From Seed to Sea: Our Visit to Skagit Shellfish

The outside looked like a modest farm building in rural Skagit County — weathered, humble, and set against a backdrop of quiet fields and sweeping views of Skagit Bay. But when our Bellingham SeaFeast team stepped inside, we were floored by the scale and precision of the operation humming within. Stainless steel tables, rows of tanks bubbling with seawater, and trays upon trays of tiny oysters — life at every stage of development — all moving in rhythm toward one incredible outcome: millions of clean, flavorful oysters grown right here in Washington waters.

A Family Legacy on the Water

The Skagit Shellfish Farm sits about a mile and a half north of the northernmost tip of Camano Island, near the border of Skagit and Snohomish counties. Of all the oyster farms in Puget Sound, theirs is one of the most remote — and that remoteness is part of their secret. The water here stays remarkably clean. In fact, in 40 years of shellfish farming, they’ve never once been shut down for a red tide or contamination event. That’s almost unheard of in this region, and a testament to both their location and their careful stewardship.

The business is run by two brothers, continuing a family legacy that began four decades ago. While they’ve farmed shellfish for many years, they began focusing on oysters about nine years ago. Today, their company sells around 2 million oysters every year, with 8 million growing capacity in Skagit Bay and 10 to 12 million tiny oysters seed incubating in their “FLUPSYS” system — an innovative setup that nurtures oyster “seed” purchased from the Jamestown S’Klallam Tribe, Hawaiian Shellfish and other hatchery providers.

What struck us most wasn’t just the scale of production — it was the heart behind it. This is a company that puts its people first. Many employees have been with the family for years, carrying deep institutional knowledge and a genuine pride in their work. That kind of longevity and expertise is increasingly rare, and it shows in every step of their process.

The Long Game of Oyster Farming

Oyster farming is not for the impatient. Each oyster is a three- to five-year investment, carefully nurtured through its life stages. Most are grown in HDPE netted bags attached to poles out in the bay — a system designed to protect them while allowing constant access to clean, flowing water. For the oysters too delicate for the tumbling process, cages must be turned over weekly to keep them from being swallowed by the mud below. It’s backbreaking, tide-timed work that connects directly to the rhythms of the sea.

As the manager explained, one of their biggest jobs is to keep the oysters “not stressed.” A stressed oyster can die before harvest or release a hormone that affects its flavor — and no one wants that. Every detail, from how the bags are handled to when the tides are worked, is designed to keep the shellfish content and thriving.

Sustainability in Every Step

Skagit Shellfish is deeply committed to sustainability. They ship their oysters in biodegradable styrofoam and are exploring with cellulose nets, ensuring their operations don’t contribute to microplastic pollution. Even the floats that hold their oyster bags have been upgraded from foam to durable HDPE — a change that prevents synthetic debris from entering the ocean and saves on labor, since these floats last far longer.

They still farm clams, too — the East Coast remains their biggest market for those — and while they don’t grow Olympic oysters commercially, they proudly contribute to Olympic Oyster restoration efforts. Skagit Bay was once a thriving habitat for this native species before dredging and changes in currents destroyed much of its environment. Helping restore that balance is both a nod to history and an investment in the future of our marine ecosystem.

Nature’s Little Filter and Climate Ally

It’s hard not to be awed by oysters once you understand their environmental impact. A single adult oyster can filter up to 50 gallons of water a day, improving the health and clarity of the bay as it grows. In other words, these shellfish are cleaning our waterways simply by existing — a rare kind of livestock that gives back to its ecosystem rather than taking from it.

Oysters also play a role in combating climate change. Roughly one-third of the planet’s carbon sequestration happens in the ocean, and shellfish are a big part of that process. They draw carbon from the water to build their shells, turning carbon dioxide into calcium carbonate — a natural form of carbon storage. Their shells, in essence, are tiny carbon vaults that protect the planet while feeding people around the world.

A Taste of Tradition and Tomorrow

As we left the Skagit Shellfish processing facility that afternoon, the smell of briny sea still clinging to our clothes and our minds buzzing with everything we’d learned, it struck us that what’s happening here isn’t just aquaculture — it’s culture, period.

This family-run farm embodies the heart of Washington’s maritime heritage: hard work, innovation, care for people, and respect for the sea. Our state is the #2 seafood producer in the United States, and it’s because of operations like this — where environmental stewardship and local livelihood meet — that this legacy continues.

So next time you enjoy a briny, perfectly shucked Pacific or Kumamoto oyster, take a moment to imagine the years of tides, hands, and heart that brought it to your plate.

Out here on the edge of Skagit Bay, the future of Washington’s seafood — and a cleaner ocean — is quietly growing, one oyster at a time.