Miyagi Oysters and Crispin Pacific Pear

miyagiMiyagi Oysters miyagi

Hood Canal, Puget Sound


Miyagis are Pacific Oysters (Crassostrea gigas) farmed in the Hood Canal in Puget sound, Washington. Over fishing, sedimentation, pollution and disease wiped out native west coast oysters (Ostrea lrida). The Miyagi oyster, named for the area it comes from in Japan, was transplanted on the west coast to replenish oyster stocks and is now the West Coast’s most commonly grown oyster. Most have unique regional names or grower names or brands. These are grown in suspended bags that tumble the oysters during each tidal cycle. They grow up to 3” and are available year-round. I am having these at BarbetteMiyagis at Barbette with a Nicoisse salad and a bottle of Crispin Pacific Pear cider (perry). The Miyagis smell of the sea and are mildly salty - a little less than a potato chip. They are lightly sweet and have a melon to cucumber flavor with a dash of rind. The meat takes up about 2/3s of the cup with the rest liquor. The liquor tastes a little more like the sea and has a touch more salt. The meat is more melony. The flavors are clean and crisp. The Crispin has gentle flavors of pear and does not overpower the Miyagi. The pear helps bring out the melon and the oyster's salt enchances the perry's fruit flavors. This is a refreshing, easy pairing that works well for both the oyster and the perry. I rate the oyster 83. 9-4-18


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