These come from Hama Hama Farm in Washington’s Hood Canal, and they’re the exact same species as Hama Hamas.
In fact, it’s nearly during its early life, then transformed by altering its growth method.
Hamas Hamas are beach grown; Blue Pools are moved to Rack and Bag at a young age and benefit from the constant tidal tumbling.
This process gives a deeper cup, softer edge, and milder taste than its Hama brother.
Although they’re sometimes grown less than 100 yards away from each other, “Blue Pools are the sophisticated city-slicker to the Hama country bumpkin,” as Rowan Jacobson, author of The Essential Oyster says.
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It's our #1 ambition, and we're exclusively doing it through our own restaurants.
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