Melon Oysters

Tray-raised and beach-hardened oyster from British Columbia's productive Baynes Sound. Medium salty with a clean, refreshing cucumber finish and balanced mineral sweetness. The archetypal BC oyster.

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 premium Pacific oyster from Baynes Sound, British Columbia. Tray-raised and beach-hardened for firm meats and strong shells. Balanced brininess with distinctive melon and cucumber finish.

Southern California's signature oyster from Carlsbad's Agua Hedionda Lagoon. Grown in suspended culture with distinctive glassy, striped shells. Strongly briny with refreshing melon and cucumber notes, balanced between briny and sweet.

A quintessential British Columbia oyster from Baynes Sound. Tray-suspended for 12-18 months, developing deep cups and full meats. High brininess with creamy texture, finishing sweet with hints of melon and lettuce.

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 mild, sweet Chesapeake Bay oyster from Virginia's Nomini Creek. Large and plump with creamy shells, minimal brininess, and a clean watermelon finish. Perfect for beginners seeking classic Chesapeake character.

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.

The archetypal BC oyster. Smooth and balanced with sweet, buttery notes and a signature crisp cucumber finish.

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.

Texas-sized Gulf Coast oyster from Galveston Bay. Large, firm, and exceptionally meaty with mild brine and natural sweetness. Freshwater influence creates a fatty, creamy texture with subtle minerality and vegetable notes. Perfect for raw or chargrilled preparations.

A rare tumbled cocktail oyster from Tomales Bay's north shore. Small and deep-cupped with plump ivory meat, delivering high brine that mellows into a rich, buttery finish with hints of melon and cucumber.

Classic Pacific Northwest oyster with delicately sweet flesh and herbaceous notes. Lichen-green shells with a distinctive watermelon-rind flavor profile.

Exceptionally sweet Kumamoto from Humboldt and Tomales Bay. Tiny, deep-cupped oysters with creamy texture and honeydew-watermelon flavors. Virtually no brininess makes them perfect for beginners.

Slow-growing Pacific oyster from Alaska's glacial Kachemak Bay waters. More briny and umami-forward than typical Pacifics, with crisp texture, cucumber-melon notes, and a clean vegetal finish with hints of nori and green tea.

The gateway oyster. Known for its sweet, melon-forward flavor and petite, deeply cupped shell, the Kumamoto is beloved by beginners and experts alike.

A sweet, musky Pacific oyster from Little Skookum Inlet in South Puget Sound. Deep-cupped with plump, buttery meat, mild brininess, and distinctive melon-scented sweetness with a clean vegetable finish.

Premium Virginia oyster from Pope's Bay on the Eastern Shore. Exceptionally plump with sharp, high salinity upfront that fades into bright, sweet hints of celery and melon. Deep-cupped with superior meat-to-shell ratio.

A Pacific Northwest favorite with Japanese heritage. Full-bodied and meaty with a crisp, nutty flavor, mild brine, and balanced fruit and vegetal notes.

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.

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.

A Pacific Northwest oyster from southern Puget Sound's nutrient-rich waters. Medium to large with tender, plump meats. Mild brine balanced with sweet richness and a crisp finish of melon and cucumber.

Tumbled Pacific with firm texture. Cucumber, melon, clean brine.

A sweet, mild Pacific Northwest oyster from South Puget Sound's Little Skookum Inlet. Melon-scented with low brininess and a creamy, herbaceous finish. Farmed since 1883 using rack & bag to beach cultivation.

Beach-grown Pacific oyster from Totten Inlet, Puget Sound. Small and deep-cupped with sweet, melon-scented flesh and refreshing cucumber crispness. Exceptionally wine-friendly with mild, earthy character.

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.

Beach-raised Pacific oyster from Hood Canal, Washington. Full, plump meats with mild brininess, sweet flavor, and a distinctive melon-like aftertaste. Thick shells and crunchy texture from intertidal cultivation.

The definitive California oyster with stunning black and purple shells. Intensely briny with cucumber notes and a rich, buttery finish.

Rare tumbled Pacific oyster from Tomales Bay's oldest oyster company. Deep-cupped and plump with smooth buttery brine, rich melon notes, and a distinctive woody artichoke finish. One of California's richest-tasting oysters.

Bag-to-beach Pacific oyster from Little Skookum Inlet's nutrient-rich waters. Deep-cupped with plump, buttery meat, mild brininess, and distinctive sweet collard greens flavor finishing with melon notes. Beautiful ruffled purple shells.

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.