Chuck’s seafood has been a staple in the community for the past 70 years. After growing up watching their father, brothers Heath, Bryson and Jess took over the family business. Heath is in charge of the cannery, Bryson does the retail and Jess is in charge of the oyster farm, Coos Bay Oysters. Although they run two companies, both Chuck’s Seafood and Coos Bay Oysters are run within the family.
The oysters sold at Chuck’s are grown up the South Slough. Bryson tells me that all the brothers tried their hand at farming, but that it was the youngest, Jess, who really had a knack and love for it. One of the exciting new species that Chuck’s Seafood is about to offer is the indulgent Kumamoto Oysters. These oysters have a tight hard shell, bright white meat, and are very sweet and crisp flavor. Currently, Chuck’s Seafood is the only place in Coos Bay and Charleston that offers the high prized oyster originally from Japan.
When asked about how to eat oysters, Bryson said there were so many ways, it’s not even funny. This includes BBQing, frying, boiling, baking, smoking, etc. One of Bryson’s favorite recipes is the Oysters Rockefeller which consists of oysters, cheese, spinach, garlic butter all on a graham cracker baked in a muffin tin. Our mouths are watering already!
The most rewarding part for Bryson about running Chuck’s Seafood is family. Overall, it’s apparent that Chuck’s seafood and Coos Bay Oysters are staple businesses in Charleston due not only to their dedication in producing quality seafood but also their investment in the community.