Fusitriton oregonensis, commonly known as the Oregon hairy triton and Ayabora or Ketsubu (hairy whelk) in Japan, is a large predatory marine gastropod mollusk in the family Cymatiidae. It is native to the northeastern Pacific Ocean, ranging from the Gulf of Alaska through British Columbia and Washington to California, typically inhabiting subtidal rocky and sandy bottoms. The genus name Fusitriton combines Latin fusus, meaning “spindle,” and Triton, a sea god in Greek mythology commonly used in names of large marine snails. The species epithet oregonensis means “from Oregon,” indicating the region where the species was first described.

Fusitriton oregonensis has been harvested locally in parts of the Pacific Northwest, Alaska, and in northern Japan, particularly Hokkaido, where it has been used as a regional seafood. As a food source, Fusitriton oregonensis provides firm, chewy white flesh, primarily from the muscular foot. Preparation typically involves removing the animal from its shell, eviscerating it carefully, and tenderizing the meat before boiling, steaming, or slicing thinly for inclusion in seafood stews, mixed shellfish dishes, or sashimi. It is commonly sold as a preserved product, either marinated or smoked and canned in oil.

Significant bioactive compounds in Fusitriton oregonensis include high-quality marine proteins; omega-3 fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), taurine, vitamin B12 (cobalamin); and trace minerals including zinc and selenium. As with other large marine snails, there is potential for the presence of toxins such as tetramethylammonium (tetramine) or related quaternary ammonium compounds in specific glands, which are heat stable and water soluble but removable through proper cleaning.