Best Oysters in February

A balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.

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.

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.

A classic Cape Cod Bay oyster from historic Barnstable Harbor. Sweet and nutty with firm, crunchy texture, balanced brine, and a distinctive lobster-stock finish reminiscent of a New England clambake.

Hand-sized Pacific oyster from Little Skookum Inlet in southern Puget Sound. Sweet and mildly salty with plump, tender meat and a distinctive musky finish. A well-balanced West Coast favorite.

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.

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.

A boutique oyster from Barnstable Harbor, Cape Cod. Meaty and plump with light brininess, bright sweet cream flavor, and a crisp finish. Only 30,000 raised annually with meticulous care.

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.

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.

The Outer Banks' first farmed oyster from North Carolina. Medium-sized with balanced salinity, offering a harmonious blend of sweet and salt with firm texture from off-bottom tray cultivation.

The first commercial Suminoe oyster from Chincoteague Inlet, Virginia. Features a pretty white shell, firm meat, and mild, sweet flavor that provides a good impersonation of the native Chesapeake virginica.

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.

Beach-grown Pacific oyster from Washington's Totten Inlet and Hood Canal. Sweet and creamy with balanced brininess and a clean mineral finish. Cultivated by the Fagergren Family since 1946 in the nutrient-rich waters of South Puget Sound.

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.

A flagship North Carolina oyster from Cedar Island Bay's pristine waters. Large and deep-cupped with balanced brininess and a distinctive sweet, buttery finish. Sustainably farmed in floating cages.

Delicate and buttery North Carolina oyster from Pamlico Sound. Deep-cupped with bright white shells, featuring a sweet finish and balanced brininess. Cultivated in off-bottom cages.

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.

Classic Chesapeake Bay oyster from Maryland and Virginia. Sweet and buttery with balanced brininess and a smooth, creamy texture. Grown in brackish waters that create the bay's signature mild, refined flavor.

Sustainably farmed in the brackish waters of St. Jerome Creek, southern Maryland. Large and plump with complex, sweet flavor, balanced salinity, and distinctive earthy, rusty finish.

Cultivated Pacific oyster from Southern Puget Sound with plump, sweet meat and midsized white-and-black shells. Balanced brininess with a distinctive salty-melon finish reminiscent of a New England clambake.