FRESH. BEAUTIFUL.
Pristine ocean quality, revitalizing tides, and plankton-rich waters – all essential elements of the great Pacific Northwest that comprise the character and flavor of the products we grow. We are Baywater Shellfish, a collection of ‘deep-green’, family-run shellfish farms located in Thorndyke Bay and the rest of northern Hood Canal, and we are committed to simple, sustainable and environmentally-sensitive culture and harvest methods.
Dr. Joth Davis and his wife Karen founded Baywater in 1990 with a simple idea: maintain the environmental integrity of Thorndyke Bay and Hood Canal while providing shellfish of the highest quality.
As Baywater continues to develop, we have maintained our original commitment of stewardship to the Hood Canal by operating without electricity, warehouses, or running water.
This has ensured the rugged landscape remains untouched, while still allowing us to grow world-class oysters, clams, and geoduck.
Joth Davis, Ph.D.
Joth sold the first Baywater Sweet oyster in 1990 while pursuing a Ph.D. in Fisheries Science at the University of Washington. As Joth’s career as a marine biologist flourished, he simultaneously grew Baywater into a local favorite with Seattle’s premier oyster bars and restaurants. Over time, Joth and his family further utilized the bountiful tidelands of Thorndyke Bay to offer clams and geoduck to meet a growing demand for locally-grown, sustainable shellfish.
Next Gen
Today, flanked by Joth’s son Caleb and life-long family friend Dylan, Baywater is growing with a new generation of shellfish farmers. Guided by Joth’s expertise, the Baywater team continues to expand while ensuring every product reflects the same taste and quality from when the company was founded.
