Firm Oysters

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.

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.

Atlantic oysters grown in Bodega Bay, California. Known for robust, gnarly shells and intensely briny, metallic flavor with a creamy texture and sweet finish. A bold West Coast take on the Eastern species.

The first commercial Suminoe oyster from Chincoteague Inlet, Virginia. Features a pretty white shell, firm meat, and mild, sweet flavor that provides a good impersonation of the native Chesapeake virginica.

Historic South Carolina oyster from Bulls Bay. Large and meaty with a firm texture, pronounced briny flavor, and distinctive sweet finish. Shaped by high salinity coastal waters with peak flavor in colder months.

Hand-grown Cape Cod Bay oyster from Barnstable Harbor. Medium-sized with distinctive white-and-black shells, highly briny with firm texture and a slightly nutty finish. Rich New England clambake flavor.

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.

A larger, mature Beausoleil from Miramichi Bay, New Brunswick. Full and plump with sharp brininess, clean taste, and a sweet finish. Hand-packed with exceptional attention to detail.

Farm-raised in floating bags in Malpeque Bay, Prince Edward Island. Briny with sweet, nutty astringency, firm plump meats, and abundant rich liquor from the nutrient-rich Cape Shore waters.

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.

Hand-crafted Alabama oyster from Dauphin Island with bold brininess and firm texture. Grown in raised cages with strong wave action that creates a deep, meaty cup and consistent quality.

Large, deep-cupped oyster from the Noank River in Connecticut. Highly briny with a sweet finish and wonderfully firm texture. A slightly lighter, more accessible cousin to the famous Mystic oyster.

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.

Small, delicate oyster from New Brunswick's Acadian Peninsula. Suspension-cultured with a firm texture, medium brininess, and a distinctive sweet-citrus finish that showcases the Maritime's refined oyster style.

Wild, bottom-grown oyster from Nova Scotia's Malagash Basin. Mildly salty with a distinctive smoky, mineral finish and firm texture from the pristine northern Atlantic waters.

Bottom-planted Connecticut oyster from the Mystic River. Firm, meaty texture with intense brininess from high salinity waters, finishing with a distinctive sweet note. Thick, irregular shells house a robust flavor.

A mild, refined East Coast oyster cultivated in Narragansett Bay, Rhode Island, with origins from Virginia's Atlantic-facing Parramore Island. Despite full ocean exposure, it delivers a surprisingly gentle brine with firm meat and a clean, fruity finish.

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.

Rare, aged PEI oyster from the makers of Raspberry Point. Seven years at harvest creates exceptional density and plumpness. Firm and intensely briny with creamy texture and subtle sweet finish. A collector's oyster.

Large, hand-cultivated oysters from Virginia Beach's legendary Lynnhaven River. Fat and firm with bold briny saltiness, buttery notes, and a smooth, creamy finish. A quintessential Virginia Bay oyster from a boutique family operation.

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.

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.

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.

Rack-and-bag cultivated Cape Cod oyster from West Bay with deep cups and firm, plump meats. Profoundly salty like Wellfleets but with distinctive sweetness, yielding a balanced yet bold flavor profile.

A very salty North Carolina oyster grown on long lines in Topsail Sound, near Hampstead, by N. Sea Oyster Co. Open-ocean brine up front, then a buttery richness and a sweet finish the farm compares to scallop.

The signature oyster of Duxbury Oyster Company, grown on one grant in Duxbury Bay, Massachusetts, since 2000. Firm meat in a deep cup, clean Atlantic salt and a sweet, smooth finish. Named for a Phish song.

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.

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.