Fresh Oysters

Beach-grown Pacific oyster from Cortes Island, BC. Firm and sweet with robust briny flavor, featuring distinctive notes of cucumber, grass, and melon rind. Crisp and ocean-fresh.

Expertly farmed Maine oyster known for pristine flavor and deep cups. Briny and fresh with clean salinity, grown slowly by dedicated aquaculturalists in cold Maine waters.

Beach-grown Pacific oyster from Washington's Willapa Bay. Firm and meaty with intense, robust flavor featuring high brininess, natural sweetness, and a distinctive mineral-melon finish.

Beach cultured Pacific oyster from Vancouver Island's Evening Cove. Features firm meats with a clean, mildly briny flavor and distinctive watermelon finish. Beautiful fluted shells make for elegant presentations.

Small cage-grown oyster from New Brunswick requiring nearly four years to reach market size. Bold ocean aroma with notably sweet flavor, darker meat from cold, mineralized waters.

The legendary Long Island oyster harvested from Great South Bay for over two centuries. Strong, briny, and robust with satiny meats, a fresh crisp texture, and a sweet aftertaste that sparkles with mineral salinity.

A petite farm-raised Pacific oyster from Deep Bay, British Columbia. Small and delicate with balanced brine and sweetness, finishing with distinctive slightly smoky, vegetable-like notes.

Iconic Long Island oyster from the historic Blue Point grounds. Briny with high salinity, plump and meaty with firm texture, balanced sweetness, and a distinctive mineral-woody finish. Cultivated in floating cages near Fire Island Inlet.

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 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.

Hardy beach-grown Pacific oyster from Malaspina Inlet, Vancouver Island. Firm and plump with a crisp, briny flavor and distinctive cucumber-like finish. Rugged shells and dark mantle from extreme tidal conditioning.

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.

A sustainably farmed New Jersey oyster from Northern Barnegat Bay. Large, strong shells with crisp, succulent texture. Fresh and briny with balanced salinity and a mild, sweet finish.

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.

Rack and bag cultured oyster from Chincoteague Bay, Virginia. Bold, intensely briny with the truest taste of the ocean, thanks to direct Atlantic water influx. Smooth, clean finish despite high salinity.

Wild-harvested Pacific oyster from Discovery Bay, Washington. Meaty and firm with crisp, briny flavor, mild tanginess, and fresh seaweed notes from continuous feeding in protected rack 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.

The definitive Pacific Northwest oyster with stunning black and purple shells. Beach-raised in Samish Bay and finished in Penn Cove, these award-winning oysters deliver firm meats, bright brininess, and a distinctive crisp cucumber 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.

A distinctive Rhode Island oyster with a round 'bear paw' shape and deep cup. Briny and salty with mild sweetness, cultivated in the nutrient-rich tides of Narragansett Bay's East Passage.

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.

Pacific oyster from British Columbia cultivated using deep water start, tumbling, and beach methods. Medium brininess with fresh, clean taste and distinctive cucumber finish.

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.

Sub-tidally cultivated Nova Scotia oyster from the cold waters of Northumberland Strait. Distinctly mineral-forward with high salinity and a fresh, clean finish. Deep-cupped shells from nutrient-rich northern waters.