Oysters with Muscadet

Wild-harvested Gulf Coast oyster from Florida's legendary Apalachicola Bay. Small, intensely briny, and robust with a distinctive flavor that earned global recognition as the pinnacle of oyster quality.

A bag-to-beach Pacific oyster from Marrowstone Island on Washington's Olympic Peninsula. Delicate and brine forward, with a sweet, buttery cucumber finish.

A small, tray-grown oyster from Saquish Neck in Duxbury Bay, Massachusetts, from Island Creek Oysters. Intensely salty with a nori-like brine, then a rich, nutty sweetness and dense, toothsome meat.

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.

A Prince Edward Island oyster from the waters off Cymbria on the north shore, sold in choice and cocktail sizes. Deep cups and clean shells, with a bright, clean flavor that balances sweetness and salt.

A quintessential Maine oyster from Casco Bay. Medium to large size with classic Northeast salinity, firm texture, and balanced brininess. Clean and refreshing with a perfect cup size.

Beach-grown Pacific oyster from Cortes Island, BC. Firm and sweet with robust briny flavor, featuring distinctive notes of cucumber, grass, and melon rind. Crisp and ocean-fresh.

The perfect starter oyster from New Brunswick's Miramichi Bay. Small, refined, and elegantly mild with yeasty notes, subtle hazelnut sweetness, and a creamy texture. Farmed in floating trays that ensure pristine, uniform shells.

Large, deeply cupped oyster from Rhode Island's Narragansett Bay with a distinctive beaver tail shape. Bold and briny with buttery sweetness, grown in deep suspended trays that capture pure ocean flavor.

Bottom-cultured Atlantic oyster from Salutation Cove in Prince Edward Island. Round, deep-cupped with tender meats, high salinity, and a strong distinctive flavor that stands out among typically mild Maritime oysters.

The connoisseur's choice. Complex, intensely mineral, with bold metallic and seaweed notes.

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.

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.

Cold-water Prince Edward Island oyster from Foxley River and Malpeque Bay. Large, reliably plump and deep-cupped with mild sweetness upfront and a pleasantly lingering medium-high salinity finish. Hand-tongued from small skiffs.

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.

The classic Atlantic oyster. Crisp, briny, with mineral notes and a sharp, clean finish.

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.

America's most famous oyster since the 1800s. Bottom-planted in Long Island Sound with heavy, gnarly shells. Intensely briny and bold with metallic notes, firm texture, and a mineral finish. A salty classic for purists.

The legendary oyster of New Zealand. Intensely mineral and briny with firm texture and complex, bold flavors from the ice-cold Foveaux Strait.

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.

Atlantic oysters grown in Bodega Bay, California. Known for robust, gnarly shells and intensely briny, metallic flavor with a creamy texture and sweet finish. A bold West Coast take on the Eastern species.

A high-salinity Maine oyster from the New Meadows River in Brunswick, grown in surface cages and tumbled for a deep cup. Bold brine, a grassy middle, and a dry, nutty finish.

Wild-harvested Maritime oyster from Cape Breton's Bras D'Or Lakes. Light-bodied with assertive brine, hints of seaweed, and a clean, steely finish. A quintessential Atlantic oyster from pristine Nova Scotia waters.

Rack-and-bag cultivated oyster from the Brewster Flats of Cape Cod Bay. Distinctly briny and mineral-rich with a clean, sweet finish reflecting the pristine waters of Massachusetts.

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.

Historic South Carolina oyster from Bulls Bay. Large and meaty with a firm texture, pronounced briny flavor, and distinctive sweet finish. Shaped by high salinity coastal waters with peak flavor in colder months.

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.

Giant, meaty Gulf oyster from Louisiana's Barataria Bay. Strong earthy brininess with unique minerality from freshwater influence. Grown in off-bottom cages, perfect for raw or fried in classic po'boys.

Hand-grown Cape Cod Bay oyster from Barnstable Harbor. Medium-sized with distinctive white-and-black shells, highly briny with firm texture and a slightly nutty finish. Rich New England clambake flavor.

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.

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.

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.

A briny Atlantic Canadian oyster from New Brunswick's Northumberland Strait. Meaty and firm with balanced sweetness, mild seaweed notes, and a crisp, steely finish. Cultivated in floating trays.

Wild-harvested blade oysters from Capers Island, South Carolina. Hand-selected by Clammer Dave from natural reefs, delivering clean, sweet meat with intensely briny, tongue-curling salty liquor and a robust, metallic finish.

