Delicate Oysters

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.

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.

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 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.

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.

Premium cocktail-sized oyster from Virginia's Eastern Shore. Similar in size to Kumamotos but with East Coast character—highly salty, smooth, and sweet with a deep cup and firm texture.

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.

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.

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 small, farm-raised oyster from Long Island Sound with extremely mild flavor and plump meat. Lightly brined with a notably sweet finish, perfect for those seeking a gentle introduction to East Coast oysters.

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 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.

Traditional European Flat oyster from Galway Bay, Ireland. Meaty and firm with smooth, buttery-rich texture, pronounced brininess, and lingering mineral finish. Grown in nutrient-rich estuarine waters for 3-5 years.

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.

A bright, fresh Maine oyster from the Bagaduce River. Mildly salty with sharp brine up front, delicate meats, and a sweet, creamy finish. Surface-cultured for smooth shells and deep cups, perfect for the half-shell.

A premium cultured oyster from Southeast New Brunswick's Tormentine Peninsula. Small and plump with medium-high brininess, mineral richness, and a clean, sweet finish. Fresh biscuit aroma makes it an ideal starter oyster.

A refined French oyster from the famous Marennes-Oléron basin. Mild, sweet, and creamy with a subtle nutty flavor and firm texture.

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.

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 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.

A sweetwater Chesapeake oyster from the Potomac River region. Delicate and sweet with smooth creaminess, medium brine, and a clean finish. Plump meats reflect the freshwater influence of Virginia's Upper Bay Western Shore.

Small, cocktail-sized Pacific oysters from Desolation Sound, British Columbia. Tray-grown with delicate, artfully ridged shells. Light and sweet with green apple candy notes and a subtle tarragon finish.

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.

Award-winning Cape Cod oyster from Dennis mudflats. High brine with plump, firm meat and umami notes that finish sweet and delicate. Grown off-bottom in elevated trays.

Extra-small tray-grown Pacific oyster from British Columbia's Discovery Islands. Mild and fresh with a sweet finish and delicate shells. Deep-cupped with clean, refined flavor perfect for raw service.

A rare Pacific Northwest oyster with distinctive sweet creaminess and unique kiwi-like finish. Cultivated on suspended lines then beach-finished for exceptional smoothness and plump texture.

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 tumbled Pacific oyster from British Columbia with a smooth, deep purple-black shell. Abundantly meaty with a mild, clean flavor featuring subtle sweetness and a melon-like finish.

Deep-water BC oyster cultivated at 20-50 feet depths to maintain winter condition year-round. Very salty and briny with a rich, fruity finish from feeding on zooplankton in cold Pacific waters.

Cage-cultured Cape Cod oyster from Eastham with strong briny Wellfleet character. Medium-sized with delicate shape, clean ocean flavors, and pleasant seaweed notes in the finish.

Original 'astronaut oysters' from San Juan Island. Delicate, sweet, and creamy with fine shells. Suspension-grown to never touch the bottom, creating exceptionally light texture and mild flavor.

Family-farmed in Greenport Harbor's Peconic Bay using tidal basket cultivation. Tender meats with balanced medium brininess, sweet flavor, and a distinctive mineral-rich finish that has made them a New York City favorite.

Small, bottom-cultured oyster from Maine's Damariscotta River. Sweet-and-sour flavor with low salinity and clean finish. Ideal for oyster novices with its approachable size and mild character.

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.