Whitney Strain of Pt Reyes Oyster Company and Kurt Grinnell, of the Jamestown S’Klallam Tribe, are the salty force behind your Thanksgiving Oysters!

Meet Whitney Strain and
the Jamestown Skallam Tribe

The passionate and hardworking farmers behind your sustainable, delicious briny stars of Thanksgiving gatherings this year! We're offering two types of Oyster this year because they are both so special and so you could delight guests with an Oyster Tasting Bundle ([link removed]) , which includes our housemade mignonette.

Oysters are like wine in that they take on the flavor, or "terroir" of the water and land where they are raised. Learn more about the delicate and unique subtleties of the Sequim Bay Sapphire Oysters, raised by the Jamestown Skallam tribe, and the classic Marin Miyagis from the Strain Family below.
Order yours today to be delivered for a special, sustainable, and memorable Thanksgiving. You'll also find Pasture-raised Turkeys, Spiny Lobsters, Wild Caught Shrimp and more!

If you want to brush up on your Oyster Shucking Skills, you can do that here. ([link removed])

ORDER HERE ([link removed])
How to serve & enjoy Oysters this Thanksgiving

Oysters can be enjoyed in so many ways depending on your own personal preference and shucking skills! The most traditional way is to keep them on the half shell, placed on a bed of crushed ice and served with fresh lemon wedges, a tangy Mignonette, and a jar of Tabasco for diners to customize to their delight.

Here are a few of our other favorite ways to enjoy this special treat:
* A classic baked Oyster Rockefeller, ([link removed]) always a hit!
* Grilled or broiled Oysters with Siracha Lime ([link removed]) (our personal favorite)
* Oyster platter with our classic Mignonette plus a Cucumber and Meyer Lemon Mignonette ([link removed])
* This Miyagi Oyster Mushroom Bisque ([link removed]) developed by Real Good Fish member, Amy!

If you have any additional questions, don't hesitate to contact us. (mailto:[email protected])


About the Oysters

The Strain Family includes Martin and his children Whitney and Lindsey who have been growing Oysters for almost 40 years among 92 acres of pristine, plankton-rich waters in Tomales Bay and Bodega Bay!

The gentle tumbling action of the choppy water polishes the shells of their Marin Miyagi oysters and develops an extremely deep cup. The full and firm meats are sweet with a finish reminiscent of the sea.


With the Pacific Ocean to the west and Hood Canal to the east, the S’Klallam tribe has been long been dependent on local, wild resources.

The nutrient rich tides allow their Sequim Sapphire Bay Oysters to thrive on a regular supply of fresh, clean food. These oysters are equally smooth and silky, and deliver the perfect touch of sweet, mineral and cucumber notes.

ORDER HERE ([link removed])

We are so grateful to play a role in your special holiday. Thank you for letting us share our love and expertise in sourcing the West Coast's best products from land and sea.

Happy Thanksgiving from all of us at Real Good Fish!

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