Southern California's signature oyster from Carlsbad's Agua Hedionda Lagoon. Grown in suspended culture with distinctive glassy, striped shells. Strongly briny with refreshing melon and cucumber notes, balanced between briny and sweet.

Farm-raised North Carolina oyster from Core Sound near Cedar Island. Medium-sized with full, firm meat and a bright, crisp brininess that delivers a clean, salty finish.

A quintessential British Columbia oyster from Baynes Sound. Tray-suspended for 12-18 months, developing deep cups and full meats. High brininess with creamy texture, finishing sweet with hints of melon and lettuce.

Deep-water aquacultured oyster from Menemsha Pond on Martha's Vineyard. Large, briny, and full-bodied with a crisp, clean sea salt blast and sweet finish. Mineral-rich flavor from ancient freshwater springs and Atlantic tidal flow.

The aristocrat of American oysters. Intensely briny and ocean-forward, with firm, full meat and a remarkably clean finish. Chincoteague is the appellation, the name for oysters from the bays around the island; Rappahannock Oyster Co. sells the ones it grows there under its own brand, Olde Salt.

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 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.

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 bold Long Island Sound oyster from Connecticut's historic Copps Island Oysters farm. Large and strong with heavy shells, delivering an intensely briny and metallic flavor with sweet undertones. Cultivated using traditional methods for over 150 years.

America's oldest oyster brand since 1857. Rich, complex, with strong mineral brine balanced by sweet notes and a lingering slate finish.

Wild-harvested oyster from Oregon Inlet in North Carolina's Outer Banks, open only October through March. Balanced briny-sweet flavor with buttery sweet corn and asparagus notes. Strong shells and firm texture shaped by dynamic currents. Often contains tiny pea crabs, considered a local delicacy.

A small Washington Pacific oyster with a tortoise-colored shell, sold by Penn Cove Shellfish. Bold brine and a granite-like mineral edge, then a crisp, honeydew-tinged finish. Sources disagree on which bay it comes from.

Island oyster from Cuttyhunk's pristine West End Pond off Massachusetts. Intensely briny with a sweet, buttery finish. Grown in isolation with no river influence, these tender oysters showcase bold salinity balanced by distinctive sweetness.

Intertidal beach-grown Pacific oyster from the pristine waters of Hood Canal's Dabob Bay. Light and crisp with pronounced brininess from slow growth in cold, nutrient-limited waters. Firm meat with a clean, sweet finish.

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.

Maine's finest. Dense, powerful oysters with thick shells, firm ivory meats, and a balanced flavor of strong brine, subtle sweetness, and mineral complexity.

Intertidal beach-cultivated Pacific oyster from Hood Canal in Washington's Puget Sound. Deep-cupped with full meats, crisp brininess, and a distinctive sweet melon finish with mild mineral notes.

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.

Historic Pacific oyster from Drake's Estero in Point Reyes National Seashore, California, where the farm shut down at the end of 2014. Intensely briny with earthy, mushroomy notes and a bitter herb finish. Oysters sold under the Drakes name today are grown in Baja California and have their own profile, Drakes Baja.

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.

Classic East Coast oyster with high salinity and pronounced minerality. Medium-sized with a chewy texture, delivering briny, vegetal flavors and a clean, crisp finish.

Expertly farmed Maine oyster known for pristine flavor and deep cups. Briny and fresh with clean salinity, grown slowly by dedicated aquaculturalists in cold Maine 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-grown Pacific oyster from Washington's Willapa Bay. Firm and meaty with intense, robust flavor featuring high brininess, natural sweetness, and a distinctive mineral-melon finish.

A slow-grown Maine oyster from floating cages in Robinhood Cove on Georgetown Island. A briny start gives way to a very sweet finish, in a hard, well-cupped shell.

A refined yet powerful oyster with distinctive metallic and coppery notes. The European species offers a bold mineral character unlike any Pacific or Atlantic oyster.

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.

France's distinguished standard. Finished in salt ponds for sweet, fruity notes with a buttery texture and precise, briny finish.

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.'

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 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.

Genetically unique Maine oyster grown in the open ocean near Cushing Harbor. Intensely briny with a bracing North Atlantic flavor, balanced by sweet notes and a touch of sugar. Pale tan shells layered like phyllo.

The legendary Long Island oyster harvested from Great South Bay for over two centuries. Strong, briny, and robust with satiny meats, a fresh crisp texture, and a sweet aftertaste that sparkles with mineral salinity.

