Pickering Passage is the body of water in southern Puget Sound, Washington that flows past the mouths of Hammersley, Totten, and Eld Inlets. It is a nutrient rich area that produces oysters that grow very quickly and that tend to have plump, full meats. They are cultured in the popular bag to beach method, reaching market size in about one year. Their flavor begins with a mild saltiness, followed by what’s generally a full sweetness, and finishing with the fruity aftertaste common to pacific oysters.
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.