hinge will be near the end of the oyster.
Insert your oyster shucking knife just in front of the hinge, between the bottom shell and the top shell.
Holding your oyster knife steady, be careful not to dig into the oyster meat within, and push through as far as you can until you can see the point of the oyster knife come out the other side of the shell.
Firmly twist the shucking knife in place to open the hinge. You will likely hear and feel a small “pop”. Some oyster shells are stronger than others, so keep trying if it’s stubborn!
Once the hinge has been opened, slide your knife along the length of the shell, be careful to keep the point of the knife visible on the other end, and ensure that the blade is flush with the top shell so you don’t damage the meat.
Once you have cut along the length of the entire shell, gently twist the shucking knife once again to pry open the shell completely, with the open oysters revealing the meat inside.
And there you have it! Your very own fresh-shucked oysters!
BONUS STEP: If you don’t plan to eat your oysters “on the half shell” and instead just need the meat, take a sharp paring knife and cut closely along the bottom, carefully lifting the meat from the oyster shell.
Next comes the hardest part—how to prepare them! You can enjoy these oysters on the half shell raw with lemon wedges and mignonette or saute with horseradish cocktail sauce. Or, if you followed the bonus step, why not try a hearty oyster stew or chowder?
Either way, the best oysters are the ones you prepare yourself, so they are sure to be delicious!
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