Even though you may enjoy shellfish in other areas of the country, or world, there are always going to be differences worth noting. Let's take a quick tour of the shellfish of the Pacific Northwest to learn a little about these delicious, and natural, resources.
Dungeness Crab
Enjoying Dungeness Crabs. (Photo credit: Wikipedia) |
Pacific Oyster
This large, exotic oyster was introduced to the west coast of America from Japan. Because it needs warmer waters to spawn and live, this species depends on stable, protected estuaries to survive. Adult oysters prefer firm, rocky bottoms. They will attach themselves to debris or even other oyster shells. The shells of the Pacific oyster are very rough with large ridges, and can grow to be about 10 inches long. You can still find wild oyster beds in Washington State, but most Pacific oysters you eat in restaurants or 'oyster bars' will be from oyster farms.
Littleneck clams. (Photo credit: Wikipedia) |
Because the Littleneck clam is also called "steamer and butter clam," you might suspect this is one clam that is good eating; and you'd be right. This clam is very popular, both as a commercial product and for recreation, probably because it is so tasty and easy to harvest. Coastal towns from California to Alaska have relied on this clam at times for economical survival. Pacific Littleneck clams are sold in the shell, and can be found canned or frozen, as well. Juvenile clams can move around using its foot, and prefer deeper waters. Adults, however, travel to shallower waters, where they remain sedentary, almost waiting for us to gather them up to enjoy.
Bay Shrimp
Although Bay shrimp have enjoyed the spotlight on dinner tables for hundreds of years, now this shrimp is cultivated more commonly to use as bait. However, on the recreational front, Bay shrimp is often harvested for eating. They have a thin shell and a solid body, offering plenty of meat and an easy peel. The Bay shrimp is very dominant all along the Pacific coastline, and forms an important part of the food chain, feeding many species of sporting fish. The Bay shrimp flourishes, in part, because of its adaptability. You'll find this shrimp in muddy bays, or sandy bottomed estuaries, or even in deeper off-shore waters.
Part of traveling to other regions is learning about the foods indigenous to the area. If you ate nothing else but these four shellfish species, you would have a proper introduction to the flavors that make the Pacific Northwest special.
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