Best Oysters in August

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.

The legendary Blue Point oyster, restored to its original Great South Bay home. Full-salt brininess with sweet honeydew finish and distinctive pine and anise notes. A historic American favorite since the 1820s.

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 premium Pacific oyster from Baynes Sound, British Columbia. Tray-raised and beach-hardened for firm meats and strong shells. Balanced brininess with distinctive melon and cucumber finish.

Canada's most sought-after oyster. Stunning jade shells, crunchy texture, and bright nutty-sweet flavors with a floral lemon zest finish.

A deeply cupped Prince Edward Island oyster from Cascumpec Bay. Sweet and delicate with mild brininess and a clean finish. Bottom-grown on sandy substrate for firm, full meats.

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.

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

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.

Wild-harvested oyster from the warm Gulf of Mexico. Large, mild, and creamy with low salinity and soft texture. The affordable, all-purpose oyster that built America's oyster culture—perfect for cooking.

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.

Upper Chesapeake Bay oyster from Maryland's Patuxent River. Sweet and creamy with distinctive mineral and mossy notes from fossil-lined creeks. Complex flavor with a crisp, flinty finish.

A mild, sweet Pacific oyster from Orcas Island in Washington's San Juan Islands. Features beautiful purple and green swirled shells, creamy white meat with a distinctive black mantle, and a clean vegetal flavor with minimal salinity. Highly sought after by discerning Seattle chefs.

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.

Deepwater suspended-tray oyster from Cortes Island, BC. Exceptionally clean and slightly sweet with subtle brininess. Features a distinctive frilly, black-and-purple shell with delicate, refined flavor.

A Pacific Northwest favorite with Japanese heritage. Full-bodied and meaty with a crisp, nutty flavor, mild brine, and balanced fruit and vegetal notes.

Farm-raised Pacific oyster from Willapa Bay, Washington. Known for their smooth texture, deep cup, and delicate balance of brine and sweetness with a clean, crisp finish from pristine West Coast waters.

A sweet, buttery oyster with low salinity and Blue Ridge minerality. Perfect for beginners and an exceptional match for Chardonnay.

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

Tumbled Pacific with firm texture. Cucumber, melon, clean brine.

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