The luxury standard. Exceptionally plump and creamy with intense minerality, sweet nuttiness, and refined balance from France's legendary fourth-generation oyster dynasty.

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.

The definitive Maine oyster from the Damariscotta River. Bottom-cultured in frigid waters, producing thick, heavy shells with deep cups and firm meats. Crisp and complex with pronounced brininess balanced by sweetness.

Farm-raised in floating bags in Malpeque Bay, Prince Edward Island. Briny with sweet, nutty astringency, firm plump meats, and abundant rich liquor from the nutrient-rich Cape Shore waters.

Hand-cultivated Pacific oyster from Morro Bay's high-energy estuary. Deeply briny with crisp sweetness and distinctive cucumber and wet-stone minerality. Entirely grown in Southern-Central California from seed to harvest.

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.

Iconic Long Island oyster from the historic Blue Point grounds. Briny with high salinity, plump and meaty with firm texture, balanced sweetness, and a distinctive mineral-woody finish. Cultivated in floating cages near Fire Island Inlet.

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.

A unique East Coast oyster variety raised in California's Tomales Bay. Small with handsome green-gold shells, intensely briny with crisp minerality and surprising fruity depth that peaks in summer.

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.

Hand-harvested from the cold, clean waters of Nova Scotia's Northumberland Strait. Small to medium oysters with intense brininess, firm crisp texture, and a notably sweet finish.

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.

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.

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 cocktail-sized PEI oyster with striking bright green shells. High salinity with a powerful brine that transitions to a sweet, earthy, citrus finish. Excellent meat quality from cold northern waters.

The flagship of New England oysters. Briny and buttery with firm meat, vegetal richness, and a distinctive lobster-stock finish.

Hand-crafted Alabama oyster from Dauphin Island with bold brininess and firm texture. Grown in raised cages with strong wave action that creates a deep, meaty cup and consistent quality.

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.

Large, deep-cupped oyster from the Noank River in Connecticut. Highly briny with a sweet finish and wonderfully firm texture. A slightly lighter, more accessible cousin to the famous Mystic oyster.

Slow-growing Pacific oyster from Alaska's glacial Kachemak Bay waters. More briny and umami-forward than typical Pacifics, with crisp texture, cucumber-melon notes, and a clean vegetal finish with hints of nori and green tea.

Large, deeply-cupped Martha's Vineyard oyster famous for its intense brine and sweet-candy finish. Katama Bay is the appellation: several farms work the bay, and some sell under their own names, such as Sweet Neck and Sweet Petite from Jack Blake's Sweet Neck Farm.

Pacific oyster farmed by the famed Kelly family in Galway Bay's mineral-rich waters. Exceptionally creamy with mild brine, grassy cucumber notes, and stunning purple-striped shells with pure white meat.

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.

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.

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.

One of the most famous oysters from Long Island. Large and robust with heavy, gnarly shells. Intensely briny and metallic with a bold, wild character. Not for beginners—these are big, strong, and unapologetically uncouth.

Small cold-water oyster from Chaleur Bay, New Brunswick. Heavy, gnarly shells with intensely briny, metallic flavor. Robust and wild—not for beginners.

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.

A small-to-medium North Fork oyster from Gardiners Bay, off Shelter Island. Crisp and clean with medium salinity, a mineral edge, and a sweet, mellow finish.

A premium cultured oyster from Southeast New Brunswick's Tormentine Peninsula. Small and plump with medium-high brininess, mineral richness, and a clean, sweet finish. Fresh biscuit aroma makes it an ideal starter oyster.

A balanced Virginia oyster with sweet, creamy meat and moderate brine. Sustainably farmed for four generations in the Little Wicomico River.

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.

A cocktail-size Maine oyster from the Damariscotta River, raised by Dodge Cove Marine Farm. Bright mineral brine, dense meat, and a light, sweet finish in a deep cup.

Wild, bottom-grown oyster from Nova Scotia's Malagash Basin. Mildly salty with a distinctive smoky, mineral finish and firm texture from the pristine northern Atlantic waters.

Hardy beach-grown Pacific oyster from Malaspina Inlet, Vancouver Island. Firm and plump with a crisp, briny flavor and distinctive cucumber-like finish. Rugged shells and dark mantle from extreme tidal conditioning.

A refined French oyster from the famous Marennes-Oléron basin. Mild, sweet, and creamy with a subtle nutty flavor and firm texture.

