Full-bodied Oysters

Bottom-cultured Atlantic oyster from Salutation Cove in Prince Edward Island. Round, deep-cupped with tender meats, high salinity, and a strong distinctive flavor that stands out among typically mild Maritime oysters.

Deep-water aquacultured oyster from Menemsha Pond on Martha's Vineyard. Large, briny, and full-bodied with a crisp, clean sea salt blast and sweet finish. Mineral-rich flavor from ancient freshwater springs and Atlantic tidal flow.

A full-bodied Maine oyster from Maquoit Bay. Plump with balanced salinity, sweet and salty finish. Grown on tidal mud flats where ocean brine meets nutrient-rich wetland waters.

A balanced Virginia oyster with sweet, creamy meat and moderate brine. Sustainably farmed for four generations in the Little Wicomico River.

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 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 powerful, full-strength oyster from Rhode Island's Narragansett Bay. Intensely briny and mineral-rich with a luxurious buttery, umami finish. Grown in oceanic conditions using rack and bag methods with tumbling.

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.

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.