Travel Reference
In-Depth Information
A SEAFOOD SAMPLER
Whether you like to savor seafood prepared by a master chef or prefer to catch
and cook your own, the Olympic Peninsula offers unrivaled quality, variety, and
abundance. Local restaurants pride themselves on such favorites as halibut, snapper,
rockfish, flounder, albacore tuna, Columbia River sturgeon, and salmon (sometimes
cookedIndian-style:onacedarboardoveranopenalderfire).Moreinformationabout
local cuisine can be found at
www.olympicculinaryloop.com
.
Forthosewhoderive justasmuchenjoyment fromthehuntitself, several sumptu-
ous varieties of shellfish—including large Pacific and tiny Olympia oysters, razor and
geoduck (pronounced gooey-duck) clams, and Dungeness crabs—can be found along
the shores of Puget Sound, the Strait of Juan de Fuca, and the Pacific Ocean. Perhaps
nowhere can you sample a greater selection of seafood than at the annual Washing-
ton State Seafood Festival, or OysterFest. Held during the first weekend in October in
Shelton (about 15 miles south of Potlatch State Park), the extravaganza features more
than 100 vendors serving up dozens of local delicacies. The Dungeness Crab and Sea-
foodFestivalinPortAngeles,alsoheldinOctobercelebratesthetastycrustaceanwith
a feast, music, and family-friendly activities.
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