“One day, someone will want to try to wine and dine you with impressive knowledge of oysters. You don’t want to develop some late-life allergy to shellfish, so it’s best to try it now.”

That’s what I told my young daughters to get them to slurp on some freshly shucked oysters on a recent visit to Westcott Bay Shellfish in the heart of the San Juan Islands. We were visiting Friday Harbor just for the day, as recommended by St. Louis realtor extraordinaire Kim Cameron, who says, “I’m moving somewhere in that area in the very near future.” So there we were, tasting the freshest Pacific oysters one could possibly have… and my daughters pushed aside their cheese paninis and actually liked the selections of raw and grilled oysters we had ordered for the table.

Here’s what we learned, besides the fact that no one is allergic to shellfish: Each Pacific oyster that is planted starts around the size of a sunflower seed and reaches maturity in two years. During those two years, the farmers handle each oyster approximately three times in their life cycle. The seeds start in high densities (2,000) in a rack/bag system on the tidelands, where the millions of algae in Westcott Bay float in and out with the tide and feed the little ones. Over the next two years, the density is decreased in each bag to give the oysters more wiggle room. In the last six months before harvest, the oysters are transferred into hanging bags at even lower densities, where they can tumble with the winds and tide. This tumbling provides a deeper-cupped and plumper oyster. The Westcott Bay oysters are renowned for their briny bite and slightly sweet aftertaste.

When you go out tonight and celebrate National Oyster day, no matter how you eat them, keep in mind each little oyster took a very long time to get to your plate! Enjoy!