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Happy Thanksgiving from Penn Cove Shellfish!
Fall is in full swing here at Penn Cove and the first of the winter storms has made landfall in the Northwest. The good news is that prime time oyster season is here and is well underway.
As you can see on the Weekly Oyster Evaluation, the spawn has mostly come to an end and the meats are full and flavorful.
We are continuing to build up our oyster inventory selections following the slow shellfish growing season we experienced here this summer. We have a good supply of most oysters but will have a limited supply of other types this winter. If you have any questions about availability and what we have a consistent supply of, call us direct at 360-678-4803 for up to the moment and long range ordering information. |
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Penn Cove Select Oyster Wins Again! | 
Each November, Elliott's Oyster House in Seattle hosts a fantastic fundraiser called the Oyster New Year celebration in support of the Puget Sound Restoration Fund,a non-profit organization dedicated to restoring the Sound's water quality and native marine species and their habitats.
We were pleased that once again, our Penn Cove Select Oyster won the "Most Beautiful Oyster" award.
The annual Elliott's Oyster House event is the largest gathering for oyster growers in the Northwest so to win the award amongst all the excellent growers is really an honor. The Penn Cove Select has won the award 8 out of the last 9 years!
This year's 18th annual event not only served up 21,000 oysters to a crowd of 900, it netted $10,000 for the Puget Sound Restoration Fund to benefit restoration efforts in Henderson Inlet.
As part of Elliott's community involvement and commitment to sustainability practices, it also announced support for the Fund's newest project - the largest abalone restoration effort in Washington State history. |
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Why are Penn Cove Shellfish a
Sustainable Resource? | |
 
Mussel rafts create habitat and biodiversity in the marine ecosystem - Herring, salmon smolts, shrimp, seabirds and seals are just a few of the many species of marine life seeking food and safe living in and around our mussel rafts and lines.
Improves Water Quality- A single mussel can filter up to 15 gallons seawater per day. The algae which they consume remove excess nitrogen from the water and improve water clarity. The mussels consuming the algae help to prevent large algae blooms dyeing naturally and then lowering oxygen levels as the algae decays. The ecosystem services of shellfish farms are amazing as they help provide for the longterm health of the water in which the shellfish grow.
Nothing added, everything gained- For 36 years we have relied on Mother Nature to provide for our mussels, clams and oysters. We do not feed, fertilize or use any drug on any of our shellfish. All we do is provide the shellfish a healthy habitat and room to grow.
Water quality - The seawater in Penn Cove and Quilcene Bay is consistently monitored for any types of pollution or harmful algae blooms, in other words, our eyes and many others are always on the health of our bays. Since our two facilities are located over 40 miles apart, we are always assured of a continuous supply of clean, healthy product.
No invasive species - Since we only work with indigenous and naturalized species, there is not a threat of invasive species being introduced to our marine ecosystem.
Traceability- All shellfish from Penn Cove are double tagged with the harvest date and area harvested. With our double tagging it allows one to be removed for record keeping and one to remain with the shellfish bag at all times until fully used. |
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Oyster Stuffing Recipe | |
From the Food Network.
1 lb bread, including crusts (10 cups packed and cubed)
1 pint shucked oysters, raw
4 -8 tablespoons butter
1 cup celery, finely chopped
2 cups onions, chopped
1/4-1/2 cup fresh parsley, minced
1 tablespoon sage, minced
1 tablespoon thyme, minced
3/4 teaspoon salt
1/2 teaspoon black pepper, ground
1/4 teaspoon nutmeg, freshly grated
1/8 teaspoon clove, ground
1 cup chicken stock
2 large eggs, well beaten (optional)
Directions:
Preheat oven to 400°F and toast the bread until golden brown on the middle rack. turn into a large bowl. -
Meanwhile heat butter until melted and foam subsides. Add onions and celery and cook about 5 minutes until tender. -
Remove from heat and stir in the spices. -
Stir in the bread cubes, and drained oysters and toss well, until the stuffing is moist, but not packed together; stir in the stock and eggs. Put in bird while moist, remoisten and adjust spices as necessary. If cooked in a casserole dish at 350°F until heated through with a crust on the outsides, 25 to 40 minutes. -
Oyster juice may be used in place of some of the stock.
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| Martha Stewart Cooks Up Some Penn Cove Mussels |  | |
This is the 2nd segment of the Martha Stewart Penn Cove episode where she cooks up some of our Mussels in a quick and easy way.
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Oyster of the Month
The Penn Cove Select |
Their "merroir", appellation, or seaside origin is where the Samish River meets the northern Puget Sound in Samish Bay. These beach raised oysters are intensively cultured to an extra small half-shell size before being taken to Whidbey Island's scenic Penn Cove in Washington State. The oysters are suspended from the surface in bags where they can continue to feed until harvested for your order. The meats are firm with a crisp, briny flavor leaving a fresh aftertaste. Simply Oysterific! |
| Penn Cove Newsletter |
Here's a link to past editions of the |
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