Umami 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.

Boutique Pacific oyster from Thorndyke Bay in Hood Canal, Washington. Deep-cupped with exceptionally sweet flavor balanced by high brininess and a rich umami finish. Tumbled in tides, producing strong shells and full meat.

The legendary European flat oyster from Brittany's Belon River. Intensely metallic with a distinctive coppery taste from high iron content. Bold, brassy, and powerful—considered the Cadillac of oysters by connoisseurs.

Rare wild European Flat oyster harvested from Maine's cold waters. One of only 5,000 harvested annually. Intensely metallic and mineral with bold coppery flavors and umami notes—powerful and unforgettable.

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.

Wild-harvested from South Carolina's May River near Bluffton. Intensely briny with powerful umami character and silky texture. Among the best southern oysters, showcasing the exceptional quality of the Lowcountry's pristine ACE Basin.

A tide-tumbled Pacific oyster from Henderson Inlet in South Puget Sound, grown by Perkins Family Farms. Crisp brine and gentle umami, with a light melon finish and no grit.

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

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.

Farmed by the Mashpee Wampanoag Tribe in Wellfleet Harbor, Massachusetts. Bold and briny with bright umami seaweed notes and a buttery finish. Named for 'People of the First Light.'

Alaskan oyster from Kachemak Bay's glacier-fed waters. Intensely briny and umami-rich with distinctive salinity and thick shell. Less cucumbery than typical Pacifics, with a unique 'touch of king salmon' flavor.

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.

Large, deeply cupped Pacific oyster from Discovery Bay, Washington. Intensely briny with herbaceous spinach/kale notes and a distinctive umami finish reminiscent of aged beef or dried nori. Complex and bold.

Hog Island's Pacific oyster from Humboldt Bay, California, tumbled by the tide high on the mudflats. A light brine, a savory seaweed note and an earthy finish.

A tumbled Pacific oyster grown in suspended cages beside a kelp farm at Hood Head, Washington. High salinity, savory umami and a cucumber finish.

A large, bottom-planted Maine oyster from the Johns River estuary in South Bristol, hand-harvested by divers year-round. Briny and unusually fruity, with a sweet, creamy middle, a savory depth and a clean finish.

Wild-harvested from Galveston Bay's Ladies Pass Reef. Large, firm oyster with high salinity, mouth-watering brine, sweet notes, and complex umami flavors with hints of asparagus and green bean.

A Casco Bay oyster grown in floating cages off Upper Goose Island in Harpswell, Maine. Bright and briny with cucumber notes, a full cup of juicy meat and a savory finish, in a clean, pale shell.

Clean, mild oyster from the Northumberland Strait between PEI and New Brunswick. Mildly sweet with balanced brine and a cool finish. Known for their larger size and light, firm texture shaped by nutrient-rich Atlantic waters.

The definitive Pacific oyster. Firm, briny meats with bright cucumber and umami notes, finished clean and steely.

Wild-harvested Gulf Coast oyster from Pepper Grove Reef in East Galveston Bay, Texas. Large, intensely briny with distinctive sweet notes and complex umami flavors. High-salinity environment creates firm texture and signature crenelated shell.

Award-winning Cape Cod oyster from Dennis mudflats. High brine with plump, firm meat and umami notes that finish sweet and delicate. Grown off-bottom in elevated trays.

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.

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.

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.

Tray-grown Eastern oyster from Eel Lake, Nova Scotia. Sweet and rich with mild salinity, ivory flesh, and a clean finish. Highly prized in Canada's Maritimes and Quebec, rarely found outside the region.

Sustainably farmed Pacific oyster from British Columbia's glacier-fed Discovery Islands. Medium-sized with firm texture, balanced brininess and sweetness, and a crisp, clean finish with subtle umami notes.

A tumbled Pacific oyster from South Puget Sound's Hammersley Inlet with extraordinary creamy richness and deep, funky earthiness. Flavors of wild mushrooms and umami make this the foie gras of the coast—an acquired taste for adventurous oyster lovers.

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.

Medium-sized Long Island Sound oyster with balanced brine and subtle sweetness. Firm texture with clean finish and umami notes. Larger and saltier than Bluepoints, from historic oyster-growing waters.

A briny Pacific Northwest oyster prized for its firm texture and intense umami flavor. Best in early spring when amino acids create peak savory intensity with a clean, assertive finish.

Rack-and-bag raised oyster from Narragansett Bay, Rhode Island. Strong brine and mineral-forward with beautiful brown shells, exceptional meat fill, and a distinctive sweet, creamy umami 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.