Honeydew Oysters

The legendary Blue Point oyster, restored to its original Great South Bay home. Full-salt brininess with sweet honeydew finish and distinctive pine and anise notes. A historic American favorite since the 1820s.

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 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.

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.

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.