Samish Bay was where the first Pacific oysters grew in 1919 after being tossed from their cargo ship. It has been chock-full of them ever since. Its shallow, firm-bottomed shores are ideal for beach culture, and that’s what you see in Samish. Numerous oyster growers, including some of the biggest, have farms in Samish Bay. Whomever is producing a Samish Bay, expect a less cleaned-up version of a Penn Cove Select—rough, lichen-green shells, medium salt, and plump, sweet, mild meats.