Jamestown Seafood is a collaborative effort with the Jamestown S’Klallam Tribe in the Pacific Northwest. The farm is nestled in the pristine Sequim Bay (pronounced “Skwim”) along the Strait of Juan de Fuca and just before the entrance to the Puget Sound. As with the oysters, Sequim Bay is unique. Its proximity to the Pacific Ocean, and nutrient rich tides that replenish the bay, allows oysters to thrive on a regular supply of fresh, clean food – promoting faster growth. Additionally, the lack of urban run-off creates an environment perfect for sustainable, clean and delicious seafood. Production begins at the company owned hatchery in Kona, Hawaii, followed by managed grow out in our Point Whitney and Sequim Bay facilities in Washington State. Once the seed reaches a size of 1/2 to 3/4 inches, it is planted on the farm in the nutrient rich waters of Sequim Bay. By maintaining a watchful eye throughout the maturation process, Jamestown Seafood manages harvests that are commercially viable, sustainable, consistent, and abundant.