Oyster Country — a stop on Chuckanut Drive.
The water below you is one of the more productive shellfish bays on this coast, and Samish Bay oysters have a serious reputation.
The conditions are ideal: a shallow bay, big tidal exchange bringing clean cold water in and out, and rivers delivering nutrients off the Skagit farmland. Oysters are filter feeders, so they take on the character of the water they grow in — which is why oysters from here taste different from oysters grown twenty miles away, in exactly the way wine varies by vineyard.
There are shellfish farms working these tideflats, and there are restaurants along this road whose whole reason for existing is that the oysters come out of the water in front of them. Eating oysters on a deck overlooking the bay they came from is the single most Chuckanut thing you can do.
If you are tempted to gather your own: you need a licence, and more importantly you must check the current state shellfish safety map before harvesting anything. Biotoxin closures are real and they are not visible in the water. That is not bureaucratic caution — paralytic shellfish poisoning is genuinely dangerous.
Buy them from someone who tests. They are cheap and they are superb.