Jamestown Seafood

Jamestown Seafood’s aquaculture practices celebrate the heritage of native S’Klallam traditions. Spawning and early growth takes place at the Tribe’s Point Whitney Hatchery in Brinnon, Washington, and in Kona, Hawaii, where oyster seed is nurtured, lovingly fed algae grown on site, and bathed in constantly flowing cold, clean sea water. Later, under the veil where the blurred line between land and sea meets, on the pristine beaches of Sequim and Quilcene in Washington state, the shellfish continue to grow and thrive in their natural environment. When they are appropriately sized for the various markets the Tribe serves, the shellfish are harvested and shipped live. Without compromise, Jamestown Seafood’s focus is on seafood grown by people who have shellfish in their blood, through generation upon generation of cultural heritage and family cuisine. Every morsel has been grown and gathered with the utmost respect for our home, the Earth, and for our ancestors, our legacy. We invite you to share in enjoying the treasured bounty from our pristine saltwater beds to nourish your body and nurture your soul.