Grown in: Southern Puget Sound, Washington
Taste: “Full, plump meat with light brine and a creamy, sweet finish,” says Daffin.
Why they’re special: From Washington’s most hallowed oyster-growing ground, Tottens thrive in deeper water thick with algae, a good 200 miles from the ocean, meaning there’s less salt in the water (and in the resulting rich meat). “It’s actually an East Coast oyster that was moved to the West Coast,” Daffin says. “It’s bigger than most West Coast oysters.”
Order from: Taylor Shellfish Farms [$9 per dozen; taylorshellfishfarms.com]
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