Farmed using a rack-and-bag system, these are one of the few Hood Canal oysters I know that aren’t beach-cultured, though they are still exposed at low tides. They are tumbled quite a bit, which explains their deep cups and strong shells. They are a bit milder than most Hood Canal oysters, no doubt because they are off the bottom, and as sweet an oyster as you will ever taste. Since they are in the upper Hood Canal, not far from the sea, they are also quite salty. This combination of strong salt and strong sweet makes them a perennial favorite at Seattle oyster bars.