Small Oysters

Wild-harvested Gulf Coast oyster from Florida's legendary Apalachicola Bay. Small, intensely briny, and robust with a distinctive flavor that earned global recognition as the pinnacle of oyster quality.

A small, tray-grown oyster from Saquish Neck in Duxbury Bay, Massachusetts, from Island Creek Oysters. Intensely salty with a nori-like brine, then a rich, nutty sweetness and dense, toothsome meat.

Small, beach-cultured Pacific oyster from Hood Canal, Washington. Low brininess with a sweet, delicate flavor and distinctive musky finish. Hardy shells from intertidal cultivation.

Boutique Pacific oyster from Thorndyke Bay in Hood Canal, Washington. Deep-cupped with exceptionally sweet flavor balanced by high brininess and a rich umami finish. Tumbled in tides, producing strong shells and full meat.

The perfect starter oyster from New Brunswick's Miramichi Bay. Small, refined, and elegantly mild with yeasty notes, subtle hazelnut sweetness, and a creamy texture. Farmed in floating trays that ensure pristine, uniform shells.

A small, dark-shelled Prince Edward Island oyster from Thunder Cove, grown for three years. Smooth salinity, tender meat and a pronounced vegetal finish, with some sweetness and a faint nuttiness.

Small Pacific oyster with distinctive smooth, dark purple-black shells. Tumbled cultivation produces delicate, deep-cupped shells with mild, buttery meat and a clean nori finish.

A cocktail-size Cape Cod oyster from Barnstable Harbor with deep cups and clean shells. Creamy, plump meat with a solid Cape Cod brine and a sweet seaweed finish.

A petite, deep-cupped Kumamoto oyster from California's Bodega Bay. Delicately sweet with fruity, honeydew melon notes and mild brininess. Perfect for beginners and connoisseurs alike.

A delicate wild-harvested oyster from New Brunswick's legendary Caraquet Bay. Small and slow-grown over four years, with subtle brine, mineral notes, and a refined clean finish that makes it the perfect accessible oyster.

Premium cocktail-sized oyster from Virginia's Eastern Shore. Similar in size to Kumamotos but with East Coast character—highly salty, smooth, and sweet with a deep cup and firm texture.

A small Washington Pacific oyster with a tortoise-colored shell, sold by Penn Cove Shellfish. Bold brine and a granite-like mineral edge, then a crisp, honeydew-tinged finish. Sources disagree on which bay it comes from.

Intertidal beach-cultivated Pacific oyster from Hood Canal in Washington's Puget Sound. Deep-cupped with full meats, crisp brininess, and a distinctive sweet melon finish with mild mineral notes.

A small, farm-raised oyster from Long Island Sound with extremely mild flavor and plump meat. Lightly brined with a notably sweet finish, perfect for those seeking a gentle introduction to East Coast oysters.

A slow-grown Maine oyster from floating cages in Robinhood Cove on Georgetown Island. A briny start gives way to a very sweet finish, in a hard, well-cupped shell.

Small cage-grown oyster from New Brunswick requiring nearly four years to reach market size. Bold ocean aroma with notably sweet flavor, darker meat from cold, mineralized waters.

A petite farm-raised Pacific oyster from Deep Bay, British Columbia. Small and delicate with balanced brine and sweetness, finishing with distinctive slightly smoky, vegetable-like notes.

A rare tumbled cocktail oyster from Tomales Bay's north shore. Small and deep-cupped with plump ivory meat, delivering high brine that mellows into a rich, buttery finish with hints of melon and cucumber.

Small, plump Pacific oysters from Willapa Bay, Washington. Known for their intensely creamy, bacon-fat flavor with light salinity and a clean seaweed finish. Thick shells protect remarkably meaty interiors.

A community-farmed Puget Sound oyster from a restored watershed. Small and plump with sweet, buttery meat, light salinity, and a distinctive cucumber-earthy finish. All proceeds support water quality restoration.

A unique East Coast oyster variety raised in California's Tomales Bay. Small with handsome green-gold shells, intensely briny with crisp minerality and surprising fruity depth that peaks in summer.

Exceptionally sweet Kumamoto from Humboldt and Tomales Bay. Tiny, deep-cupped oysters with creamy texture and honeydew-watermelon flavors. Virtually no brininess makes them perfect for beginners.

The signature California oyster from Tomales Bay. Rich and sweet with creamy, buttery texture, balanced brine, and a slightly smoky finish.

A tumbled Pacific oyster grown in suspended cages beside a kelp farm at Hood Head, Washington. High salinity, savory umami and a cucumber finish.

A cocktail-sized PEI oyster with striking bright green shells. High salinity with a powerful brine that transitions to a sweet, earthy, citrus finish. Excellent meat quality from cold northern waters.

The gateway oyster. Known for its sweet, melon-forward flavor and petite, deeply cupped shell, the Kumamoto is beloved by beginners and experts alike.

A Pacific oyster from Mexico's Baja California peninsula, grown on racks at Guerrero Negro and then held for two weeks in cold open water off Ensenada. Crisp and briny up front, with cucumber and seaweed notes and a long sweet finish.

