Plump Oysters

A cocktail-size Cape Cod oyster from Barnstable Harbor with deep cups and clean shells. Creamy, plump meat with a solid Cape Cod brine and a sweet seaweed finish.

A Casco Bay oyster grown in flipped cages between Moshier and Little Moshier Islands, Maine. Medium brine and a plump sweetness with a clean, bright finish.

A stalwart mid-Atlantic oyster from Delaware Bay, New Jersey. Briny and sweet with exceptionally plump, creamy meat from rack and bag cultivation near Cape May's salty waters.

Cultivated Pacific oyster from Southern Puget Sound with plump, sweet meat and midsized white-and-black shells. Balanced brininess with a distinctive salty-melon finish reminiscent of a New England clambake.

Large, plump Pacific oyster from New Zealand's Coromandel Peninsula. Distinctively sweet and salty with a pronounced watermelon-like tropical fruit finish. Firm texture and bold flavor.

A sweet, plump Pacific oyster from Vancouver Island's Deep Bay. Cultivated using bag-to-beach methods for consistent deep cups. Features mild brininess with a distinctive light watermelon finish and ultra-clean taste.

A mild, sweet Chesapeake Bay oyster from Virginia's Nomini Creek. Large and plump with creamy shells, minimal brininess, and a clean watermelon finish. Perfect for beginners seeking classic Chesapeake character.

Sweet, artisan-cultured Pacific oysters from northern Puget Sound's community farm. Plump meat with low brininess and a clean, savory finish. Not sold commercially—visit the farm in Washington State.

A suspended tray-cultured Pacific oyster from Denman Island, BC. Medium salinity with full, plump, creamy meats, clean mild flavor, and a distinctive cucumber finish. Beautiful green pearlescent shells.

The largest of Taylor Shellfish's tide-tumbled Pacific oysters from Washington State. Bold, briny, and savory with a sweet finish, plump texture, and deep cups filled with generous liquor.

A full-bodied Maine oyster from Maquoit Bay. Plump with balanced salinity, sweet and salty finish. Grown on tidal mud flats where ocean brine meets nutrient-rich wetland waters.

A larger, mature Beausoleil from Miramichi Bay, New Brunswick. Full and plump with sharp brininess, clean taste, and a sweet finish. Hand-packed with exceptional attention to detail.

Small, plump Pacific oysters from Willapa Bay, Washington. Known for their intensely creamy, bacon-fat flavor with light salinity and a clean seaweed finish. Thick shells protect remarkably meaty interiors.

Beach-grown Pacific oyster from South Puget Sound's Hammersley Inlet. Plump and sweet with mild saltiness, rich body, and a distinctive cucumber-melon finish. Grown in nutrient-dense waters for excellent meat-to-shell ratio.

Beach-cultured Pacific oyster from Barkley Sound on Vancouver Island's wild west coast. Deep-cupped and plump with high brininess balanced by natural sweetness, finishing with distinctive cucumber and watermelon-rind notes.

Sustainably farmed South Carolina oyster from the Coosaw River. Large, deep-cupped, and plump with a salt-heavy briny start that gives way to a sweet, clean finish. Handcrafted from hatchery to harvest.

Farm-raised in Montauk's pristine waters since 2009. Medium-sized with distinctive black-striped shells and intensely briny, savory flavor. Dense, plump meat with a crisp, clean finish.

A beach-grown Pacific oyster from Hogum Bay on the Nisqually Delta in southern Puget Sound. Plump, buttery, and sweet with a bright brininess, in a fast-grown, fluted shell.

A small, tide-tumbled Pacific oyster from Skagit Bay, Washington. Low in salt, plump for its size, and finished with a clean, lingering cucumber note. The same farm sells its larger grades as Ichiban and Tubby.

Rare, aged PEI oyster from the makers of Raspberry Point. Seven years at harvest creates exceptional density and plumpness. Firm and intensely briny with creamy texture and subtle sweet finish. A collector's oyster.

Historic Peconic Bay oyster with plump meats and distinctive mineral character. Medium brininess with a unique iron finish, reflecting the nutrient-rich tidal marshlands of Pipes Cove near Greenport, Long Island.

Beach-cultured Pacific oyster from historic Samish Bay in Northern Puget Sound. Firm, plump meats with medium brininess, mild sweetness, and a distinctive refreshing cucumber finish. Rustic lichen-green shells.

A Pacific oyster from Laguna San Ignacio in Baja California Sur, grown off the bottom by Sol Azul inside the El Vizcaíno Biosphere Reserve. Briny first, then cucumber sweetness and some creaminess, with firm, plump meat.

A challenging Pacific Northwest oyster from Discovery Bay, Washington. Suspension-cultured at 60 feet deep, delivering firm, plump meats with robust brininess, distinctive iron-mineral notes, and a sweet finish.

A wild, hand-tonged PEI oyster graded for size and shape. As briny as a Malpeque but bigger and deeper-cupped, with plump meat and a clean, vegetal finish.

A floating-bag Pacific oyster from Fanny Bay Oysters, started in Desolation Sound and finished in Baynes Sound, British Columbia. Plump meat in a smooth, rounded shell, with salt and sweetness in even measure.

A petite Casco Bay oyster from Recompense Cove in Freeport, Maine, tumbled by wind and waves in floating bags. Fat, firm meat that is salty and sweet with a crisp finish.

A farmed South Carolina oyster from Steamboat Creek at the north end of Edisto Island, sold mostly to Charleston restaurants. A medium, deep-cupped oyster with plump meat, a salty start and a sweet finish. Not the Steamboat oyster of Washington State.

A petite, very deep-cupped Cape Cod oyster from Cape Cod Oyster Company, shaped like a West Coast Kumamoto but an Eastern oyster in species and taste. Strong brine up front and a sweet finish.

A mild Chesapeake Bay oyster packed by W.E. Kellum Seafood of Weems, Virginia, a family company since 1948. Plump and tender with little salt and a buttery, sweet taste; it comes from beds across Virginia's Northern Neck and Middle Peninsula.

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.