Complex Oysters

Tumbled Pacific oyster from Hood Canal's Hamma Hama River. Deep-cupped with smooth shells, featuring a creamy, crunchy texture and complex flavor profile of cucumber, crisp brine, and a distinctive sweet-vegetal finish.

The legendary oyster of New Zealand. Intensely mineral and briny with firm texture and complex, bold flavors from the ice-cold Foveaux Strait.

Wild-harvested from South Carolina's May River near Bluffton. Intensely briny with powerful umami character and silky texture. Among the best southern oysters, showcasing the exceptional quality of the Lowcountry's pristine ACE Basin.

A Virginia oyster grown in Chesapeake waters and finished on the Atlantic side for enhanced salinity. Plump, smooth meat with lively brininess and complex flavor that sets it apart from typical Chesapeake oysters.

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.

Historic Pacific oyster from Drake's Estero in Point Reyes National Seashore. Intensely briny with earthy, mushroomy notes and bitter herb finish. Bottom cage cultured in pristine waters until farm closure in 2012.

The definitive Maine oyster from the Damariscotta River. Bottom-cultured in frigid waters, producing thick, heavy shells with deep cups and firm meats. Crisp and complex with pronounced brininess balanced by sweetness.

Intertidal beach-cultured Pacific oyster from Humboldt Bay, Northern California. Full, plump meats with medium brininess, buttery sweetness, and a clean cucumber finish. Excellent for both beginners and connoisseurs.

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.

Texas Gulf Coast oyster with pronounced briny intensity and complex oceanic flavors. Rich and full-bodied with subtle sweetness, reflecting the high salinity of Lavaca Bay's coastal waters.

Family-farmed Cape Cod oyster from Barnstable Harbor. Briny and creamy with a distinctive melon finish. Rack and bag cultivation creates a balanced, complex flavor profile.

Classic Long Island Sound oyster from Connecticut waters. Deep-cupped with lively brine and complex flavor from tawny algae. Citrusy notes balance the strong salinity with a fresh, clean finish.

Remote intertidal beach-farmed oyster from the fjords of West Vancouver Island. Art-deco striped shells in pink, purple, and green. Complex flavor with high brininess, nori sweetness, hints of muskmelon and raw milk, finishing with anise.

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.

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.

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.

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.

Small farm-raised Rhode Island oyster from Winnapaug Pond. High salinity with crisp brininess leading to a distinctive mellow buttery sweet finish. Firm pink meat in unique fan-like shells.

A medium-sized Maine oyster from the Weskeag River estuary in South Thomaston. Ultra-briny with a distinctive savory, miso-like flavor and smoky kelp finish. Plump and meaty with complex character.