The 'ultimate' tumbled oyster. Intensively shaped in mechanical drums to create a smooth, purple-black shell with an exceptionally deep cup and pillowy meat. Clean, delicate flavor with mild brininess.

A premium cultured oyster from Southeast New Brunswick's Tormentine Peninsula. Small and plump with medium-high brininess, mineral richness, and a clean, sweet finish. Fresh biscuit aroma makes it an ideal starter oyster.

A cocktail-size Maine oyster from the Damariscotta River, raised by Dodge Cove Marine Farm. Bright mineral brine, dense meat, and a light, sweet finish in a deep cup.

A cocktail-size Damariscotta River oyster from Mook Sea Farm in Maine. Strong salt up front, then a sweet cucumber finish, from floating cages the farm harvests year-round.

A small, tide-tumbled Pacific oyster from Skagit Bay, Washington. Low in salt, plump for its size, and finished with a clean, lingering cucumber note. The same farm sells its larger grades as Ichiban and Tubby.

The rare native Pacific treasure. Tiny but mighty, with intense copper, sweet cream, and celery salt flavors in a firm, creamy bite.

A tumbled Pacific oyster from Willapa Bay, Washington. Small, dark-shelled, and smooth with firm, tender meat. Balanced brininess with a buttery texture and distinctive nori finish.

A petite, polished PEI oyster from Raspberry Point Oyster Co., grown slowly in floating cages in New London Bay. Salty up front, clean through the middle, and gently sweet at the finish.

A small, round oyster from a cove at the mouth of Maine's Damariscotta River, shaped by wave action rather than tumbling. Salty up front, with moderate minerality and a smooth, sweet finish.

Alabama's pioneering boutique oyster from Grand Bay. Small, tender, and silky with a signature buttery, creamed-corn sweetness. Mild on brine, big on oysterness.

Small, cocktail-sized Pacific oysters from Desolation Sound, British Columbia. Tray-grown with delicate, artfully ridged shells. Light and sweet with green apple candy notes and a subtle tarragon finish.

A small, beach-raised Pacific oyster from Dabob Bay in Washington's Hood Canal. Sweet and savory with melon and cucumber notes, in a hard shell that shucks cleanly.

Small, deeply-cupped Pacific oyster from Eld Inlet, southern Puget Sound. Tide-tumbled to perfection with plump, sweet meat, low salinity, and a distinctive smoky finish with unique notes of Jerusalem artichoke and raw green bean.

Tumbled Pacific with firm texture. Cucumber, melon, clean brine.

A beautifully presented cocktail-grade oyster from New London Bay, PEI. Deep-cupped with plump meats, delivering an immediate salty taste followed by a subtle, sweet finish.

Beach-grown Pacific oyster from Totten Inlet, Puget Sound. Small and deep-cupped with sweet, melon-scented flesh and refreshing cucumber crispness. Exceptionally wine-friendly with mild, earthy character.

A floating-bag Pacific oyster from Fanny Bay Oysters, started in Desolation Sound and finished in Baynes Sound, British Columbia. Plump meat in a smooth, rounded shell, with salt and sweetness in even measure.

Rare tumbled Pacific oyster from Tomales Bay's oldest oyster company. Deep-cupped and plump with smooth buttery brine, rich melon notes, and a distinctive woody artichoke finish. One of California's richest-tasting oysters.

A savory Rhode Island oyster from Narragansett Bay. Intensely sweet and creamy with pleasant saltiness and a clean finish. Deep-water suspension cultivation produces tender meats full of spirit and finesse.

A cocktail-size Long Island oyster from Moriches Bay, grown in floating cages between two ocean inlets by former WNBA player Sue Wicks. Salty up front with a buttery, lobster-rich finish.

Original 'astronaut oysters' from San Juan Island. Delicate, sweet, and creamy with fine shells. Suspension-grown to never touch the bottom, creating exceptionally light texture and mild flavor.

A petite Casco Bay oyster from Recompense Cove in Freeport, Maine, tumbled by wind and waves in floating bags. Fat, firm meat that is salty and sweet with a crisp finish.

Small Maine cocktail oyster from John's River Estuary. Bottom-grown and cage-floated with crisp Atlantic brininess, buttery texture, and a clean sweet finish with mineral notes.

Family-farmed in Greenport Harbor's Peconic Bay using tidal basket cultivation. Tender meats with balanced medium brininess, sweet flavor, and a distinctive mineral-rich finish that has made them a New York City favorite.

A sustainably farmed Pacific oyster from Denman Island, BC. Firm and plump with moderate salinity, mild sweetness, and a distinctive delicate melon finish. Deep-cupped, sculpted shells from tumbling.

A farmed South Carolina oyster grown in floating cages on Mosquito Creek in the ACE Basin, an hour south of Charleston. Small and deep-cupped, salty and clean with a buttery note and a crisp finish.

A petite, very deep-cupped Cape Cod oyster from Cape Cod Oyster Company, shaped like a West Coast Kumamoto but an Eastern oyster in species and taste. Strong brine up front and a sweet finish.