Rock Point Oysters Flavor Profile

Rock Point OystersRock Point Oysters are cultivated in the northern section of Dabob Bay in Hood Canal which is part of Puget Sound in Washington State. They are a beach cultivated oyster and are exposed to the air twice a day as the tides rise and fall. This exposure makes them clamp their shells closed tightly until the tides return, resulting in firm meats with hard shells and a longer shelf life than oysters which are never exposed to the air.

Rock Points are small as far as oysters on the half shell go, with an average market size of 2.5″ to 2.75″. They take about 3 years to reach harvest size. They have a creamy texture, sweet flavor with a medium salinity and a cucumber finish.


Rock Point Oyster
LocationNorth Dabob Bay, Hood Canal, WA
SpeciesPacific Oyster (Crassostrea gigas)
Oyster Availability Year Around
Sizeup to 2.75″
Oyster CultivationIntertidal Beach cultivated
Oyster Flavor ProfileRock Point oysters are a small oyster with a creamy texture, sweet flavor, a medium salinity and a cucumber finish.
Salinity3.1% (3.5% is full ocean salinity)


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