Oyster season is upon us

In the Pacific Northwest, the water may not be good for swimming at the moment, but the oysters are loving it. This is the best time of year to get fresh oysters, as the bivalves love the cold water. This is when oysters are at their plumpest and most flavorful, and it’s a great excuse to brave the chilly weather and head to the shores.

If you haven’t visited Hama Hama Oyster Company in Lilliwaup, Washington, it’s worth the trek. The farm is off SR 101 on the Olympic Peninsula, about two hours from downtown Seattle and less than an hour from Olympia. It’s a sixth generation, 100+ year-old shellfish farm that is situated right in the mouth of the coldest and least-developed rivers in the state. The facility uses the lowest-impact farming methods available to ensure the farm and native habitat coexist. The farm produces the famous Hama Hamas, as well as tumble-farmed Blue Pools. You can also buy Sea Cows and Hove Coves, which the family buys from other Washington oyster farms.

If you find yourself heading north along Chuckanut Drive near Bellingham, Washington, there’s another oyster destination that’s worth a quick detour. Taylor Shellfish has a small grill and waterfront picnic area in Samish at 2182 Chuckanut Drive that is both scenic and delicious. They sell local beers and wines to accompany your shellfish order, which often also includes local fish, Dungeness crab, and scallops for the grill. Want to make a weekend of it? Stay at the Fairhaven Village Inn in Bellingham’s historic district for a special treat and gorgeous harbor views.

And for a quick escape from the city, there’s no better place than Captain Whidbey in the charming town of Coupeville on Whidbey Island, where the restaurant features top-shelf spirits and wines to accompany a seafood selection that is always fresh and nearly impossible to beat.

Of course, while a drive to the seashore can be beautiful, if you’d rather enjoy some fresh oysters closer to the city, there are many incredible options. Anthony’s HomePort Restaurant in Kirkland boasts pan-fried Wilapa Bay oysters and an incredible view of Lake Washington. The Walrus and the Carpenter on Ballard Avenue in Seattle’s hip Ballard neighborhood always has a fresh collection of oysters and knowledgable staff. And swing by Pike Place and pop into Emmett Watson’s Oyster Bar — purportedly Seattle’s first oyster bar — for a simple treatment and that old Seattle experience.