Crisp Oysters

Beach-grown Pacific oyster from Cortes Island, BC. Firm and sweet with robust briny flavor, featuring distinctive notes of cucumber, grass, and melon rind. Crisp and ocean-fresh.

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.

Aquatray-grown Cape Cod oyster with thick shells and plump, savory meats. Crisp and salty with rich umami flavor, prominent brininess, and clean mineral finish. Named for a boulder on the beach where they're cultivated.

Cold-water Prince Edward Island oyster from Foxley River and Malpeque Bay. Large, reliably plump and deep-cupped with mild sweetness upfront and a pleasantly lingering medium-high salinity finish. Hand-tongued from small skiffs.

The classic Atlantic oyster. Crisp, briny, with mineral notes and a sharp, clean finish.

Tumbled Pacific oyster from Hood Canal's Hamma Hama River. Deep-cupped with smooth shells, featuring a creamy, crunchy texture and complex flavor profile of cucumber, crisp brine, and a distinctive sweet-vegetal finish.

America's most famous oyster since the 1800s. Bottom-planted in Long Island Sound with heavy, gnarly shells. Intensely briny and bold with metallic notes, firm texture, and a mineral finish. A salty classic for purists.

A high-salinity Maine oyster from the New Meadows River in Brunswick, grown in surface cages and tumbled for a deep cup. Bold brine, a grassy middle, and a dry, nutty finish.

Wild-harvested Maritime oyster from Cape Breton's Bras D'Or Lakes. Light-bodied with assertive brine, hints of seaweed, and a clean, steely finish. A quintessential Atlantic oyster from pristine Nova Scotia waters.

A premium Pacific oyster from Baynes Sound, British Columbia. Tray-raised and beach-hardened for firm meats and strong shells. Balanced brininess with distinctive melon and cucumber finish.

Wild-caught oyster from Cape Breton Island's pristine waters in Nova Scotia. Very briny with bright ocean character, firm springy meat, and a lingering mineral finish that reflects the clean Atlantic surroundings.

Farm-raised oyster from Aspy Bay at the northern tip of Cape Breton Island, Nova Scotia. Exceptionally briny and meaty with intense oceanic flavor, bright minerality, and a crisp, sweet finish from pristine Atlantic waters.

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.

Deep-water aquacultured oyster from Menemsha Pond on Martha's Vineyard. Large, briny, and full-bodied with a crisp, clean sea salt blast and sweet finish. Mineral-rich flavor from ancient freshwater springs and Atlantic tidal flow.

The aristocrat of American oysters. Intensely briny and ocean-forward, with firm, full meat and a remarkably clean finish. Chincoteague is the appellation, the name for oysters from the bays around the island; Rappahannock Oyster Co. sells the ones it grows there under its own brand, Olde Salt.

A tide-tumbled Pacific oyster from Henderson Inlet in South Puget Sound, grown by Perkins Family Farms. Crisp brine and gentle umami, with a light melon finish and no grit.

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-grown Pacific oyster from the pristine waters of Hood Canal's Dabob Bay. Light and crisp with pronounced brininess from slow growth in cold, nutrient-limited waters. Firm meat with a clean, sweet finish.

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.

Farmed in floating cages in Ninigret Pond, Rhode Island. Distinguished by pale golden shells and creamy, golden flesh with a sophisticated flavor profile featuring strong initial brine, distinctive buttery notes, and a delicate sweet finish.

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.

Beach cultured Pacific oyster from Vancouver Island's Evening Cove. Features firm meats with a clean, mildly briny flavor and distinctive watermelon finish. Beautiful fluted shells make for elegant presentations.

The legendary Long Island oyster harvested from Great South Bay for over two centuries. Strong, briny, and robust with satiny meats, a fresh crisp texture, and a sweet aftertaste that sparkles with mineral salinity.

Alaskan oyster from Kachemak Bay's glacier-fed waters. Intensely briny and umami-rich with distinctive salinity and thick shell. Less cucumbery than typical Pacifics, with a unique 'touch of king salmon' flavor.

The definitive Maine oyster from the Damariscotta River. Bottom-cultured in frigid waters, producing thick, heavy shells with deep cups and firm meats. Crisp and complex with pronounced brininess balanced by sweetness.