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.

A tumbled Maine oyster from the shallow bays around Mere Point in Brunswick. Dense, crisp meat with high salinity, a subtle sweetness, and a clean, bright finish.

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.

Bold Rhode Island salt pond oyster from Point Judith Pond. Rich, intense brine with meaty texture and a sweet nutty finish. Grown using rack-and-bag nursery and bottom culture methods.

Bottom-planted Connecticut oyster from the Mystic River. Firm, meaty texture with intense brininess from high salinity waters, finishing with a distinctive sweet note. Thick, irregular shells house a robust flavor.

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.

Wild-harvested and farmed oysters from Rhode Island's historic Narragansett Bay. Long and skinny with shallow cups, these oysters deliver strong brine with earthy, mineral notes and a clean finish that reflects the challenging bay conditions.

Classic Long Island Sound oyster from Connecticut waters. Deep-cupped with lively brine and complex flavor from tawny algae. Citrusy notes balance the strong salinity with a fresh, clean finish.

Beach-cultured Pacific oyster from pristine Netarts Bay in Northern Oregon. Strong, tongue-coating flavor with metallic notes, sweet cucumber finish, and distinctive black mantle line. Colorful shells and soft texture.

Bottom-planted Maine oyster from the Scarborough River nature conservancy. Known for distinctive moss-green shells and hearty meat with a fantastic balance of brine and sweetness, finishing with unique bitter green olive notes and silky texture.

Remote intertidal beach-farmed oyster from the fjords of West Vancouver Island. Art-deco striped shells in pink, purple, and green. Complex flavor with high brininess, nori sweetness, hints of muskmelon and raw milk, finishing with anise.

A boutique Virginia oyster with exceptional complexity. Grown by Bubba Frisby using a unique two-stage process, finishing in super-salty cold waters of the Virginia National Wildlife Refuge. Much brinier than typical Virginia oysters with a supersweet finish.

Robust, meaty oysters from Maine's fabled Damariscotta River. Hand-harvested by scuba divers after 2-3 years bottom-planted. Sweet, buttery opening transitions to refreshing brininess with firm texture and beautiful deep cups.

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.

The rare native Pacific treasure. Tiny but mighty, with intense copper, sweet cream, and celery salt flavors in a firm, creamy bite.

Bold Cape Cod oyster from Onset, Massachusetts. Intensely briny with strong vegetal seaweed notes and firm, meaty texture. Grown at Fisherman's Cove with access to massive water flow and nutrients.

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.

Tray-raised Gulf Coast oyster from Cedar Key, Florida's first oyster farms. Medium-sized with striking white-and-black striped shells, firm plump meats, and a rich creamy flavor with perfect saltiness and a distinctive lobster-stock finish.

A Maine institution. Large, powerful oysters with rock-hard shells, plump firm meats, and clean briny-sweet flavor with lemony zest.

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.

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 Long Island Sound oyster harvested by traditional dredge methods since 1887. Large, robust shells with full meats. Balanced brine and sweetness with a crisp texture and sweet finish.

A petite, polished PEI oyster from Raspberry Point Oyster Co., grown slowly in floating cages in New London Bay. Salty up front, clean through the middle, and gently sweet at the finish.

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.

A deeply-cupped Cape Cod oyster from the pristine waters of Pleasant Bay in Orleans, Massachusetts. Classic Atlantic brininess with a buttery texture, crisp clean flavor, and sweet finish. Rack and bag cultivated for three years.

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.

Intertidally cultured Eastern oyster from historic Duxbury and Plymouth Bay, Massachusetts. Briny and mineral-rich with balanced sweetness and a crisp, clean finish. Firm yet delicate texture.

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

A substantial PEI oyster with impressive size and balance. Briny with a clean, sweet finish and firm, plump meat.

Grown in the tidal Westport River estuary near Buzzards Bay, Massachusetts. Bold and briny with sweet undertones and a strong earthy mineral finish. Hearty, robust meats shaped by dynamic currents.

Sustainably farmed Peconic Bay oyster with medium brine and distinctive iron-rich minerality. Aquatray cultivation yields clean shells and silky, firm meats with complex grassy sweetness and a buttery, vegetal finish.

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.

Beach-raised Pacific oyster from Cortes Island, BC. Bold, briny, and metallic with robust mineral intensity and a strong, clean finish. Cultivated by renowned oyster farmer Brent Petkau.

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.

