There’s no better food than food that you eat seconds after you harvest it. The other day, I took some friends to Dosewallips State Park for a day of clamming and oyster shucking. After a quick lesson in oyster shucking, we able to fill a plate full of fresh Pacific oysters. A little cocktail sauce and lime juice were all that were needed to render our oysters irresistible. Under a warm sky, we slurped our oysters looking out over the vast Hood Canal. A quintessential Northwest moment!
If you go harvest oysters, don’t forget you need to shuck the oysters on the beach and leave the shells behind for the young oysters to latch onto for the next generation.