Classic Pacific Northwest oyster from southern Hood Canal. Beach-grown on rocky shores with full cups, firm meat, and a bright, briny flavor with a mild, clean finish.

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.

Hand-cultivated Pacific oyster from Morro Bay's high-energy estuary. Deeply briny with crisp sweetness and distinctive cucumber and wet-stone minerality. Entirely grown in Southern-Central California from seed to harvest.

A wave-tumbled Long Island oyster from Moriches Bay, grown in floating bags near Moriches Inlet. Salty and savory up front, then rich and notably sweet at the finish.

A large Pacific oyster from pristine Willapa Bay, Washington. Rack and bag cultivated with mild brininess, delicate floral notes, and a crisp citrus finish. Substantial, meaty texture with a clean aftertaste.

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.

Hand-harvested from the cold, clean waters of Nova Scotia's Northumberland Strait. Small to medium oysters with intense brininess, firm crisp texture, and a notably sweet 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.

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.

Sustainably farmed South Carolina oyster from the Coosaw River. Large, deep-cupped, and plump with a salt-heavy briny start that gives way to a sweet, clean finish. Handcrafted from hatchery to harvest.

Small cold-water oyster from Chaleur Bay, New Brunswick. Heavy, gnarly shells with intensely briny, metallic flavor. Robust and wild—not for beginners.

A bright, fresh Maine oyster from the Bagaduce River. Mildly salty with sharp brine up front, delicate meats, and a sweet, creamy finish. Surface-cultured for smooth shells and deep cups, perfect for the half-shell.

A small-to-medium North Fork oyster from Gardiners Bay, off Shelter Island. Crisp and clean with medium salinity, a mineral edge, and a sweet, mellow finish.

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.

Hardy beach-grown Pacific oyster from Malaspina Inlet, Vancouver Island. Firm and plump with a crisp, briny flavor and distinctive cucumber-like finish. Rugged shells and dark mantle from extreme tidal conditioning.

Canadian icon. Bright salinity, plump meat, crisp and clean.

A balanced Rhode Island oyster from Potter Pond. Crisp and briny with a subtle salinity, balanced by mild sweetness and a clean finish. Slowly grown over 3-5 years for exceptional quality.

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 Pacific Northwest favorite with Japanese heritage. Full-bodied and meaty with a crisp, nutty flavor, mild brine, and balanced fruit and vegetal notes.

A sustainably farmed New Jersey oyster from Northern Barnegat Bay. Large, strong shells with crisp, succulent texture. Fresh and briny with balanced salinity and a mild, sweet finish.

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.

Sweet, balanced Pacific oyster from Okeover Inlet in Desolation Sound, BC. Fresh crisp sweetness with light-salty brine and a clean finish. Grown in nutrient-rich waters with distinctive deep shells.

Wild-harvested Pacific oyster from Discovery Bay, Washington. Meaty and firm with crisp, briny flavor, mild tanginess, and fresh seaweed notes from continuous feeding in protected rack waters.

Farm-raised Pacific oyster from Willapa Bay, Washington. Known for their smooth texture, deep cup, and delicate balance of brine and sweetness with a clean, crisp finish from pristine West Coast waters.

Suspension-raised Pacific oyster from Discovery Bay, Washington and Morro Bay, California. Large, sweet, and mild with firm meats, lovely fluted shells, and a fresh, crisp finish.

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 responsibly farmed Pacific oyster from northern Puget Sound's Admiralty Inlet. Medium-large with firm, crisp meats, balanced brininess, and a distinctly sweet, refreshing finish with melon notes.

A mild, sweet Pacific oyster from Cortes Island, BC. Grown using a unique suspension-to-beach method for firmer meats and stronger shells. Clean finish with delicate brininess.

A Pacific Northwest oyster from southern Puget Sound's nutrient-rich waters. Medium to large with tender, plump meats. Mild brine balanced with sweet richness and a crisp finish of melon and cucumber.

Historic Long Island Sound oyster harvested by traditional dredge methods since 1887. Large, robust shells with full meats. Balanced brine and sweetness with a crisp texture and sweet 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 deeply-cupped Cape Cod oyster from the pristine waters of Pleasant Bay in Orleans, Massachusetts. Classic Atlantic brininess with a buttery texture, crisp clean flavor, and sweet finish. Rack and bag cultivated for three years.

