Blue Starr Oyster Co.

The real Alaskan oyster

Our Pacific oysters are grown in the cold, clean waters of Southeast Alaska, developing a deep flavor and crisp, briny finish. Sustainably farmed and hand-harvested — they’re perfect raw or grilled.

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Our Oysters

Blue Starr’s Jinhi Bay Oysters – Crassostrea gigas (Pacific Oysters) – Miyagi.

At Blue Starr Oyster Co., our oysters are farmed with a variety of techniques and gear. From the hatchery, we source small individual oysters, called “seed”, that are about 3 mm across and grow them in an intensive system called a FLUPSY. This paddlewheel-powered nursery system floats on the surface of the sea and allows us to intensively cultivate 3-5 million “baby” oysters with constant care and attention. When the seed reaches about 16 mm (5/8″) across we sell most of it to oyster farmers throughout Alaska. However, we keep a fair amount to growout ourselves.

This larger seed goes from the nursery into the main farm. The “big babies” are grown in surface floating gear that allows access to warmer, richer conditions at the top of the water column. Blue Starr utilizes the new Flip Farm (New Zealand) system that continues to develop a deep-cupped, well-formed oyster. Flip Farm uses heavy-duty plastic baskets with attached floats that allow for the “tide to go out” by flipping the baskets on top of the floats. This process mimics natural conditions that clean the shell and strengthen the adductor muscle. A stronger, compact shell leads to a longer shelf life AND easier shucking!

At about 50 mm (2″) size, the oysters are moved into stacks of trays that hang from rafts for final growout. Those destined for raw bars or fans of “shooters” are soon packed and sent on their refrigerated journey. Those destined to grow a bit larger (like the ones in the photo here) continue to “fatten up”.

The flavor profile of these amazing snacks is hard to define. “Satisfying, with a slightly sweet aftertaste,” seems to be a theme. Many people claim that these are the best they have ever had. It’s up to you to pin down that flavor. I just call it “Yum yum!”