The Multi-Cultural History and Contemporary Business of Oysters

Today, Washington’s contemporary oyster business is incredibly prolific. In 2003, production of the pacific oyster in Washington alone cashed out with 4.5 million kg of oyster meat, making up 95% of oyster production of the Pacific Coast (1). Modern oyster business is less about authenticity, with the Pacific oyster being the most produced oyster in the Washington, and more focused on production to meet needs. But, companies like Taylor Shellfish are reintegrating true Washington merior into their cultivation with the introduction to the almost extinct native Olympia oyster. Modern Oyster cultivation has now begun to reach farther than just raw on the half shell. Companies like No-li brewery and Taylor Shellfish are joining forces to brew beers with oyster in it; highlighting gastronomic pleasure and emphasizing the flavors of the local area. Oyster cultivation in modern day United States was done responsibly for centuries by indigenous people. Tribes like the Shinnecock have been “planting” logs to catch young swimming oysters for consumption sustainability for centuries. Evidence of abundant consumption can be found riddled across Eastern and Western seaboards of America. Oyster middens, mounds of oyster shells, emphasize the necessity and importance that oysters carried in these cultures.