Barron Point’s are an intertidally grown oyster from Little Skookum Inlet, which is in southern Puget Sound, Washington. They are introduced to the beach at Barron Point in large mesh growout bags that are placed on the bottom. After about a month, they are transferred out of the bags and onto the beach, and they finish their growout as beach cultured oysters. They are produced by a small, family run operation that is doing the work required to keep the oyster densities low both while they are in the growout bags and while they are on the beach. This in turn produces very nicely shaped oysters; round, deep cupped, and with well formed hinges. The water in southern Puget Sound is very high in nutrients and not too intensely salty. As a result, the oysters generally taste mildly salty, and the meats tend to have a lot of fat (glycogen) on them, making them plump and sweet. They often have so much sweet to them that it masks the fruity aftertaste common to the pacific oyster.
For longest shelf life, live oysters should be stored in a cold (35-40F, 1-4C), dark place and not disturbed. The box they arrive in should be drained of standing water by making holes in the bottom, or they can be transferred to a similar type of storage container, and then a damp towel should be placed on top of the oysters to keep them moist. Never let them sit in water.