Taylor Shellfish Farms
Oyster bar restaurant · Skagit County ·
Oysters & shellfish farm with waterfront views & fresh catches
Oysters & shellfish farm with waterfront views & fresh catches
"More than a century old and now the country’s largest purveyor of farmed shellfish, Taylor Shellfish Farms and its handful of hip oyster bars are an educational experience. Diners should be sure to ask lots of questions about the many Kumamotos, tiny native Olympias, and other types on offer here." - Mark DeJoy
"I recommend Taylor Shellfish for oysters and geoduck — a must for seafood lovers." - Daniel Modlin
"A Puget Sound shellfish farm that cultivates geoducks by hand, planting thousands of thumb-sized “seeds” year-round during low tide (about 80–90,000 seeds per acre), gently placing two into each small column and leaving them to grow for roughly six years. The resulting operation produces about 1 million pounds of geoduck annually. Harvesting is manual and physical—workers wade waist-deep in mud, often stomping to find the clams and digging them up by hand—an approach the director describes as “a labor of love.” The clams can reach forearm length, are rare in distribution, and command high prices as a sought-after delicacy worldwide; from hatchery to processing, the farm emphasizes that no machinery is used at any stage." - Terri Ciccone
"A multigenerational shellfish farm known for highly regarded oysters such as Shigoku and Kumamoto; it offers free overnight delivery for live/perishable orders totaling $300 or for deliveries to Western Washington and Northwest Oregon, while other orders carry a flat $30 shipping fee and non-perishable items typically arrive in 2–5 business days." - Nikita Richardson
"Facing the export collapse, Taylor Shellfish Farms temporarily laid off 40 people, cut salaries, and halted 401(k) benefits; their director of public affairs Bill Dewey told Eater Seattle the company has lost roughly $1 million in revenue per month because of the crisis. Taylor Shellfish hopes to bring some laid-off workers back as its sales team aggressively seeks new markets for geoduck — which makes up around 50 percent of its exports — and expects to ride things out more smoothly than smaller firms because a good portion of its business consists of other shellfish varieties, though Dewey notes some restaurants (especially in the International District) are already cutting back on geoduck orders." - Gabe Guarente