Seafood in Washington State
Pacific salmon come in six varieties: chinook (a.k.a. king), coho, sockeye, chum, pink, and steelhead. The first three are most often found in markets and on menus.
California prospectors fueled Washington’s oyster rush in the mid-1800s. Today we’re the top US producer of the bivalves.
Some 109 million geoduck (“GOO-ee-duck”) are burrowed in Puget Sound. Each weighs 1 to 3 pounds and can live to age 146.
Produce in Washington State
Pierce County grows about half the country’s rhubarb; Sumner is the “Rhubarb Pie Capital of the World.”
These yellow-red cherries, which ripen in June and July, were developed in 1952 as a cross between the Bing and the Van.
With 17,000 minty acres, we lead the nation in spearmint oil production. One 55-gallon drum of oil can flavor 5 million sticks of gum.
Between 10 and 12 billion of nine apple varieties are picked here annually, enough to circle the globe 29 times.
Fertile Yakima Valley accounts for 75 percent of the U.S.'s hop acreage. Two-thirds of the valley’s crop is exported.
Porcini, matsutake, fiddlehead ferns and sea beans: just some of the wild edibles that grace our menus.
More than 92 percent of the nation’s red raspberries ripen here in June and July and late August through September.