Hama Hama Oysters grow the old fashioned way, directly on the gravel where their namesake river flows out of the Olympic Mountains and into Hood Canal. Exposed twice a day by the outgoing tide, they're slow-growing, beach-hardened, and known for a clean, crisp flavor with a sweet finish that evokes melon rind or cucumber. Highly seasonal, Hama Hama tend to be sweeter in the spring and brinier in the fall and winter.

These are extra small Hama Hamas, with a shell length of 2.75" +/- .25."