Light Oysters

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.

Small, cocktail-sized Pacific oysters from Desolation Sound, British Columbia. Tray-grown with delicate, artfully ridged shells. Light and sweet with green apple candy notes and a subtle tarragon finish.

A tumbled Pacific oyster from British Columbia with a smooth, deep purple-black shell. Abundantly meaty with a mild, clean flavor featuring subtle sweetness and a melon-like finish.

A savory Rhode Island oyster from Narragansett Bay. Intensely sweet and creamy with pleasant saltiness and a clean finish. Deep-water suspension cultivation produces tender meats full of spirit and finesse.

Original 'astronaut oysters' from San Juan Island. Delicate, sweet, and creamy with fine shells. Suspension-grown to never touch the bottom, creating exceptionally light texture and mild flavor.

A large Damariscotta River oyster from Mook Sea Farm in Maine. Full meats with a light texture, plenty of salt up front, and a sweet finish that distributors compare to watermelon.