Oceanic Oysters

Wild-caught oyster from Cape Breton Island's pristine waters in Nova Scotia. Very briny with bright ocean character, firm springy meat, and a lingering mineral finish that reflects the clean Atlantic surroundings.

Farm-raised oyster from Aspy Bay at the northern tip of Cape Breton Island, Nova Scotia. Exceptionally briny and meaty with intense oceanic flavor, bright minerality, and a crisp, sweet finish from pristine Atlantic waters.

The Pacific oyster now sold under the Drakes name, grown at San Quintín in Baja California for the company that once farmed Drakes Estero in California. The seller describes it as briny, oceanic and fresh; there are no independent tasting notes yet.

Texas Gulf Coast oyster with pronounced briny intensity and complex oceanic flavors. Rich and full-bodied with subtle sweetness, reflecting the high salinity of Lavaca Bay's coastal waters.

Large, deep-cupped Long Island oyster with distinctive umber-and-black shells. Intensely briny and savory with strong mineral character, tannic bite, and full musky flavor. Best September through April.

A powerful, full-strength oyster from Rhode Island's Narragansett Bay. Intensely briny and mineral-rich with a luxurious buttery, umami finish. Grown in oceanic conditions using rack and bag methods with tumbling.

Historic Virginia oyster farmed since the 1800s in Hog Island Bay. Large, profoundly briny with oceanic intensity, balanced by subtle umami and sweet finish. Grown by the century-old Terry family in pristine Eastern Shore waters.

Hama Hama's summer oyster, grown bag to beach in the cold water of Port Townsend Bay, Washington. Bracingly briny up front and sweet on the finish, in a cupped shell with a frilled edge.