Nori 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.

Small Pacific oyster with distinctive smooth, dark purple-black shells. Tumbled cultivation produces delicate, deep-cupped shells with mild, buttery meat and a clean nori finish.

Classic Totten Inlet oyster from South Puget Sound. Bag-to-beach cultivated for creamy, sweet meat with high brininess and the distinctive nori finish that defines the region. Saltier than most South Sound varieties.

Remote intertidal beach-farmed oyster from the fjords of West Vancouver Island. Art-deco striped shells in pink, purple, and green. Complex flavor with high brininess, nori sweetness, hints of muskmelon and raw milk, finishing with anise.

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 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.