Forest Creek Oysters are Pacific Oysters (Crassostrea gigas) grown in large mesh bags on the south side of Hammersley Inlet near the mouth of Mill Creek midway between Oakland Bay and Pickering Passage in the Puget Sound. The oysters grow on a large, gravel tidal flat that offers the oysters protection from predators and the elements and a rich source of nutrients. Subject to less jostling than beach grown oysters, bag grown oysters have thinner shells - more prone to breaking during shucking. The bags also protect the oysters from the bleaching effect of sunlight so their shells show off more of the minerl character that the shells absorb from the surounding water.
The round to oval ridged shells are medium small with deep cups that range in color from light green algae washed bone to deep purple. The caps are grey green. The flesh is cream colored with greenish black gills. The meat fills the shell, leaving room for 5 to 10% liquor.
Forest Creek oysters smell like a clean, cool tidal pool with a hint of pine forest. The plump meats have a nice firm texture approaching beef tenderloin - they are a little more velvety and creamy - among the creamiest oysters I have had. Forest Creeks initially taste like room temperature Brie wrapped in dried seaweed with mushroom and umami notes and then move towards sweet melon and cucumber. I am eating the Forest Creeks with a bottle of Abandoned Hard Cider Classic (6.5% alcohol by volume) with big apple flavors and a dry finish. Pairing apple with anything remotely resembling Brie is a no brainer and the apple flavors work well with the melon and cucumber. The cider's dryness also lets some of the oyster's sweetness shine through and some of the dryness from the cider's tannins highlight a light trace of mineral in the Forest Creeks. I rate Forest Creeks 92 for their taste and creamy texture. The pairing Abandoned cider rates at least 90.