Whitecap-whipped Dabob Bay forms the hood in Hood Canal’s cobra shape. Hundreds of feet deep, surrounded by steep, dark, unbroken evergreen forest, it grows good oysters. It was the spot chosen by Taylor Shellfish for its hatchery, due to the clean, clear waters. Those waters are not algae-rich—the bay is too cold and too far from any substantial source of nutrients—which is what you want in a hatchery. You don’t want wild algae competing with the select strains you introduce to the water you draw from the bay. With limited food, Dabob oysters grow slowly, staying light and crisp and salty.