Alaska Oysters are Unique

Oysters naturally grow in clusters on muddy beaches, and traditional farming techniques closely resemble the wild life cycle. Alaska farmers use suspended culture techniques where single oysters are grown in nets or trays hung from floating longlines in waters 30-120 feet deep.

Life in the rich, pure waters of Alaska's coastal wilderness is good. Free of the rise and tall at the tides, Alaska oysters can feed continually and avoid exposure to hot summer sun, cold winter winds, mud and sand and other annoyances of life on the beach.

As a result of this coddled life, Alaska oysters are uniformly shaped with deep cups and plump meats, products ideal for serving on the half shell. Lacking the constant exposure to mud and minerals, Alaska oysters are mild and delicate. A sweet aftertaste common to Alaska oysters comes from the extra stores of glycogen (an animal fat that turns to a simple sugar as needed by the body) generated by shellfish who don't have to build thick, heavy shells to cope with the elements at low tide.