Smoky Oysters

A distinctive Maine oyster from the Bagaduce River. Medium briny with clean sweetness, pronounced umami, and savory smoky notes. Sun-grown in floating bags with gnarly shells and full meats.

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.

The signature California oyster from Tomales Bay. Rich and sweet with creamy, buttery texture, balanced brine, and a slightly smoky finish.

Wild, bottom-grown oyster from Nova Scotia's Malagash Basin. Mildly salty with a distinctive smoky, mineral finish and firm texture from the pristine northern Atlantic waters.

Small, deeply-cupped Pacific oyster from Eld Inlet, southern Puget Sound. Tide-tumbled to perfection with plump, sweet meat, low salinity, and a distinctive smoky finish with unique notes of Jerusalem artichoke and raw green bean.

A medium-sized Maine oyster from the Weskeag River estuary in South Thomaston. Ultra-briny with a distinctive savory, miso-like flavor and smoky kelp finish. Plump and meaty with complex character.