A revived New York classic from Long Island Sound's Connecticut side. Medium-sized with medium brine and notable saltiness—think of them as a larger, saltier Bluepoint with a robust, full-flavored character.

Cold-water Pacific oyster from the inland waters of Washington and British Columbia. Tray-raised with distinctively briny, metallic flavor balanced by subtle sweetness and clean mineral finish.

Bottom-cultured heavyweight from Point Judith Pond, Rhode Island. Large, intensely briny oysters with pronounced metallic and mineral notes, creamy plump meats, and a concentrated tidepool flavor that demands an experienced palate.

A choice farm-raised oyster from Prince Edward Island's pristine Salutation Cove. Deep-cupped with high salinity and crisp liquor, finishing clean and sweet with distinctive fruity notes.

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.

A beautifully presented cocktail-grade oyster from New London Bay, PEI. Deep-cupped with plump meats, delivering an immediate salty taste followed by a subtle, sweet finish.

The only European Flat oyster grown on the West Coast, cultivated by the Jones family on Lopez Island. Rare and coveted, with a pleasant metallic twang, sharp mineral notes, and the crisp-clean salinity of San Juan Island waters. Exceedingly limited supply.

Handcrafted heirloom oyster from Hog Island Bay on Virginia's Eastern Shore. One of the saltiest oysters available, with intense briny punch, rocky minerality, slight sweetness, and an herbaceous finish that's exceptionally clean and pure.

Bag-started, beach-finished oyster from southern Hood Canal's Great Bend. Thick-shelled with intensely salty, briny flavor and a distinctive cucumber-seaweed finish characteristic of South Sound oysters.

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 deep-cupped oyster from Wareham, Massachusetts, sold as the house brand of Wulf's Fish. Bold salt and a little sweetness, with butter, celery and eelgrass on a long finish.

A wild Long Island oyster with bold, briny character. Heavy shells, meaty texture, complex mineral and metallic notes with cucumber undertones.

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.

Premium Duxbury Bay oyster with sharp brine, sweet-buttery meat, and deep cups. Tumbled multiple times for hard, uniform shells with distinctive black and purple streaks. Melt-in-your-mouth texture with a crisp mineral finish.

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.

Deep-water BC oyster cultivated at 20-50 feet depths to maintain winter condition year-round. Very salty and briny with a rich, fruity finish from feeding on zooplankton in cold Pacific waters.

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.

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.

Cage-cultured Cape Cod oyster from Eastham with strong briny Wellfleet character. Medium-sized with delicate shape, clean ocean flavors, and pleasant seaweed notes in the finish.

A briny, nutty oyster from Nova Scotia's Northumberland Strait. Farm-raised in Tatamagouche Bay, these medium-to-large oysters deliver rich, salty flavor with a crisp finish. Avoid in summer when spawning.

A rack-and-bag Cape Cod oyster from Barnstable Harbor, grown by Sandy Neck Oyster Company. Briny and silky with a mineral, limestone finish, in a deep, sturdy shell that shucks easily.

Legendary Pacific oyster from South Puget Sound's most renowned fattening grounds. Intensely rich and plump with bold briny flavor, buttery texture, and distinctive seaweed notes that made Totten Inlet famous worldwide.

An unlikely Pacific Coast triumph of the Eastern oyster. Thriving exclusively in Washington's famed Totten Inlet, these plump, firm oysters deliver bold briny intensity, rich buttery flavor, and a sweet finish that earned them Best Flavor at the East Coast Shellfish Growers competition.

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.

Sub-tidally cultivated Nova Scotia oyster from the cold waters of Northumberland Strait. Distinctly mineral-forward with high salinity and a fresh, clean finish. Deep-cupped shells from nutrient-rich northern waters.

Small farm-raised Rhode Island oyster from Winnapaug Pond. High salinity with crisp brininess leading to a distinctive mellow buttery sweet finish. Firm pink meat in unique fan-like shells.

Premium bottom-planted Damariscotta River oyster from Maine. Large, thick-shelled, and robust with surprisingly high brininess and distinctive bright lemon-zest flavor. Extremely plump and meaty.

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.

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 rare, premium oyster from the Mystic River cultivated by Connecticut's cooperative. Four-inch deep-cupped shells with mineral-rich, sweet-briny flavor and perfect shell shapes make these a sought-after variety.

Small Maine cocktail oyster from John's River Estuary. Bottom-grown and cage-floated with crisp Atlantic brininess, buttery texture, and a clean sweet finish with mineral notes.