My Favorite Oysters on the Coast

Torkes oysters shucked at my home

You can’t talk about local Oregon Coast cuisine without talking about oysters. What I especially love about oysters is that tasting them is like tasting the very sea in which they were cultivated - granting you a special, distinct terroir experience (or in this case. meroir). Savoring an oyster is truly savoring the sea.

My favorite way to eat oysters is raw, on the half shell. I love everything about it - the presentation, the carefully curated mignonette that comes with it, the charming display on a bed of ice. Honestly, my favorite condiment is a squeeze of fresh lemon juice, and I like to turn them over to admire their shells after I eat them.

Unfortunately, oysters aren’t cultivated in Astoria, but that doesn’t mean you can’t find them nearby. There are a few restaurants in town that offer oysters on their menu - from the obvious oyster shooter, baked Rockefeller style, sometimes oyster stew, and the harder to find raw-on-the-half-shell or Po’ Boy. But when it comes to sourcing them, it takes a bit of leg work and, more than likely, a drive along the coast.

Seafood markets are great for convenience, but I’ve found that there aren’t many oyster options in Astoria that you can eat raw (even when we aren’t facing a toxic algae bloom). I always get extra excited when I walk into a seafood market that happens to have oysters suited for the half-shell!

When you’re shopping for oysters on the Oregon Coast, keep in mind that 90% of them are going to be Pacific Oysters. There are only four species of oyster that are grown in the US, and Pacifics are best suited for our cold water and cool, wet climate. When you see different names for oysters (Yaquina Bay, Oishii, Eld Inlet, etc), those are either the names of the estuaries they’re grown in or the process used to grow them, not the species of oyster they are. Here’s the coolest part - because these oysters are all the same species, the different flavor profiles are coming from the actual estuary! Remember when I said it’s savoring the sea? It quite literally is!

Here are the top four oysters I seek out that aren’t too far from Astoria:

Yaquina Bay - These are cultivated in Yaquina Bay of Newport, Oregon. They’re the largest on my list, but don’t let that intimidate you! Almost ivory in color, these are creamy, soft, and mild flavored with a melon-esque finish. This is an excellent oyster to pair with a unique mignonette because it’ll allow the flavors to come through without overpowering it with too much brine. If you’re in the Newport area, or willing to take a day trip (let’s be honest, an overnighter), these are widely available in seafood markets.

Oyster Bluff Farm Hoxie Cove - Also grown near Newport, in the Kings Slough of Yaquina Bay. These are smaller than Yaquina Bays, but still offer that sweet, creamy finish with a punch of mineral and cucumber rind. They’re a wonderful expression of petite Pacific oysters. You’ll have to get these directly from the farm, and they’re happy to fulfil an order with a few day’s notice.

Willapa Bay Oishii/Oishi - Willapa Bay is only about a 30 minute drive from Astoria, making their oysters the most accessible for us Astorians. It’s always fun to take a day trip up the Long Beach Peninsula and make all the touristy stops along the way. Like I mentioned earlier, the oysters in the Willapa Bay are Pacifics. The term Oishi refers to the process of tide tumbling used to create a deeper, rounder look with thicker meat, while also encouraging a milder flavor. So if you’re looking for these, you’ll have to specifically look for the term Oishi. These have a mild brine flavor with a burst of crisp, ripe cucumber.

Nevor Shellfish Farm Torkes - Located in Netarts Bay of Tillamook County, these offer the best quality for the distance travelled. The drive is just under 2 hours, and the farm has an easy to use website that lets you order ahead of time so they’re ready when you arrive. They also make the best mignonette I’ve ever had with Pinot Noir vinegar. Their Torkes oysters are petites, which are perfect for eating raw. They’re briny and bright, with a hint of watermelon rind.

I’m always curious to hear your take on what your favorites are, so comment below and we can chat! I’m working on a couple of new posts about pairing oysters with wine and using them in recipes like Oyster Stew. Let me know if there’s something you’d like me to add!