Bright Oysters

A Prince Edward Island oyster from the waters off Cymbria on the north shore, sold in choice and cocktail sizes. Deep cups and clean shells, with a bright, clean flavor that balances sweetness and salt.

A boutique oyster from Barnstable Harbor, Cape Cod. Meaty and plump with light brininess, bright sweet cream flavor, and a crisp finish. Only 30,000 raised annually with meticulous care.

A Casco Bay oyster grown in flipped cages between Moshier and Little Moshier Islands, Maine. Medium brine and a plump sweetness with a clean, bright finish.

Farm-raised North Carolina oyster from Core Sound near Cedar Island. Medium-sized with full, firm meat and a bright, crisp brininess that delivers a clean, salty finish.

Delicate and buttery North Carolina oyster from Pamlico Sound. Deep-cupped with bright white shells, featuring a sweet finish and balanced brininess. Cultivated in off-bottom cages.

A Maine institution from the Damariscotta River. One of Maine's first farmed oysters, featuring a distinctive sweet-and-sour citrus flavor with bright lemon notes, restrained brine, and rare dappled pastel shells.

The largest of Taylor Shellfish's tide-tumbled Pacific oysters from Washington State. Bold, briny, and savory with a sweet finish, plump texture, and deep cups filled with generous liquor.

Farmed by the Mashpee Wampanoag Tribe in Wellfleet Harbor, Massachusetts. Bold and briny with bright umami seaweed notes and a buttery finish. Named for 'People of the First Light.'

Beach-grown Pacific oyster from Baynes Sound on Vancouver Island. Clean, briny flavor with firm texture, subtle cucumber notes, and a slightly sweet finish. Harvested from the traditional territory of the K'ómoks First Nation.

A Casco Bay oyster grown in floating cages off Upper Goose Island in Harpswell, Maine. Bright and briny with cucumber notes, a full cup of juicy meat and a savory finish, in a clean, pale shell.

A tumbled Maine oyster from the shallow bays around Mere Point in Brunswick. Dense, crisp meat with high salinity, a subtle sweetness, and a clean, bright finish.

A beach-grown Pacific oyster from Hogum Bay on the Nisqually Delta in southern Puget Sound. Plump, buttery, and sweet with a bright brininess, in a fast-grown, fluted shell.

Pacific oyster from British Columbia cultivated using deep water start, tumbling, and beach methods. Medium brininess with fresh, clean taste and distinctive cucumber finish.

Medium-sized Long Island Sound oyster with balanced brine and subtle sweetness. Firm texture with clean finish and umami notes. Larger and saltier than Bluepoints, from historic oyster-growing waters.

A briny Pacific Northwest oyster prized for its firm texture and intense umami flavor. Best in early spring when amino acids create peak savory intensity with a clean, assertive finish.

Premium bottom-planted Damariscotta River oyster from Maine. Large, thick-shelled, and robust with surprisingly high brininess and distinctive bright lemon-zest flavor. Extremely plump and meaty.

A farmed North Carolina oyster from Ghost Fleet Oyster Co., grown in the waters around Topsail Island. Bright and salty with a slight sweetness; tasting notes in print are few.

A Prince Edward Island oyster from the brackish Souris River, grown in cages for three to four years and harvested through the ice in winter. Plump and firm with a savory, vegetal taste of nori and spring garlic and medium salt.