Mild Oysters

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.

The first commercial Suminoe oyster from Chincoteague Inlet, Virginia. Features a pretty white shell, firm meat, and mild, sweet flavor that provides a good impersonation of the native Chesapeake virginica.

Classic Chesapeake Bay oyster from Maryland and Virginia. Sweet and buttery with balanced brininess and a smooth, creamy texture. Grown in brackish waters that create the bay's signature mild, refined flavor.

Sweet, artisan-cultured Pacific oysters from northern Puget Sound's community farm. Plump meat with low brininess and a clean, savory finish. Not sold commercially—visit the farm in Washington State.

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 suspended tray-cultured Pacific oyster from Denman Island, BC. Medium salinity with full, plump, creamy meats, clean mild flavor, and a distinctive cucumber finish. Beautiful green pearlescent shells.

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 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.

Classic Pacific Northwest oyster from southern Hood Canal. Beach-grown on rocky shores with full cups, firm meat, and a bright, briny flavor with a mild, clean finish.

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.

Beach-cultured Pacific oyster from Barkley Sound on Vancouver Island's wild west coast. Deep-cupped and plump with high brininess balanced by natural sweetness, finishing with distinctive cucumber and watermelon-rind notes.

A mild Virginia oyster from the brackish waters where the James River meets the Chesapeake Bay. Exceptionally plump with low salinity, focusing on sweet cream and savory, earthy notes with a smooth finish.

A mild, sweet Pacific oyster from Orcas Island in Washington's San Juan Islands. Features beautiful purple and green swirled shells, creamy white meat with a distinctive black mantle, and a clean vegetal flavor with minimal salinity. Highly sought after by discerning Seattle chefs.

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.

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

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

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.

A tumbled Pacific oyster from Willapa Bay, Washington. Small, dark-shelled, and smooth with firm, tender meat. Balanced brininess with a buttery texture and distinctive nori finish.

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 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.

A substantial PEI oyster with impressive size and balance. Briny with a clean, sweet finish and firm, plump meat.

Tray-grown Eastern oyster from Eel Lake, Nova Scotia. Sweet and rich with mild salinity, ivory flesh, and a clean finish. Highly prized in Canada's Maritimes and Quebec, rarely found outside the region.

Beach-grown Pacific oyster from Baynes Sound, British Columbia. Moderately salty with a mild, sweet flavor and distinctive bitter cucumber finish. Naturally tumbled by winter storms.

Deep-water suspended Pacific oyster from British Columbia. Clean and briny with a mild, cold milk taste and no vegetal notes. Crisp texture from cold-water cultivation at 15-40 feet depth.

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.

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.

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.