Balanced Oysters

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

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.

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.

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 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.

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.

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.

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.

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.

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.

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.

Clean, delicate Pacific oyster from Baynes Sound, BC. Sweet and balanced with moderate brine, firm texture, and a distinctive cucumber finish with hints of watermelon.

A Maine institution from the Damariscotta River. One of Maine's first farmed oysters, featuring a distinctive sweet-and-sour citrus flavor with bright lemon notes, restrained brine, and rare dappled pastel shells.

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.

Sweet, artisan-cultured Pacific oysters from northern Puget Sound's community farm. Plump meat with low brininess and a clean, savory finish. Not sold commercially—visit the farm in Washington State.

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.

A balanced Virginia oyster from Mobjack Bay's Lower Western Shore. Plump and buttery with sweet artichoke notes, medium salinity, and a smooth finish. Rack and bag bottom cultivated.

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.

A mild Virginia oyster from the brackish waters where the James River meets the Chesapeake Bay. Exceptionally plump with low salinity, focusing on sweet cream and savory, earthy notes with a smooth finish.

Beach-grown Pacific oyster from Baynes Sound on Vancouver Island. Clean, briny flavor with firm texture, subtle cucumber notes, and a slightly sweet finish. Harvested from the traditional territory of the K'ómoks First Nation.

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 balanced Rhode Island oyster from Potter Pond. Crisp and briny with a subtle salinity, balanced by mild sweetness and a clean finish. Slowly grown over 3-5 years for exceptional quality.

Wild-harvested Long Island oyster from the deep, cold waters of Mecox Bay. Delicate and balanced with mild brininess, pronounced sweetness, and a clean mineral finish reminiscent of classic Bluepoints.

A distinctive Maine oyster from North Haven Island. Round and heavy with bright emerald green shells. Perfectly balanced earthiness and brine with honey and melon notes, finishing clean and mellow.

Clean, mild oyster from the Northumberland Strait between PEI and New Brunswick. Mildly sweet with balanced brine and a cool finish. Known for their larger size and light, firm texture shaped by nutrient-rich Atlantic waters.

Sweet, balanced Pacific oyster from Okeover Inlet in Desolation Sound, BC. Fresh crisp sweetness with light-salty brine and a clean finish. Grown in nutrient-rich waters with distinctive deep shells.

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.

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 tumbled Pacific oyster from Willapa Bay, Washington. Small, dark-shelled, and smooth with firm, tender meat. Balanced brininess with a buttery texture and distinctive nori finish.

Premium deep-cupped oyster from Peconic Bay, Long Island. Balanced brine with signature sweetness and complex earthy minerality. Grown by Noank Aquaculture Cooperative with proceeds supporting Peconic Estuary conservation.

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 mild, sweet Pacific oyster from Cortes Island, BC. Grown using a unique suspension-to-beach method for firmer meats and stronger shells. Clean finish with delicate brininess.

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.

Classic Virginia Bay oyster from Nandua Bay on the Eastern Shore. Perfectly balanced brininess and sweetness with a creamy, tender texture and buttery finish. A quintessential Chesapeake oyster.

Beach-grown Pacific oyster from Quilcene Bay in Hood Canal, Washington. Clean and mild with balanced brininess, delicate sweetness, and a fresh finish. Variable size with firm meats and rugged shells.

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.

Sustainably farmed Pacific oyster from British Columbia's glacier-fed Discovery Islands. Medium-sized with firm texture, balanced brininess and sweetness, and a crisp, clean finish with subtle umami notes.

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.

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.

Grown in floating bags in Chincoteague Bay, Maryland. Bold and briny with creamy, bread-like sweetness. Balances ocean salt with freshwater character for approachable yet flavorful taste.

The quintessential Chesapeake Bay oyster from Mobjack Bay, Virginia. Perfectly balanced between sweet and salty with a clean, crisp finish. Distinctive white shell with black markings.

A consistently briny Martha's Vineyard oyster from Katama Bay. Crisp and clean with balanced salinity from Gulf Stream waters, finishing with subtle sweetness reminiscent of rainwater or sweet apple.

Premium Pacific oyster from Case Inlet in Southern Puget Sound. Deep-cupped with plump meat, offering a distinctive sweet-salty balance with crisp brininess and an intensely sweet, clean finish.

Raised in deepwater offshore cages around Les Îles-de-la-Madeleine, Quebec. Intensely briny with a sweet, subtle finish. Firm, meaty, and exceptionally clean with consistent quality.

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.

Rack-and-bag cultivated Cape Cod oyster from West Bay with deep cups and firm, plump meats. Profoundly salty like Wellfleets but with distinctive sweetness, yielding a balanced yet bold flavor profile.

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.

A sustainably farmed Pacific oyster from Denman Island, BC. Firm and plump with moderate salinity, mild sweetness, and a distinctive delicate melon finish. Deep-cupped, sculpted shells from tumbling.