Seaweed Oysters

A classic Cape Cod Bay oyster from historic Barnstable Harbor. Sweet and nutty with firm, crunchy texture, balanced brine, and a distinctive lobster-stock finish reminiscent of a New England clambake.

Large, deeply cupped oyster from Rhode Island's Narragansett Bay with a distinctive beaver tail shape. Bold and briny with buttery sweetness, grown in deep suspended trays that capture pure ocean flavor.

The connoisseur's choice. Complex, intensely mineral, with bold metallic and seaweed notes.

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 legendary oyster of New Zealand. Intensely mineral and briny with firm texture and complex, bold flavors from the ice-cold Foveaux Strait.

Wild-harvested Maritime oyster from Cape Breton's Bras D'Or Lakes. Light-bodied with assertive brine, hints of seaweed, and a clean, steely finish. A quintessential Atlantic oyster from pristine Nova Scotia waters.

A delicate wild-harvested oyster from New Brunswick's legendary Caraquet Bay. Small and slow-grown over four years, with subtle brine, mineral notes, and a refined clean finish that makes it the perfect accessible oyster.

A balanced New England classic. Plump and tender with harmonious briny-sweet flavor, buttery notes, and a clean finish.

Classic East Coast oyster with high salinity and pronounced minerality. Medium-sized with a chewy texture, delivering briny, vegetal flavors and a clean, crisp finish.

Farmed by the Mashpee Wampanoag Tribe in Wellfleet Harbor, Massachusetts. Bold and briny with bright umami seaweed notes and a buttery finish. Named for 'People of the First Light.'

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.

A large Pacific oyster from pristine Willapa Bay, Washington. Rack and bag cultivated with mild brininess, delicate floral notes, and a crisp citrus finish. Substantial, meaty texture with a clean aftertaste.

Distinctive PEI oyster with moss-green shells and briny, seaweed-like flavor with refreshing citrus and lime finish.

Wild-harvested from Long Island Sound, the Naked Cowboy is an iconic oyster with massive, plump meats and a ruggedly bold personality. Intensely briny with strong mineral and metallic notes, this is a big, strong, savory oyster for experienced lovers—not for sissies.

The rare native Pacific treasure. Tiny but mighty, with intense copper, sweet cream, and celery salt flavors in a firm, creamy bite.

Bold Cape Cod oyster from Onset, Massachusetts. Intensely briny with strong vegetal seaweed notes and firm, meaty texture. Grown at Fisherman's Cove with access to massive water flow and nutrients.

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.

Farm-raised Pacific oyster from Willapa Bay, Washington. Known for their smooth texture, deep cup, and delicate balance of brine and sweetness with a clean, crisp finish from pristine West Coast waters.

A Maine institution. Large, powerful oysters with rock-hard shells, plump firm meats, and clean briny-sweet flavor with lemony zest.

The definitive Pacific oyster. Firm, briny meats with bright cucumber and umami notes, finished clean and steely.

Bag-started, beach-finished oyster from southern Hood Canal's Great Bend. Thick-shelled with intensely salty, briny flavor and a distinctive cucumber-seaweed finish characteristic of South Sound oysters.

A wild Long Island oyster with bold, briny character. Heavy shells, meaty texture, complex mineral and metallic notes with cucumber undertones.

Cage-cultured Cape Cod oyster from Eastham with strong briny Wellfleet character. Medium-sized with delicate shape, clean ocean flavors, and pleasant seaweed notes in the finish.

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.