Savory Oysters

A distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.

Aquatray-grown Cape Cod oyster with thick shells and plump, savory meats. Crisp and salty with rich umami flavor, prominent brininess, and clean mineral finish. Named for a boulder on the beach where they're cultivated.

Tumbled Pacific oyster from Hood Canal's Hamma Hama River. Deep-cupped with smooth shells, featuring a creamy, crunchy texture and complex flavor profile of cucumber, crisp brine, and a distinctive sweet-vegetal finish.

A large Virginia oyster from the James River and Chesapeake Bay. Known for bold brininess, rich creamy texture, and subtle sweetness with a savory lingering finish that exemplifies classic Virginia Bay character.

Cape Cod Bay oyster from South Dennis, Massachusetts. Plump meat with high brininess balanced by sweetness. Three years of growth in pristine open ocean waters create a rich, clean, and savory flavor profile.

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.

Large, plump Cape Cod oysters from Quivet Neck with exceptional balance. Medium brine meets strong umami and sweet mineral notes for a clean, savory finish. Rack-and-bag cultivated since 2003.

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 distinctively bold, deep-cupped Atlantic oyster from Block Island Sound. Grown in suspended lantern nets by a family farm for over 40 years. Briny with focused savory notes, strikingly clean finish, and firm texture.

A wave-tumbled Long Island oyster from Moriches Bay, grown in floating bags near Moriches Inlet. Salty and savory up front, then rich and notably sweet at the finish.

Cape Cod's flagship oyster from Barnstable Harbor. Large with thick shells and dense, savory meats. Distinctively briny and mineral-forward with a powerful ocean taste shaped by twice-daily tidal flows.

Hand-harvested intertidal oyster from Plymouth's historic mudflats in Cape Cod Bay. Meaty and briny with a buttery, bisque-like richness. Thick shells and firm texture from cold Massachusetts waters.

A mild Virginia oyster from the brackish waters where the James River meets the Chesapeake Bay. Exceptionally plump with low salinity, focusing on sweet cream and savory, earthy notes with a smooth finish.

Traditional European Flat oyster from Galway Bay, Ireland. Meaty and firm with smooth, buttery-rich texture, pronounced brininess, and lingering mineral finish. Grown in nutrient-rich estuarine waters for 3-5 years.

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 cocktail-size Damariscotta River oyster from Mook Sea Farm in Maine. Strong salt up front, then a sweet cucumber finish, from floating cages the farm harvests year-round.

Wild-harvested from Long Island Sound, the Naked Cowboy is an iconic oyster with massive, plump meats and a ruggedly bold personality. Intensely briny with strong mineral and metallic notes, this is a big, strong, savory oyster for experienced lovers—not for sissies.

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.

Classic Virginia Bay oyster from Nandua Bay on the Eastern Shore. Perfectly balanced brininess and sweetness with a creamy, tender texture and buttery finish. A quintessential Chesapeake oyster.

A small, beach-raised Pacific oyster from Dabob Bay in Washington's Hood Canal. Sweet and savory with melon and cucumber notes, in a hard shell that shucks cleanly.

Highly prized North Carolina oyster from Stump Sound, one of the saltiest estuaries on the East Coast. Intensely briny and ocean-forward with buttery richness and mineral notes from the unique lagoon system where fresh and salt waters meet.

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 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.

A cocktail-size Long Island oyster from Moriches Bay, grown in floating cages between two ocean inlets by former WNBA player Sue Wicks. Salty up front with a buttery, lobster-rich finish.

A medium-sized Maine oyster from the Weskeag River estuary in South Thomaston. Ultra-briny with a distinctive savory, miso-like flavor and smoky kelp finish. Plump and meaty with complex character.

Family-farmed in Greenport Harbor's Peconic Bay using tidal basket cultivation. Tender meats with balanced medium brininess, sweet flavor, and a distinctive mineral-rich finish that has made them a New York City favorite.

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.

A North Carolina oyster grown in floating gear near the mouth of the New River at Sneads Ferry. Savory and briny, which the farm compares to a dirty martini, with an earthy note and a smooth finish.

A very salty North Carolina oyster grown on long lines in Topsail Sound, near Hampstead, by N. Sea Oyster Co. Open-ocean brine up front, then a buttery richness and a sweet finish the farm compares to scallop.

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.