Oysters with Pilsner

A balanced Chesapeake Bay oyster. Mild, slightly sweet with refined brine and a clean finish. Firm and meaty from floating cage cultivation.

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.

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.

Small, beach-cultured Pacific oyster from Hood Canal, Washington. Low brininess with a sweet, delicate flavor and distinctive musky finish. Hardy shells from intertidal cultivation.

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.

Hand-sized Pacific oyster from Little Skookum Inlet in southern Puget Sound. Sweet and mildly salty with plump, tender meat and a distinctive musky finish. A well-balanced West Coast favorite.

A quintessential Maine oyster from Casco Bay. Medium to large size with classic Northeast salinity, firm texture, and balanced brininess. Clean and refreshing with a perfect cup size.

Beach-grown Pacific oyster from Cortes Island, BC. Firm and sweet with robust briny flavor, featuring distinctive notes of cucumber, grass, and melon rind. Crisp and ocean-fresh.

A boutique oyster from Barnstable Harbor, Cape Cod. Meaty and plump with light brininess, bright sweet cream flavor, and a crisp finish. Only 30,000 raised annually with meticulous care.

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.

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.

Aquatray-grown Cape Cod oyster with thick shells and plump, savory meats. Crisp and salty with rich umami flavor, prominent brininess, and clean mineral finish. Named for a boulder on the beach where they're cultivated.

Cold-water Prince Edward Island oyster from Foxley River and Malpeque Bay. Large, reliably plump and deep-cupped with mild sweetness upfront and a pleasantly lingering medium-high salinity finish. Hand-tongued from small skiffs.

The legendary Blue Point oyster, restored to its original Great South Bay home. Full-salt brininess with sweet honeydew finish and distinctive pine and anise notes. A historic American favorite since the 1820s.

Tumbled Pacific oyster from Hood Canal's Hamma Hama River. Deep-cupped with smooth shells, featuring a creamy, crunchy texture and complex flavor profile of cucumber, crisp brine, and a distinctive sweet-vegetal finish.

America's most famous oyster since the 1800s. Bottom-planted in Long Island Sound with heavy, gnarly shells. Intensely briny and bold with metallic notes, firm texture, and a mineral finish. A salty classic for purists.

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.

Atlantic oysters grown in Bodega Bay, California. Known for robust, gnarly shells and intensely briny, metallic flavor with a creamy texture and sweet finish. A bold West Coast take on the Eastern species.

The Outer Banks' first farmed oyster from North Carolina. Medium-sized with balanced salinity, offering a harmonious blend of sweet and salt with firm texture from off-bottom tray cultivation.

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.

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.

Rack-and-bag cultivated oyster from the Brewster Flats of Cape Cod Bay. Distinctly briny and mineral-rich with a clean, sweet finish reflecting the pristine waters of Massachusetts.

A Virginia oyster grown in Chesapeake waters and finished on the Atlantic side for enhanced salinity. Plump, smooth meat with lively brininess and complex flavor that sets it apart from typical Chesapeake oysters.

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.

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 stalwart mid-Atlantic oyster from Delaware Bay, New Jersey. Briny and sweet with exceptionally plump, creamy meat from rack and bag cultivation near Cape May's salty waters.

A briny Atlantic Canadian oyster from New Brunswick's Northumberland Strait. Meaty and firm with balanced sweetness, mild seaweed notes, and a crisp, steely finish. Cultivated in floating trays.

Wild-harvested blade oysters from Capers Island, South Carolina. Hand-selected by Clammer Dave from natural reefs, delivering clean, sweet meat with intensely briny, tongue-curling salty liquor and a robust, metallic finish.

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.

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.

Farm-raised North Carolina oyster from Core Sound near Cedar Island. Medium-sized with full, firm meat and a bright, crisp brininess that delivers a clean, salty finish.

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.

Delicate and buttery North Carolina oyster from Pamlico Sound. Deep-cupped with bright white shells, featuring a sweet finish and balanced brininess. Cultivated in off-bottom cages.

An intensely briny Cape Cod oyster from Oyster Pond in Chatham, Massachusetts. Deep-cupped with firm meat and a powerful 'slap you in the face' salinity balanced by lingering sweetness and crystal-clear flavor.

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.

The original tide-tumbled oyster from Eld Inlet's pristine waters. Deep-cupped with plump meats, mild brininess, silky creamy texture, and a signature sweet cucumber finish. A true Pacific Northwest gem.

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.

Sustainably farmed in the brackish waters of St. Jerome Creek, southern Maryland. Large and plump with complex, sweet flavor, balanced salinity, and distinctive earthy, rusty finish.

Deep-water aquacultured oyster from Menemsha Pond on Martha's Vineyard. Large, briny, and full-bodied with a crisp, clean sea salt blast and sweet finish. Mineral-rich flavor from ancient freshwater springs and Atlantic tidal flow.

Premium cocktail-sized oyster from Virginia's Eastern Shore. Similar in size to Kumamotos but with East Coast character—highly salty, smooth, and sweet with a deep cup and firm texture.

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.

Exceptional Maine oyster from South Bristol's Johns River. Stupendously sweet and briny with a surprisingly fruity flavor rarely found in East Coast oysters. Grown by Dave Cheney in classic Pemaquid Light territory.

