Taylor Shellfish | Tide to Table

 Jason Ragan, director of clam and oyster farming at Taylor Shellfish, pulls a boat in to the shore to take workers on a tour of their Sammish Bay farms, Thursday, March 22, 2018, near Bellingham. (Sy Bean / Seattle Refined)

Jason Ragan, director of clam and oyster farming at Taylor Shellfish, pulls a boat in to the shore to take workers on a tour of their Sammish Bay farms, Thursday, March 22, 2018, near Bellingham. (Sy Bean / Seattle Refined)

 Taylor Shellfish Farms employees from around the state ride out on a boat to take a tour of the Samish Bay oyster farms, Thursday, March 22, 2018, near Bellingham.

Taylor Shellfish Farms employees from around the state ride out on a boat to take a tour of the Samish Bay oyster farms, Thursday, March 22, 2018, near Bellingham.

 An employee works on securing oyster flip bags, a technique used to grow oysters that keep them safe and encourages growth by agitating the oysters as the tides change.

An employee works on securing oyster flip bags, a technique used to grow oysters that keep them safe and encourages growth by agitating the oysters as the tides change.

 Clam tunnels stretch as far as the eye can see in Samish Bay.

Clam tunnels stretch as far as the eye can see in Samish Bay.

 (Clockwise) The Kusshi, Fat Bastard, and Kumamoto oysters freshly shucked at Taylor Shellfish Farm's retail shop overlooking Samish Bay.

(Clockwise) The Kusshi, Fat Bastard, and Kumamoto oysters freshly shucked at Taylor Shellfish Farm's retail shop overlooking Samish Bay.