Black Tiger Shrimp

os88 — Fri, 12 Jun 2009 03:10:11 +0000

Black tiger shrimp get their name from the dark stripes that encircle the shell of the black tiger. Black tiger shrimp are also known as giant tiger prawns, or tigers. When cooked, tiger shrimp meat turns white and the black stripes on the shell turn bright red. This is one of the most popular varieties of shrimp on the Asian, European, and American markets. Live long and healthy ~Oregon Seafood

South Puget Sound Oysters (Live)

os88 — Thu, 04 Jun 2009 19:48:45 +0000

Twice a week we get about 100 bushels of Puget Sound Oysters. These oysters come straight out of the ocean and too our door step fresh. No processing that can bleach the shells and taint the meat. An ugly Oyster is a a good Oyster at Oregon Seafood. Come in and grab some today!

Puget Sound reaches into Washington State like an arm dipping into a barrel. Its upper arm abuts Seattle, its elbow bends at Tacoma, and at Olympia it spreads five fingers into the land. Those five long, narrow inlets—Hammersley, Little Skookum, Totten, Eld, and Budd comprise some of the most famous oyster appellations in the Northwest. Budd reaches directly into downtown Olympia and is closed to shell fishing, but the other four are thick with amazingly fast-growing oysters and clams. Each inlet has its distinctions, but they all contribute that characteristic South Sound flavor full, rich, intense, more sweet than salty, a hint of cooked greens or seaweed, bordering on musky. It’s like a sea version of collards with pork fat.

An extraordinary two hundred miles from the open sea, the South Sound has relatively low salinity; the sea is less of a factor. After navigating that entire coastline, the water that reaches the South Sound has experienced countless land influences. It’s also nutrient-rich, thus algae-rich. Rivers, tidal zones, and mudflats each add their own algae-mineral cocktail to the mix. Salmon push up those inlets in fall, flooding them with nutrients when they die. If Eastern oysters smell like wet rocks at low tide, South Sound oysters smell like wet earth at low tide. It’s an acquired taste. But those who acquire it consider milder oysters too boring. They toast each other’s arch taste with a musky Pinot Gris and never look back.
Just a few miles of fir forest separate Hood Canal from Puget Sound, but geologically they are worlds apart. South Puget Sound is a land of gentle terrain and shallow inlets. Hood Canal, on the other hand, is steep and deep: steep mountains above, deep waters below. It’s a genuine glacier-carved fjord, the only one in the continental United States. Oysters adore Hood Canal. The water is kept brackish, cold, and oxygenated by the Olympic rivers. Even more important, the glacier left behind a gravelly till, quite unlike the muddy substrate that dominates Puget Sound. Firm river deltas line the canal, every one of them laced with brackish sloughs and thick with oysters. The classic Hood Canal flavor is very different from that of southern Puget Sound; more lettuce and lemon zest, saltier, less sweet, and very firm for a Pacific.
Live long and healthy ~Oregon Seafood

California Spiny Lobster

os88 — Thu, 04 Jun 2009 17:16:20 +0000

The California Spiny Lobster is a species of spiny lobster found from the southern tip of the Baja California Peninsula to Monterey Bay, California.
They are generally found at very shallow depths near the coastline or near offshore islands. They migrate in order to mate and to give birth to their young. During the spring, California spiny lobster travel to shallow waters and then move to deeper waters in the fall. In December, they often move offshore to waters as deep as (110 feet). By late January, the lobsters generally move back up to depths between (15 and 45 feet) of water.
The California spiny lobster is generally nocturnal; during the day, these spiny lobsters can be found in hiding places such as small holes and cracks, or hidden in grass with other lobsters, but at night, they tend to hunt singly.

You can find The California spiny lobster in our live Sea tanks. They are coming in around 1 ½ to 2 pounds. Best price in this area. Come in and give a look.
Live long and healthy ~Oregon Seafood

Dungeness Crab in!! Live and FRISKY!

os88 — Thu, 04 Jun 2009 04:12:30 +0000

The Dungeness Crab or Cancer magister gets its common name from the town of Dungeness, Washington, now called Old Town Dungeness, where the first commercial harvesting of the crab was done. The Dungeness Crab is excellent eating and we have them live in our sea water tanks at Oregon Seafood. Price’s are up right now, but as always we are competitive. We keep our tanks very clean and at the right PH levels to preserve long life of the crab we bring in. Not that they last very long. We get new crab twice a week up to 400lbs at a time so usually we always have plenty. As always with large events and needs it’s a good idea to call ahead just to make sure we have plenty. Live long and healthy ~Oregon Seafood.

Welcome to the Oregon Seafood Blog

os88 — Thu, 04 Jun 2009 00:49:48 +0000

Best Seafood in Washington County Hillsboro area.