Itís widely known in oyster circles that location plays the key role in
cultivation of exquisite-tasting oysters - and thereís no better place on earth
for farming oysters than the triangle formed by the two southern jetties at
Winchester Bay, Oregon .
Here, fresh clean Oregon rainwater blends with cool crisp saltwater in just the
right proportion - 20%/80% - at just the right temperature - 51 degrees F - in
our protected growing area. Thatís important because when oysters get too warm,
they spawn. Spawning oysters develop an unappetizing, slightly grainy texture.
Under our consistently cool growing conditions, Umpqua Triangle Oysters never
spawn; they produce clean, firm, slightly salty-tasting oyster meat year-round.