• Raw Oyster Season = Unofficially Over

    July 2, 2009

    It’s been a dry, hot spring and summer in Western Washington, and we here at Hama Hama are declaring the raw oyster season over until fall. The reason? When the water gets warm, a naturally-occuring saltwater bacteria called Vibrio parahaemolyticus proliferates. If vibrio gets into an oyster, and if you eat that oyster raw, you’ll probably experience what is politely called “gastrointestinal distress.” (Check out our earlier post about vibrio here.)

    Nobody has gotten sick from Hood Canal oysters this year, so there is no official closure, but WE are no longer eating raw oysters. We’ve also stopped selling extra small oysters in the shell, which is the size most often consumed raw.

    However, we are still eating lots of cooked oysters, which brings us to our next announcement: Saturday, July 4th we’ll be selling barbecued oysters, bacon-wrapped oysters, and steamed clams at the nth annual Hoodsport Days Festival.

    Hoodsport is a cute, quaint little town with a spectacular view of Hood Canal and great access to the Olympic National Park.

    Hoodsport in 2009:

    Hoodsport in the 1920s:

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