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HAMA HAMA FARM
We take pride in our oysters, sourcing them from Hama Hama Farm in Washington, USA. Currently at Humpback, we serve a rotating roster of oysters; including but not limited to Hama Hama, Blue Pool and Summerstone.
HAMA HAMA
Hama Hama oysters grow naturally on the gravel of the Hama Hama river that flows from the Olympic Mountains to Hood Canal. They are exposed to the tide twice a day and have a slow growth rate, resulting in a beach-hardened texture and a clean, crisp flavour with a sweet finish that reminds of melon rind or cucumber. The taste varies throughout the year, being sweeter in spring and brinier in fall and winter.
SUMMERSTONE
Summerstone oysters are grown on the northern end of the Olympic Peninsula in the Straits of Juan de Fuca, where the water stays cool all summer.
They are beautifully cupped with a delicate frill at the edge, evidence of their bag-to-beach grow out method. These are ocean oysters, fed on cold water recently upwelled from deep in the Pacific. Expect them to be sweet on the finish but bracingly briny up front.
BLUE POOL
Our Blue Pool oysters are tumbled, which improves the shell quality and makes them easier to open and present. Compared to the beach-grown varieties, tumbled Blue Pool oysters have a more substantial body and a flavour reminiscent of sweet, earthy carrots instead of refreshing cucumbers.
ELD INLET
Named after the cold, pristine waters where it was cultivated, these oysters are known for their exceptional quality and distinctive flavour.
The classic bag-on-beach South Sound oyster is versatile and adaptable to various growing conditions. Its deceivingly small and thin shells hold sweet, meaty and buttery oysters that are almost a creamy yellow - owing its colour to the algae content of the Eld waters near Olympia, Washington.