The Shigoku oyster is a suspended culture pacific oyster that is repeatedly tumbled during the course of its grow-out. It is raised in two different Washington locations; coastal Willapa Bay and northern Puget Sound’s Samish Bay. The tumbling process takes place while the oyster is in the water by means of a round floating basket that is constantly turned end over end by wave and tidal action. The result, which takes almost two years, is an oyster that has a smooth, hard shell and a very round shape. It tends to be salty, mildly sweet, with a long fruity finish.
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.