The Harvesting Process

Our oystermen (and women) work according to the lunar cycle of the Pacific tides to tend and harvest oysters from the Willapa Bay. The period cycle of the moon determines the cycle of the tides and for the winter months of the year our crew works through the night, rarely seeing the exposed beds during the daylight.

Crossing the Bay at high water, our oystermen await the low tide to hand pick Goose Point Oysters from the floor of the Bay. Bushels of harvested oysters are loaded into baskets until the rising tide returns across the Bay. 

At high water our oyster skiffs raise the baskets to the surface and deliver them to our processing facilities on the edge of the Bay ensuring that Goose Point Oysters are as fresh as possible.

Bottom culture oysters are harvested by hand, or where the beds are too soft; oyster dredges may be used at high water, a technique used for over 150 years.