Intertidally cultured Eastern oyster from historic Duxbury and Plymouth Bay, Massachusetts. Briny and mineral-rich with balanced sweetness and a crisp, clean finish. Firm yet delicate texture.

A substantial PEI oyster with impressive size and balance. Briny with a clean, sweet finish and firm, plump meat.

Extra-small tray-grown Pacific oyster from British Columbia's Discovery Islands. Mild and fresh with a sweet finish and delicate shells. Deep-cupped with clean, refined flavor perfect for raw service.

An innovative rack-and-bag oyster from Duxbury Bay, Massachusetts. Clean and crisp with strong briny minerality, nutty umami notes, and less vegetal character than bottom-planted varieties. Named after the experimental 34th row of oyster trays.

A rare Pacific Northwest oyster with distinctive sweet creaminess and unique kiwi-like finish. Cultivated on suspended lines then beach-finished for exceptional smoothness and plump texture.

A choice farm-raised oyster from Prince Edward Island's pristine Salutation Cove. Deep-cupped with high salinity and crisp liquor, finishing clean and sweet with distinctive fruity notes.

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

Sustainably farmed Pacific oyster from British Columbia's glacier-fed Discovery Islands. Medium-sized with firm texture, balanced brininess and sweetness, and a crisp, clean finish with subtle umami notes.

Premium Cape Cod oyster from Barnstable Harbor's Great Marsh. Bright, buttery, and exceptionally briny with firm, crisp ivory meats in deep cups. A standout from one of North America's great oyster merroirs.

The only European Flat oyster grown on the West Coast, cultivated by the Jones family on Lopez Island. Rare and coveted, with a pleasant metallic twang, sharp mineral notes, and the crisp-clean salinity of San Juan Island waters. Exceedingly limited supply.

Deep-water suspended Pacific oyster from British Columbia. Clean and briny with a mild, cold milk taste and no vegetal notes. Crisp texture from cold-water cultivation at 15-40 feet depth.

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.

The quintessential Chesapeake Bay oyster from Mobjack Bay, Virginia. Perfectly balanced between sweet and salty with a clean, crisp finish. Distinctive white shell with black markings.

A wild, hand-tonged PEI oyster graded for size and shape. As briny as a Malpeque but bigger and deeper-cupped, with plump meat and a clean, vegetal finish.

Beach-raised Pacific oyster from Hood Canal, Washington. Full, plump meats with mild brininess, sweet flavor, and a distinctive melon-like aftertaste. Thick shells and crunchy texture from intertidal cultivation.

A briny, nutty oyster from Nova Scotia's Northumberland Strait. Farm-raised in Tatamagouche Bay, these medium-to-large oysters deliver rich, salty flavor with a crisp finish. Avoid in summer when spawning.

One of Maine's northernmost oysters from near Acadia National Park. High salinity with a distinctive buttery, Chardonnay-like finish and crisp lemon notes. Deep-cupped with plump, firm meats from natural tidal tumbling.

An unlikely Pacific Coast triumph of the Eastern oyster. Thriving exclusively in Washington's famed Totten Inlet, these plump, firm oysters deliver bold briny intensity, rich buttery flavor, and a sweet finish that earned them Best Flavor at the East Coast Shellfish Growers competition.

Sub-tidally cultivated Nova Scotia oyster from the cold waters of Northumberland Strait. Distinctly mineral-forward with high salinity and a fresh, clean finish. Deep-cupped shells from nutrient-rich northern waters.

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.

Beach-grown Pacific oyster from Washington's pristine Willapa Bay. Tumbled in tidal bags for smooth, dark shells and crisp texture. Light brininess with sweet, herbaceous notes and a signature cucumber finish.

Farm-raised Maine oyster from Mill Cove. Medium salinity with sweet-briny balance and a sharp mineral finish. Deep-cupped with meaty texture, available year-round including winter ice harvests.

Lower Bay Virginia oyster from the mouth of the York River. High salinity with mild brininess that transitions to a sweet, clean finish. Crisp mineral notes and smooth texture define this classic Chesapeake variety.

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.

Rappahannock Oyster Co.'s mid-salinity oyster, grown at the mouth of the York River near Yorktown, Virginia. Sweet and mildly briny with a clean, crisp finish; saltier than the company's Rappahannock, milder than its Olde Salt.