[dainbramaged]

Puget Sound and Hood Canal oysters are harvested and eaten year round in our area - farmed or wild. The meat is a bit softer in the summer.
The Pacific oyster (can grow to 20" long) being the most common, brought in from Japan many decades ago after the native species were nearly wiped out by runoff from paper mills and other pollution.
My personal favorite on the half shell would be the Kumamoto variety, referred to as kumos. Delicate and delicious.

[31R1O]

Kumamoto are great, have you ever had shigoku oysters?