Best Petite & Cocktail Oysters

Small, beach-cultured Pacific oyster from Hood Canal, Washington. Low brininess with a sweet, delicate flavor and distinctive musky finish. Hardy shells from intertidal cultivation.

Tray-raised and beach-hardened oyster from British Columbia's productive Baynes Sound. Medium salty with a clean, refreshing cucumber finish and balanced mineral sweetness. The archetypal BC oyster.

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 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.

Small Pacific oyster with distinctive smooth, dark purple-black shells. Tumbled cultivation produces delicate, deep-cupped shells with mild, buttery meat and a clean nori finish.

A petite, deep-cupped Kumamoto oyster from California's Bodega Bay. Delicately sweet with fruity, honeydew melon notes and mild brininess. Perfect for beginners and connoisseurs alike.

A delicate wild-harvested oyster from New Brunswick's legendary Caraquet Bay. Small and slow-grown over four years, with subtle brine, mineral notes, and a refined clean finish that makes it the perfect accessible oyster.

The original tide-tumbled oyster from Eld Inlet's pristine waters. Deep-cupped with plump meats, mild brininess, silky creamy texture, and a signature sweet cucumber finish. A true Pacific Northwest gem.

Exceptional Maine oyster from South Bristol's Johns River. Stupendously sweet and briny with a surprisingly fruity flavor rarely found in East Coast oysters. Grown by Dave Cheney in classic Pemaquid Light territory.

Beach-grown Pacific oyster from central Hood Canal where the Dosewallips River meets the sea. Sweet and cucumbery with a creamy texture, balanced brininess, and a light, clean finish.

A small, farm-raised oyster from Long Island Sound with extremely mild flavor and plump meat. Lightly brined with a notably sweet finish, perfect for those seeking a gentle introduction to East Coast oysters.

A legendary Southern Puget Sound oyster known for exceptional sweetness and rich, buttery texture. Plump creamy-yellow meats with low salinity, watermelon rind notes, and the distinctive full-bodied South Sound character.

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.

Small cage-grown oyster from New Brunswick requiring nearly four years to reach market size. Bold ocean aroma with notably sweet flavor, darker meat from cold, mineralized waters.

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 petite farm-raised Pacific oyster from Deep Bay, British Columbia. Small and delicate with balanced brine and sweetness, finishing with distinctive slightly smoky, vegetable-like notes.

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.

A community-farmed Puget Sound oyster from a restored watershed. Small and plump with sweet, buttery meat, light salinity, and a distinctive cucumber-earthy finish. All proceeds support water quality restoration.

Exceptionally sweet Kumamoto from Humboldt and Tomales Bay. Tiny, deep-cupped oysters with creamy texture and honeydew-watermelon flavors. Virtually no brininess makes them perfect for beginners.

The signature California oyster from Tomales Bay. Rich and sweet with creamy, buttery texture, balanced brine, and a slightly smoky finish.

The gateway oyster. Known for its sweet, melon-forward flavor and petite, deeply cupped shell, the Kumamoto is beloved by beginners and experts alike.

The 'ultimate' tumbled oyster. Intensively shaped in mechanical drums to create a smooth, purple-black shell with an exceptionally deep cup and pillowy meat. Clean, delicate flavor with mild brininess.

Small, delicate oyster from New Brunswick's Acadian Peninsula. Suspension-cultured with a firm texture, medium brininess, and a distinctive sweet-citrus finish that showcases the Maritime's refined oyster style.

A bright, fresh Maine oyster from the Bagaduce River. Mildly salty with sharp brine up front, delicate meats, and a sweet, creamy finish. Surface-cultured for smooth shells and deep cups, perfect for the half-shell.