As I slid my feet into a pair of gumboots and grabbed my bucket and trowel, I wondered what on earth I had gotten myself into. Too late to turn back, I headed out onto the rocky beach in search of Washington oysters. Seagulls soared above me and barnacles crunched beneath my feet with every step I took towards the ocean’s gentle waves.
Never one to shy away from an adventure, I was part of a group participating in a Tide to Table Feast. Tide-to-table dining is a concept akin to the well-known farm-to-table movement but with an interactive feature. It offers a culinary adventure set against the scenic backdrop of the Pacific Northwest coastline.
Washington Oysters at Triton Cove State Park
The location for our escapade was Triton Cove State Park in Washington. This small day-use park on Hood Canal boasts 555 feet of shoreline, making it the ideal location for oyster foraging.
Our journey began 2.5 hours earlier when we departed Seattle and rode the ferry from Edmonds over to Kingston. The picturesque 30-minute ferry ride broke up the drive and made us feel like we had left the city far behind.
Upon arrival, we were greeted with an artfully displayed charcuterie spread of fruit, cheese, crackers, and Washington oysters. We sampled Hama Hama, beach-grown, larger shell Washington oysters with flavors of melon and cucumber, and Blue Pool, tumbled, deep-cup Washington oysters with hints of carrot and lettuce.
We learned that while these oysters have a different look and taste, they are the same species of oyster. Hama Hama are beach grown while the Blue Pools are moved to rack and bag at a young age. The constant tidal tumbling affects both their appearance and taste.
Washington Oysters and Wine Pairing
James Mantone, the owner of Washington’s Syncline Winery, joined us and began pouring his 2023 Picpoul. This white wine variety was new to me but paired beautifully with the fresh oysters. Oysters and wine? Yes, please! We were blissfully unaware that we would later be equipped with gumboots, gloves, and a trowel to forage for our own oysters.
While we enjoyed our wine and cheese, and the oysters graciously shucked for us, we received instructions on oyster identification, harvesting and shucking techniques. This was to prepare us for what was to come.
Our guides showed us how to properly shuck an oyster. After watching them expertly shuck countless oysters, we were nearly tricked into thinking it would be easy.
We should’ve known better seeing as our tour guide, Angela Chen, owns the company and has shucked her fair share of oysters. We watched her shuck raw, local Washington oysters like a pro. As fast as she could shuck, we squeezed fresh lemon juice onto each one and slurped them down between sips of wine.
Foraging For Wild Oysters on the Beach
We were thoroughly enjoying the spoils of Angela’s efforts when she told us that it was our time to shine. She pointed to the gumboots and told us to gear up. With moral support and encouragement, we dutifully headed down the beach to find and shuck our own oysters.
Bucket in hand, I slowly strolled toward the water while my eyes searched the beach for oysters. Angela instructed us to head to the shoreline, explaining that’s where the freshest oysters will be. You don’t want to pick ones that have been lying on the sand in the hot sun all afternoon. The closer to the water the better, so that’s where we were all headed.
As I stepped closer to the ocean’s gentle waves, I took a moment to appreciate the beauty that surrounded me. Deep in the Pacific Northwest, I had forests behind me and the Pacific Ocean calling out in front of me. I could hear not only the crunch of barnacles but also the call of seagulls circling above. They were no doubt looking for their next meal as well.
Having arrived at the shoreline, I scanned the beach for oysters. Much to my surprise, they were everywhere. However, not all were suitable for shucking. For every one that went into my bucket, two went back onto the beach. Many were stuck together, while others had broken shells. Some were too small but I managed to find quite a few that were suitable.
Shucking an Oyster
Once my bucket was filled with a dozen or so oysters, it was time to test my shucking skills. Dumping out my oysters into a pile on the beach, I flipped my bucket upside down to create a seat for myself. It was time to see if I could do it. Could I shuck an oyster the way I’d been shown?
I carefully inserted the oyster shucker knife into the hinge and began to slowly turn it. Once I heard it pop, I knew it was open. I then carefully ran the knife’s edge along the underside of the lid until I could open the shell. Tossing the lid aside, I ran the knife under the oyster to release it from its shell.
“You did it!” our guide Angela exclaimed as I pulled the shell in half, revealing a fresh, juicy oyster. Grabbing a lemon wedge, I squeezed it on top of the oyster and slurped it down. In under a minute, I had foraged, shucked, and slurped an oyster.
They weren’t all that easy and some I gave up on and threw back to the ocean, but the Washington oysters I did shuck filled me with a sense of pride and accomplishment and a newfound respect for those who regularly shuck oysters.
I don’t know if you’ve ever tried to shuck an oyster, but it’s anything but easy.
Tide-to-Table Dining Is An Al Fresco Event
After we had shucked our foraged oysters on the beach, we headed back to enjoy lunch. We made our way across the beach to the park where our picnic table was waiting in the shade of tall trees. It was time to enjoy a carefully curated 3-course meal featuring locally sourced ingredients in an al fresco setting.
As we swapped our gumboots for our shoes, Angela was putting the finishing touches on our meal. Lunch consisted of garlic butter clams, seared wild salmon with an herbed salad, and a decadent lemon cream and blackberry parfait dessert.
Each course was perfectly paired with a glass of Syncline wine.
Our fresh seafood three-course lunch with Savor The Wild Tours ©Kat Anderson
Shucking Oysters Is No Small Feat
Shucking an oyster is far more challenging than I ever imagined. I’ve spent countless happy hours watching oyster shuckers prepare them on the half-shell, not giving it a second thought. I’ve watched plate after plate of oysters artfully laid on ice leave the kitchen.
I didn’t think it was possible, but I now enjoy oysters even more after this experience.
This fun, educational, and delicious culinary adventure will go down in history as the freshest seafood I ever had the pleasure of eating.
The company behind this venture is Savor the Wild Tours. They offer a variety of immersive tours just outside of Seattle. Ours was the Tide to Table Feast where sustainability and the great outdoors intersect and connect with Seattle’s flourishing food and wine scene.
Washington state has plenty of wild oysters waiting to be foraged but if you’d rather let someone else do the hard work, it’s also home to some of the most vibrant oyster farms in the country.
This author’s visit was hosted by Visit Seattle.
You may also enjoy reading:
- The World is My Oyster, and the Oyster is My World
- Seattle, Washington: Best Things to See, Do and Experience
