Oyster heaven: Hama Hama hits upon a tasty business model

Nick James, left, and Ruco Torres harvest Blue Pool oysters at Hama Hama. Floats attached to bags of oysters cause them to tumble with the tide, forming a deeper pocket for the meat inside. (John Lok/The Seattle Times)

While the Hama Hama Co. oyster farm has certainly grown, it’s not what you’d call large. About 30 people make the briny goodness happen.