For those who appreciate a perfectly chilled oyster, knowing where it comes from makes all the difference. That’s why our oysters, clams, and mussels come directly from Taylor Shellfish Farms in Samish Bay, Washington. With over a century of history and a deep commitment to sustainability, this coastal farm is the foundation of the shellfish we serve.

Shellfish farming has taken place in Samish Bay since the early 1900s. The Taylor family purchased the farm in 1991, expanding on a legacy that includes the historic Rock Point Oyster Company. Today, Taylor Shellfish is the largest producer of farmed shellfish in the United States, employing over 600 people across its hatcheries, nurseries, and farms.

Sustainable Farming that Supports the Bay

Taylor’s approach to aquaculture is about more than quality. It also improves water clarity, filters excess nutrients, and strengthens local ecosystems. A single oyster can filter up to 55 gallons of water per day. That helps reduce nitrogen, phosphorus, and harmful algae while increasing oxygen levels and supporting surrounding aquatic life.

Shellfish farms like Taylor’s provide essential environmental benefits. The more shellfish they grow, the cleaner and more balanced the surrounding water becomes. This is one reason we’re proud to serve oysters raised with care for the ocean and the future.

Understanding the Oyster Life Cycle

The journey begins at one of Taylor’s hatcheries, where adult oysters release eggs and sperm into the water. Fertilized eggs develop into free-swimming larvae, known as veligers, which eventually settle on hard surfaces and begin to grow.

From hatchery to nursery, seed oysters grow from the size of a grain of sand to the size of a thumbnail in four to six months. They are then moved to open-water farms in Samish Bay, where they mature over one to three years. Depending on the species, some oysters may take up to six years to reach their full potential.

Different Shellfish, Unique Growing Methods

Taylor Shellfish uses multiple growing techniques, depending on the species and environment. Each method helps shape the size, flavor, and texture of the final product.

• Pacific oysters are grown directly on the beach or suspended from longlines in the water.
  
• Shigoku oysters are grown in mesh bags that tumble naturally with the tides, creating deep-cupped, firm oysters with clean flavor.
  
• Geoduck clams are planted in deep sand using protective tubes and harvested by hand.
  
• Manila clams are farmed just under the surface of intertidal beaches and collected with hand rakes.
  

This attention to detail helps ensure every oyster served is exceptional. Taylor’s tide-tumbled method, in particular, is what gives Shigoku oysters their reputation for balance, structure, and flavor.

From the Beach to Boise Overnight

Once oysters are harvested, they are sorted, cleaned, and UV-purified for 24 hours to ensure safety and freshness. The oysters are then packed with care and shipped directly to us overnight. There are no warehouses, distributors, or unnecessary stops along the way.

That direct path is how we’re able to offer the freshest seafood in Boise. The shellfish you enjoy today was in the water just yesterday.

Chandlers Brings the Freshest Shellfish from Taylor Shellfish Farms.

Serving the Best Seafood in Boise Starts with the Source

Great food begins with great sourcing. Taylor Shellfish Farms is not only a producer but also a steward of the sea. Their commitment to sustainable farming and regenerative practices aligns with our goal to offer guests the highest quality seafood with full transparency.

If you’re searching for the best oysters in Boise, you’ll find them here—served at peak freshness, backed by generations of knowledge, and farmed with respect for the water they come from.