Shibumi
📍 Skagit Bay · Washington
SpeciesPacific Oyster (Crassostrea gigas)
SizeMedium · 2.75"-3.25"
MethodTumbled
Salinity
MildBriny
Oyster profile
SweetSmokyPlumpLightly Briny
About Shibumi
Cultivated in the algae-rich waterways of Skagit Bay, Washington.
In plain words: sweet, smoky, plump, lightly briny, with light salt.
Where it grows
- Harvest region
- Skagit Bay, Washington
- Growing region
- Skagit Bay
- State
- Washington
- Country
- United States
Be the first to log Shibumi
Nobody on Shucks has rated it or said where they ate it yet. Had it? Log it in the app and it shows up here, with the restaurant, for everyone looking.
If you like Shibumi, try
IchibanWA
Skagit Shellfish Company · Skagit Bay
Also from Skagit Bay
Salinity SweetCucumber
Steamboat WharfVA
Steamboat Wharf Oyster Company · Rappahannock River
Shares 3 profile tags
Salinity SweetMeaty
SkippiesMD
Annapolis Oyster Company · Severn River
Similar salinity
Salinity Mild BrineSweet
HuckleberryMD
True Chesapeake Oyster Co. · Chesapeake Bay
Similar salinity
Salinity CleanBalanced
Shibumi oysters: common questions
What do Shibumi oysters taste like?
Shibumi oysters are described as sweet, smoky, plump, lightly briny, with light salinity.
Where are Shibumi oysters grown?
They're grown in Skagit Bay, Washington, Skagit Bay, Washington, United States.
How salty are Shibumi oysters?
Light: 2 out of 5 on the Shucks scale. A gentle salt that lets sweetness and cucumber notes through.
Where can I eat Shibumi oysters?
No restaurant has been logged yet. Shucks members add places as they eat them.
Tried Shibumi? Log it.
Rate it, save it, and scan the next menu you see.
