Nutty 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 classic Cape Cod Bay oyster from historic Barnstable Harbor. Sweet and nutty with firm, crunchy texture, balanced brine, and a distinctive lobster-stock finish reminiscent of a New England clambake.

A small, dark-shelled Prince Edward Island oyster from Thunder Cove, grown for three years. Smooth salinity, tender meat and a pronounced vegetal finish, with some sweetness and a faint nuttiness.

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.

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.

Canada's most sought-after oyster. Stunning jade shells, crunchy texture, and bright nutty-sweet flavors with a floral lemon zest finish.

Intertidal beach-grown Pacific oyster from the pristine waters of Hood Canal's Dabob Bay. Light and crisp with pronounced brininess from slow growth in cold, nutrient-limited waters. Firm meat with a clean, sweet finish.

A balanced New England classic. Plump and tender with harmonious briny-sweet flavor, buttery notes, and a clean finish.

The luxury standard. Exceptionally plump and creamy with intense minerality, sweet nuttiness, and refined balance from France's legendary fourth-generation oyster dynasty.

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.

A refined French oyster from the famous Marennes-Oléron basin. Mild, sweet, and creamy with a subtle nutty flavor and firm texture.

A Pacific Northwest favorite with Japanese heritage. Full-bodied and meaty with a crisp, nutty flavor, mild brine, and balanced fruit and vegetal notes.

An innovative rack-and-bag oyster from Duxbury Bay, Massachusetts. Clean and crisp with strong briny minerality, nutty umami notes, and less vegetal character than bottom-planted varieties. Named after the experimental 34th row of oyster trays.

A briny, nutty oyster from Nova Scotia's Northumberland Strait. Farm-raised in Tatamagouche Bay, these medium-to-large oysters deliver rich, salty flavor with a crisp finish. Avoid in summer when spawning.

A small choice oyster from the entrance to Bouctouche Bay, New Brunswick, grown by The Great Little Harbour Seafood Company. Salty up front with a nutty, sweet finish.