Rich Oysters

Wild-harvested Gulf Coast oyster from Florida's legendary Apalachicola Bay. Small, intensely briny, and robust with a distinctive flavor that earned global recognition as the pinnacle of oyster quality.

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.

The legendary European flat oyster from Brittany's Belon River. Intensely metallic with a distinctive coppery taste from high iron content. Bold, brassy, and powerful—considered the Cadillac of oysters by connoisseurs.

Wild-harvested from South Carolina's May River near Bluffton. Intensely briny with powerful umami character and silky texture. Among the best southern oysters, showcasing the exceptional quality of the Lowcountry's pristine ACE Basin.

Historic South Carolina oyster from Bulls Bay. Large and meaty with a firm texture, pronounced briny flavor, and distinctive sweet finish. Shaped by high salinity coastal waters with peak flavor in colder months.

Beach-grown Pacific oyster from Washington's Totten Inlet and Hood Canal. Sweet and creamy with balanced brininess and a clean mineral finish. Cultivated by the Fagergren Family since 1946 in the nutrient-rich waters of South Puget Sound.

Giant, meaty Gulf oyster from Louisiana's Barataria Bay. Strong earthy brininess with unique minerality from freshwater influence. Grown in off-bottom cages, perfect for raw or fried in classic po'boys.

Hand-grown Cape Cod Bay oyster from Barnstable Harbor. Medium-sized with distinctive white-and-black shells, highly briny with firm texture and a slightly nutty finish. Rich New England clambake flavor.

A flagship North Carolina oyster from Cedar Island Bay's pristine waters. Large and deep-cupped with balanced brininess and a distinctive sweet, buttery finish. Sustainably farmed in floating cages.

A large Virginia oyster from the James River and Chesapeake Bay. Known for bold brininess, rich creamy texture, and subtle sweetness with a savory lingering finish that exemplifies classic Virginia Bay character.

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.

Cape Cod Bay oyster from South Dennis, Massachusetts. Plump meat with high brininess balanced by sweetness. Three years of growth in pristine open ocean waters create a rich, clean, and savory flavor profile.

A legendary Southern Puget Sound oyster known for exceptional sweetness and rich, buttery texture. Plump creamy-yellow meats with low salinity, watermelon rind notes, and the distinctive full-bodied South Sound character.

Alaskan oyster from Kachemak Bay's glacier-fed waters. Intensely briny and umami-rich with distinctive salinity and thick shell. Less cucumbery than typical Pacifics, with a unique 'touch of king salmon' flavor.

The definitive Maine oyster from the Damariscotta River. Bottom-cultured in frigid waters, producing thick, heavy shells with deep cups and firm meats. Crisp and complex with pronounced brininess balanced by sweetness.

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.

Small, plump Pacific oysters from Willapa Bay, Washington. Known for their intensely creamy, bacon-fat flavor with light salinity and a clean seaweed finish. Thick shells protect remarkably meaty interiors.

Farm-raised in floating bags in Malpeque Bay, Prince Edward Island. Briny with sweet, nutty astringency, firm plump meats, and abundant rich liquor from the nutrient-rich Cape Shore waters.

Beach-grown Pacific oyster from South Puget Sound's Hammersley Inlet. Plump and sweet with mild saltiness, rich body, and a distinctive cucumber-melon finish. Grown in nutrient-dense waters for excellent meat-to-shell ratio.

Intertidal beach-cultured Pacific oyster from Humboldt Bay, Northern California. Full, plump meats with medium brininess, buttery sweetness, and a clean cucumber finish. Excellent for both beginners and connoisseurs.

Hand-harvested intertidal oyster from Plymouth's historic mudflats in Cape Cod Bay. Meaty and briny with a buttery, bisque-like richness. Thick shells and firm texture from cold Massachusetts waters.

Large, deeply-cupped Martha's Vineyard oyster famous for its intense brine and sweet-candy finish. Grown in strong Katama Bay currents, these salt bombs deliver smooth creaminess and are considered among New England's finest.

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.

Texas Gulf Coast oyster with pronounced briny intensity and complex oceanic flavors. Rich and full-bodied with subtle sweetness, reflecting the high salinity of Lavaca Bay's coastal waters.

Bold Rhode Island salt pond oyster from Point Judith Pond. Rich, intense brine with meaty texture and a sweet nutty finish. Grown using rack-and-bag nursery and bottom culture methods.

Family-farmed Gulf Coast oyster from Bayou La Batre, Alabama, known as 'butter love' for its signature rich, buttery flavor. Balanced mild salinity with a sweet-mineral finish and plump, creamy texture from careful tide-tumbled cultivation.

Suspension-grown Pacific oyster from Samish Bay, Washington. Rich and fruity with hints of rhubarb and sweet notes, balanced by medium brininess. Named after a local character known for perfecting his tan on the beach.

Tray-raised Gulf Coast oyster from Cedar Key, Florida's first oyster farms. Medium-sized with striking white-and-black striped shells, firm plump meats, and a rich creamy flavor with perfect saltiness and a distinctive lobster-stock finish.

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.

Historic Peconic Bay oyster with plump meats and distinctive mineral character. Medium brininess with a unique iron finish, reflecting the nutrient-rich tidal marshlands of Pipes Cove near Greenport, Long Island.

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.

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.

A tumbled Pacific oyster from South Puget Sound's Hammersley Inlet with extraordinary creamy richness and deep, funky earthiness. Flavors of wild mushrooms and umami make this the foie gras of the coast—an acquired taste for adventurous oyster lovers.

Premium Duxbury Bay oyster with sharp brine, sweet-buttery meat, and deep cups. Tumbled multiple times for hard, uniform shells with distinctive black and purple streaks. Melt-in-your-mouth texture with a crisp mineral finish.

Highly prized North Carolina oyster from Stump Sound, one of the saltiest estuaries on the East Coast. Intensely briny and ocean-forward with buttery richness and mineral notes from the unique lagoon system where fresh and salt waters meet.

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.

A briny, nutty oyster from Nova Scotia's Northumberland Strait. Farm-raised in Tatamagouche Bay, these medium-to-large oysters deliver rich, salty flavor with a crisp finish. Avoid in summer when spawning.

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.

Legendary Pacific oyster from South Puget Sound's most renowned fattening grounds. Intensely rich and plump with bold briny flavor, buttery texture, and distinctive seaweed notes that made Totten Inlet famous worldwide.

An unlikely Pacific Coast triumph of the Eastern oyster. Thriving exclusively in Washington's famed Totten Inlet, these plump, firm oysters deliver bold briny intensity, rich buttery flavor, and a sweet finish that earned them Best Flavor at the East Coast Shellfish Growers competition.

A rare, premium oyster from the Mystic River cultivated by Connecticut's cooperative. Four-inch deep-cupped shells with mineral-rich, sweet-briny flavor and perfect shell shapes make these a sought-after variety.

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.

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.

Large, sweet Pacific oyster from Yaquina Bay, Oregon. Creamy texture with subtle brininess and a clean finish. Grown in nutrient-rich waters with exceptional tidal exchange for a distinctively sweet taste.