Reach Island’s are an intertidally grown oyster from Case Inlet, which is located in southern Puget Sound, Washington. They are introduced to the beach at Reach Island after about a six-month start in Oakland Bay, WA. Oakland Bay is known for its particularly nutrient rich conditions, which makes for some fast initial growth, and it is also largely devoid of predators, like crabs and starfish, that are found around Reach Island and that just love young, thin shelled baby oysters. They are produced by a small, family run farm that has been in the business for over twenty years and who know how to do the work that is required to produce the nicely shaped oysters we crave. The water in southern Puget Sound is 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.
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.