Cucumber Oysters

A bag-to-beach Pacific oyster from Marrowstone Island on Washington's Olympic Peninsula. Delicate and brine forward, with a sweet, buttery cucumber finish.

Tray-raised and beach-hardened oyster from British Columbia's productive Baynes Sound. Medium salty with a clean, refreshing cucumber finish and balanced mineral sweetness. The archetypal BC oyster.

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.

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.

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.

Southern California's signature oyster from Carlsbad's Agua Hedionda Lagoon. Grown in suspended culture with distinctive glassy, striped shells. Strongly briny with refreshing melon and cucumber notes, balanced between briny and sweet.

The original tide-tumbled oyster from Eld Inlet's pristine waters. Deep-cupped with plump meats, mild brininess, silky creamy texture, and a signature sweet cucumber finish. A true Pacific Northwest gem.

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 well-balanced Prince Edward Island oyster grown wild in red bay mud. Leads with bright salinity and finishes with mild cucumber smoothness and sweet notes. Cultivated for 4-6 years in pristine northern waters.

Clean, delicate Pacific oyster from Baynes Sound, BC. Sweet and balanced with moderate brine, firm texture, and a distinctive cucumber finish with hints of watermelon.

Beach-grown Pacific oyster from central Hood Canal where the Dosewallips River meets the sea. Sweet and cucumbery with a creamy texture, balanced brininess, and a light, clean finish.

A suspended tray-cultured Pacific oyster from Denman Island, BC. Medium salinity with full, plump, creamy meats, clean mild flavor, and a distinctive cucumber finish. Beautiful green pearlescent shells.

The archetypal BC oyster. Smooth and balanced with sweet, buttery notes and a signature crisp cucumber finish.

A large, buttery Pacific oyster from Tomales Bay, California. Mild and refined with distinctive cucumber and melon notes. Farmed using traditional French rack and bag methods.

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.

Classic Pacific Northwest oyster with delicately sweet flesh and herbaceous notes. Lichen-green shells with a distinctive watermelon-rind flavor profile.

Beach-grown Pacific oyster from South Puget Sound's Hammersley Inlet. Plump and sweet with mild saltiness, rich body, and a distinctive cucumber-melon finish. Grown in nutrient-dense waters for excellent meat-to-shell ratio.

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.

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

Intertidal beach-cultured Pacific oyster from Humboldt Bay, Northern California. Full, plump meats with medium brininess, buttery sweetness, and a clean cucumber finish. Excellent for both beginners and connoisseurs.

Beach-cultured Pacific oyster from Barkley Sound on Vancouver Island's wild west coast. Deep-cupped and plump with high brininess balanced by natural sweetness, finishing with distinctive cucumber and watermelon-rind notes.

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

Slow-growing Pacific oyster from Alaska's glacial Kachemak Bay waters. More briny and umami-forward than typical Pacifics, with crisp texture, cucumber-melon notes, and a clean vegetal finish with hints of nori and green tea.

Pacific oyster farmed by the famed Kelly family in Galway Bay's mineral-rich waters. Exceptionally creamy with mild brine, grassy cucumber notes, and stunning purple-striped shells with pure white meat.

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.

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.

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.

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.

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 balanced bayside Chesapeake oyster from Virginia's Eastern Shore. Grown in Nassawaddox Creek's moderate salinity waters, offering a meaty texture with rounded minerality, moderate brine, and cucumber-sweet notes.

Beach-cultured Pacific oyster from pristine Netarts Bay in Northern Oregon. Strong, tongue-coating flavor with metallic notes, sweet cucumber finish, and distinctive black mantle line. Colorful shells and soft texture.

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.

A beach-finished Pacific oyster from the strait between Harstine and Squaxin Islands in South Puget Sound, Washington. Firm, creamy meat with mild brine and a cucumber finish.

The definitive Pacific oyster. Firm, briny meats with bright cucumber and umami notes, finished clean and steely.

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.

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.

Beach-cultured Pacific oyster from historic Samish Bay in Northern Puget Sound. Firm, plump meats with medium brininess, mild sweetness, and a distinctive refreshing cucumber finish. Rustic lichen-green shells.

A Pacific oyster from Laguna San Ignacio in Baja California Sur, grown off the bottom by Sol Azul inside the El Vizcaíno Biosphere Reserve. Briny first, then cucumber sweetness and some creaminess, with firm, plump meat.

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

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

Beach-grown Pacific oyster from Baynes Sound, British Columbia. Moderately salty with a mild, sweet flavor and distinctive bitter cucumber finish. Naturally tumbled by winter storms.

Bag-started, beach-finished oyster from southern Hood Canal's Great Bend. Thick-shelled with intensely salty, briny flavor and a distinctive cucumber-seaweed finish characteristic of South Sound oysters.

A wild Long Island oyster with bold, briny character. Heavy shells, meaty texture, complex mineral and metallic notes with cucumber undertones.

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 medium-sized East Coast oyster raised by the Shinnecock Nation in Long Island's Shinnecock Bay. Notable for its chewy texture, moderate salinity, and distinctive herbal finish with celery and sagebrush notes. Pretty jade shells with brick-colored swirls.

The definitive California oyster with stunning black and purple shells. Intensely briny with cucumber notes and a rich, buttery finish.

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 refined Eastern Canadian oyster from New Brunswick's pristine Bedec Bay. Medium salinity with sweet, creamy flavor, subtle hazelnut and cucumber notes, and a bright, buttery finish. Farmed for 4-6 years in nutrient-rich Atlantic waters.

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.