Arcadia Oysters (Pacific Oysters, Crassostrea gigas) are grown using the bag to beach method in the confluence of Puget Sound's Hammersley Inlet, Pickering Inlet and Totten Inlet. High flows of nutrient rich water encourage quick growth and a high meat to shell ratio. Arcadia Oyster range from 2" to 3.5" wih above average cups and medium high meat to shell ratios. Oval to teardrop shaped shells have lightly fluted cups. Each shell is different. One is and range from highly polished bone with greenish brown highlights, the next three are more dcolored and slightly daker versions of the first, the forth is various shades of brown with some brown showing through and the sixth is purple and black ith a few areas of polished bone. Five of the six cups are deep while one is nearly flat.
I am eating he oysters with a bottle of Raise the Roof Sparkling Sour Mead. The Arcadia Oysters are chewy and crunchy with a full body. The texture is delightful and void of any membraneous or gristley character. The liquor is briney and salty. The oyster starts salty but by mid palate sweet melon comes through with fruit and a hint of brie. The oyster's melon pulls out the mead's honey while the sour of the mead does some interesting things with the oyster's salt. The moderate carbonation cleanses the palate but not too much to interfer with the enticing aftertaste where more brie flavors come forward alond with some of the oyster's seaweedy, vegetable, cumcumber notes. Both the oyster and the mead bring an outrageously ineresting array of flavors to the pairing that that work very well together. The pairing encourages me to try more sour meads, cidres and beer with oysters. I rate the oyster 86 and the pairing 88.