“The waters were so clean, and food production unsurpassed. I simply had the feeling there was really a terrific and unique opportunity for us, the tribe, and oyster lovers of the world.”
Port Angeles, Washington (PRWEB) July 26, 2016
Washington’s oyster industry has a new player on the block - Jamestown Seafood. A collaborative effort with the Jamestown S’Klallam tribe, Jamestown Seafood is exciting chefs and seafood enthusiasts around the nation, introducing a distinctive and delicious new line of oysters from the Pacific Northwest.
The farm is nestled in the pristine Sequim Bay (pronounced Skwim Bay) along the Strait of Juan de Fuca and just before the entrance to the Puget Sound. As with the oysters, Sequim Bay is unique. Its proximity to the Pacific Ocean, and nutrient rich tides that replenish the bay, allows oysters to thrive on a regular supply of fresh, clean food - promoting faster growth. Additionally, the lack of urban run-off creates an environment perfect for sustainable, clean and delicious seafood.
Jamestown Seafood opens its doors with two varieties of flavorful Pacific oysters (crassostrea gigas), each farmed using well-established practices that yield distinctly different outcomes.
SEQUIM BAY JADES - Beach Farmed
These precious beauties are grown directly on the sandy floor of Sequim Bay. They are silky smooth, displaying tantalizing mineral notes coupled with unmistakable brine, subtle sweetness and a fresh cucumber finish. They are clean, bright and provoke fond memories of the beach.
SEQUIM BAY OPALS - Tumble Farmed
Allowed to tumble with the tides, these little gems have a distinctive, bowl shaped shell. They are plump, juicy and succulent, display a clean ocean flavor accompanied by subtle sweetness and buttery texture. On the finish, there are hints of melon that make this oyster truly memorable and thoroughly enjoyable.
ABOUT Jamestown Seafood
Production begins at the company owned hatchery in nearby Quilcene Bay, embracing scientifically regulated and meticulously managed spawning and seed grow out procedures. Once oyster seed is introduced to Sequim Bay, and by maintaining a watchful eye on their oyster beds throughout the maturation process, Jamestown Seafood manages harvests that are commercially viable, sustainable, consistent, and abundant.
Jamestown Seafood is operated by President and owner Kurt Grinnell, and Business Manager and owner Terri Grinnell. With his first job in the seafood industry at the age of 16, Kurt is no stranger to the world of fishing. As a member of Jamestown’s S’Klallam tribe whose history dates back over 10,000 years, and the tribe’s survival relying heavily on local oysters, geoduck clams and other seafood, you could say oyster farming is in his blood. Terri, born and raised in the area, and an accountant by trade, welcomed the chance to embrace the hometown industry and work outdoors. While Terri oversees the financial and administrative aspects of the business, she also loves her role as “Official Taster”.
When asked what prompted the decision to develop a new seafood operation in Sequim Bay, Kurt Grinnell offers, “The waters were so clean, and food production unsurpassed. I simply had the feeling there was really a terrific and unique opportunity for us, the tribe, and oyster lovers of the world.”
MEDIA INQUIRIES - For more information about the Jamestown S’Klallam Tribe, please visit http://www.jamestowntribe.org. For additional information about Jamestown Seafood, its oysters or geoduck clams, please visit the company website: http://www.jamestownseafood.com. All other media inquiries should be directed to either Sally James (sally(at)studiospear(dot)com) or Jeffrey Spear (jeff(at)studiospear(dot)com, 904-685-2135).