Grown in bags staked to the beach in a famously long, narrow channel in southern Puget Sound called Pickering Passage. The narrow channel makes for extremely swift currents, which whisk an extraordinary amount of plankton-rich South Sound waters over and into the oysters. It’s like gavage for shellfish, resulting in what Hama Hama calls the “well-fed” South Sound profile: Full, sweet, and complex.
