A State-by-State Guide to the Most Iconic Foods in America

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Washington: Oysters

Washington State, with its extensive Pacific coastline and chilly inland bays, is paradise for oyster lovers, so it’s only fitting that oysters – in all their briny glory – are an iconic Washington food. From the tiny native Olympia oyster to the plump Pacific and the prized Kumamoto, Washington produces a variety of oysters that are shipped to fancy restaurants worldwide. Locally, though, the best way to enjoy them is fresh from the source. In Washington’s coastal towns and the Puget Sound region, you’ll find oyster bars and raw shacks serving them on the half shell, often with just a squeeze of lemon or a dash of mignonette. West Coast oysters like Kumamotos tend to be smaller and sweeter than their East Coast cousins. Kumamotos (originally from Japan, now farmed in WA) are prized for their delicate, almost melon-sweet flavor, while the Olympia oyster – the only oyster native to the West Coast, once nearly depleted but now making a comeback – is tiny but packs a punch of mineral, coppery taste. Beyond raw, Washingtonians also enjoy oysters grilled (often slathered in garlic butter), smoked, or in the classic Pacific Northwest oyster stew with cream. The state’s cool, plankton-rich waters give Washington oysters a distinctive clean, cucumber-like finish. Oyster festivals are common, like the long-running OysterFest in Shelton. With its booming shellfish farming industry, Washington has intertwined its identity with these mollusks. Slurping a fresh oyster while gazing at the bay it came from is a quintessential Washington experience – a direct taste of the sea that reflects the state’s maritime heritage and its thriving aquaculture.