Smooth Oysters

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 Virginia oyster grown in Chesapeake waters and finished on the Atlantic side for enhanced salinity. Plump, smooth meat with lively brininess and complex flavor that sets it apart from typical Chesapeake oysters.

Premium cocktail-sized oyster from Virginia's Eastern Shore. Similar in size to Kumamotos but with East Coast character—highly salty, smooth, and sweet with a deep cup and firm texture.

A well-balanced Prince Edward Island oyster grown wild in red bay mud. Leads with bright salinity and finishes with mild cucumber smoothness and sweet notes. Cultivated for 4-6 years in pristine northern waters.

Premium Pacific oyster from a pristine deep-water fjord in Barkley Sound, BC. Tray-suspended and tumbled for uniform deep cups. Plump, cream-colored meat with vibrant brine, natural sweetness, and a smooth watermelon-lettuce finish.

Beach cultured Pacific oyster from Vancouver Island's Evening Cove. Features firm meats with a clean, mildly briny flavor and distinctive watermelon finish. Beautiful fluted shells make for elegant presentations.

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.

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.

A bold island oyster from Martha's Vineyard, Massachusetts. Large and deep-cupped with an intense briny hit, smooth creamy body, and sweet finish. Known for plumpness and abundant liquor.

Suspension-grown Pacific oyster from Samish Bay, Washington. Rich and fruity with hints of rhubarb and sweet notes, balanced by medium brininess. Named after a local character known for perfecting his tan on the beach.

Rack and bag cultured oyster from Chincoteague Bay, Virginia. Bold, intensely briny with the truest taste of the ocean, thanks to direct Atlantic water influx. Smooth, clean finish despite high salinity. Olde Salt is Rappahannock Oyster Co.'s brand name; Chincoteague, profiled separately, is the appellation it comes from.

A small, round oyster from a cove at the mouth of Maine's Damariscotta River, shaped by wave action rather than tumbling. Salty up front, with moderate minerality and a smooth, sweet finish.

A sweetwater Chesapeake oyster from the Potomac River region. Delicate and sweet with smooth creaminess, medium brine, and a clean finish. Plump meats reflect the freshwater influence of Virginia's Upper Bay Western Shore.

A sweet, buttery oyster with understated saltiness. Low salinity allows Blue Ridge minerality to shine through with a clean, crisp finish.

The smaller, younger grade of Jack Blake's Sweet Neck oyster, grown in off-bottom cages in Katama Bay, Martha's Vineyard. It is one grower's brand from the bay, not another name for Katama Bay oysters in general. Deep-cupped with firm white meats, a briny hit, smooth creaminess and a sweet finish.

Australia's signature oyster. Mild, sweet, and luxuriously creamy with a smooth finish that makes it perfect for beginners.

Lower Bay Virginia oyster from the mouth of the York River. High salinity with mild brininess that transitions to a sweet, clean finish. Crisp mineral notes and smooth texture define this classic Chesapeake variety.

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.

The signature oyster of Duxbury Oyster Company, grown on one grant in Duxbury Bay, Massachusetts, since 2000. Firm meat in a deep cup, clean Atlantic salt and a sweet, smooth finish. Named for a Phish song.