Large Oysters

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.

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.

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.

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.

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.

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.

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.

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.

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 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.

Large, plump Pacific oyster from New Zealand's Coromandel Peninsula. Distinctively sweet and salty with a pronounced watermelon-like tropical fruit finish. Firm texture and bold flavor.

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

A mild, sweet Chesapeake Bay oyster from Virginia's Nomini Creek. Large and plump with creamy shells, minimal brininess, and a clean watermelon finish. Perfect for beginners seeking classic Chesapeake character.

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.

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.

A large, buttery Pacific oyster from Tomales Bay, California. Mild and refined with distinctive cucumber and melon notes. Farmed using traditional French rack and bag methods.

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.

Texas-sized Gulf Coast oyster from Galveston Bay. Large, firm, and exceptionally meaty with mild brine and natural sweetness. Freshwater influence creates a fatty, creamy texture with subtle minerality and vegetable notes. Perfect for raw or chargrilled preparations.

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

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.

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 large Pacific oyster from pristine Willapa Bay, Washington. Rack and bag cultivated with mild brininess, delicate floral notes, and a crisp citrus finish. Substantial, meaty texture with a clean aftertaste.

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.

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.

Large, deeply-cupped Martha's Vineyard oyster famous for its intense brine and sweet-candy finish. Grown in strong Katama Bay currents, these salt bombs deliver smooth creaminess and are considered among New England's finest.

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.

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 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.

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.

Suspension-raised Pacific oyster from Discovery Bay, Washington and Morro Bay, California. Large, sweet, and mild with firm meats, lovely fluted shells, and a fresh, crisp 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.

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.

Large, hand-cultivated oysters from Virginia Beach's legendary Lynnhaven River. Fat and firm with bold briny saltiness, buttery notes, and a smooth, creamy finish. A quintessential Virginia Bay oyster from a boutique family operation.

Large beach-grown Pacific oyster from South Puget Sound. Known as the 'big bad boys' of Puget Sound with plump, full meats, buttery creamy texture, light brininess and sweet flavor. Perfect for grilling or raw.

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

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

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 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.

Large, sweet Pacific oyster from Yaquina Bay, Oregon. Creamy texture with subtle brininess and a clean finish. Grown in nutrient-rich waters with exceptional tidal exchange for a distinctively sweet taste.