Baywater Indigo
About Baywater Indigo
Grown by Baywater Shellfish in suspended cages 60 feet down off Hood Head, in cold, fast-moving water alongside Washington's sustainable kelp farms. Mechanically tumbled, with high salinity and a cucumber finish.
In plain words: very briny, umami, cucumber, fresh, with salt bomb salt.
Where it grows
- Harvest region
- Hood Head, northern Hood Canal
- Growing region
- Hood Canal
- State
- Washington
- Country
- United States
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Baywater Indigo oysters: common questions
What do Baywater Indigo oysters taste like?
Baywater Indigo oysters are described as very briny, umami, cucumber, fresh, with salt bomb salinity.
Where are Baywater Indigo oysters grown?
They're grown in Hood Head, northern Hood Canal, Hood Canal, Washington, United States by Baywater Shellfish Company.
How salty are Baywater Indigo oysters?
Salt bomb: 5 out of 5 on the Shucks scale. Full ocean. Big brine from start to finish.
Where can I eat Baywater Indigo oysters?
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