the larger rivers of the area and often smoked or grilled on cedar planks. In Alaska, wild game like ptarmigan and moose meat feature extensively since much of the state is wilderness. Fresh fish like steelhead trout, Pacific cod, Pacific halibut, and pollock are fished for extensively and feature on the menu of many restaurants, as do a plethora of fresh berries and vegetables, like Cameo apples from Washington state, the headquarters of the U.S. apple industry, cherries from Oregon, blackberries, and marionberries, a feature of many pies. Hazelnuts are grown extensively in this region and are a feature of baking, such as in chocolate hazelnut pie, an Oregon favorite, and Almond Roca is a local candy. This region is also heavily dominated by some notable wineries producing a high-quality product. Like its counterpart on the opposite coast to the East, there is a grand variety of shellfish in this region. Geoducks are a native species of giant clam that have incredibly long necks; they are eaten by the bucketful and shipped to Asia for millions of dollars as they are believed to be an aphrodisiac. Gaper clams are a favorite food, often grilled or steamed in a sauce. Native California abalone is protected as a food source, and a traditional foodway predating settlement by whites, today featuring heavily in the cooking of fine restaurants as well as in home cooking, in mirin-flavored soups (the influence of Japanese cooking is strong in the region) noodle dishes and on the barbecue. Native Olympia oysters are served on the half shell as well as the Kumamoto oyster, introduced by Japanese immigrants and a staple at dinner as an appetizer. California mussels are a delicacy of the region, and have been a feature of the cooking for generations. There is evidence that Native American tribes consumed them up and down the California coast for centuries. Crabs are a delicacy, and included in this are Alaskan king crab, red crab, yellow crab, and Dungeness crab. Californian and Oregonian sportsmen pursue the last three extensively using hoop nets, and prepare them in a multitude of ways. Alaskan king crab, able to grow as large as 10 kg, is often served steamed for a whole table with lemon-butter sauce or put in chunks of salad with avocado, and native crabs are the base of dishes like the California roll, cioppino, a tomato-based fisherman's stew, and Crab