A deeply cupped Prince Edward Island oyster from Cascumpec Bay. Sweet and delicate with mild brininess and a clean finish. Bottom-grown on sandy substrate for firm, full meats.

A bold Long Island Sound oyster from Connecticut's historic Copps Island Oysters farm. Large and strong with heavy shells, delivering an intensely briny and metallic flavor with sweet undertones. Cultivated using traditional methods for over 150 years.

Large, plump Pacific oyster from New Zealand's Coromandel Peninsula. Distinctively sweet and salty with a pronounced watermelon-like tropical fruit finish. Firm texture and bold flavor.

America's oldest oyster brand since 1857. Rich, complex, with strong mineral brine balanced by sweet notes and a lingering slate finish.

Wild-harvested oyster from Oregon Inlet in North Carolina's Outer Banks, open only October through March. Balanced briny-sweet flavor with buttery sweet corn and asparagus notes. Strong shells and firm texture shaped by dynamic currents. Often contains tiny pea crabs, considered a local delicacy.

Island oyster from Cuttyhunk's pristine West End Pond off Massachusetts. Intensely briny with a sweet, buttery finish. Grown in isolation with no river influence, these tender oysters showcase bold salinity balanced by distinctive sweetness.

Intertidal beach-grown Pacific oyster from the pristine waters of Hood Canal's Dabob Bay. Light and crisp with pronounced brininess from slow growth in cold, nutrient-limited waters. Firm meat with a clean, sweet finish.

A well-balanced Prince Edward Island oyster grown wild in red bay mud. Leads with bright salinity and finishes with mild cucumber smoothness and sweet notes. Cultivated for 4-6 years in pristine northern waters.

A sweet, plump Pacific oyster from Vancouver Island's Deep Bay. Cultivated using bag-to-beach methods for consistent deep cups. Features mild brininess with a distinctive light watermelon finish and ultra-clean taste.

A Maine institution from the Damariscotta River. One of Maine's first farmed oysters, featuring a distinctive sweet-and-sour citrus flavor with bright lemon notes, restrained brine, and rare dappled pastel shells.

Beach-grown Pacific oyster from central Hood Canal where the Dosewallips River meets the sea. Sweet and cucumbery with a creamy texture, balanced brininess, and a light, clean finish.

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.

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

Classic Totten Inlet oyster from South Puget Sound. Bag-to-beach cultivated for creamy, sweet meat with high brininess and the distinctive nori finish that defines the region. Saltier than most South Sound varieties.

Farmed in floating cages in Ninigret Pond, Rhode Island. Distinguished by pale golden shells and creamy, golden flesh with a sophisticated flavor profile featuring strong initial brine, distinctive buttery notes, and a delicate sweet finish.

Large, plump Cape Cod oysters from Quivet Neck with exceptional balance. Medium brine meets strong umami and sweet mineral notes for a clean, savory finish. Rack-and-bag cultivated since 2003.

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.

Premium Pacific oyster from a pristine deep-water fjord in Barkley Sound, BC. Tray-suspended and tumbled for uniform deep cups. Plump, cream-colored meat with vibrant brine, natural sweetness, and a smooth watermelon-lettuce finish.

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.

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.

The largest of Taylor Shellfish's tide-tumbled Pacific oysters from Washington State. Bold, briny, and savory with a sweet finish, plump texture, and deep cups filled with generous liquor.

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.'

A distinctively bold, deep-cupped Atlantic oyster from Block Island Sound. Grown in suspended lantern nets by a family farm for over 40 years. Briny with focused savory notes, strikingly clean finish, and firm texture.

A full-bodied Maine oyster from Maquoit Bay. Plump with balanced salinity, sweet and salty finish. Grown on tidal mud flats where ocean brine meets nutrient-rich wetland waters.

A balanced Virginia oyster from Mobjack Bay's Lower Western Shore. Plump and buttery with sweet artichoke notes, medium salinity, and a smooth finish. Rack and bag bottom cultivated.

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 larger, mature Beausoleil from Miramichi Bay, New Brunswick. Full and plump with sharp brininess, clean taste, and a sweet finish. Hand-packed with exceptional attention to detail.

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.

Genetically unique Maine oyster grown in the open ocean near Cushing Harbor. Intensely briny with a bracing North Atlantic flavor, balanced by sweet notes and a touch of sugar. Pale tan shells layered like phyllo.

The legendary Long Island oyster harvested from Great South Bay for over two centuries. Strong, briny, and robust with satiny meats, a fresh crisp texture, and a sweet aftertaste that sparkles with mineral salinity.

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.

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.

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.

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.

Hand-cultivated Pacific oyster from Morro Bay's high-energy estuary. Deeply briny with crisp sweetness and distinctive cucumber and wet-stone minerality. Entirely grown in Southern-Central California from seed to harvest.

Iconic Long Island oyster from the historic Blue Point grounds. Briny with high salinity, plump and meaty with firm texture, balanced sweetness, and a distinctive mineral-woody finish. Cultivated in floating cages near Fire Island Inlet.

Cape Cod's flagship oyster from Barnstable Harbor. Large with thick shells and dense, savory meats. Distinctively briny and mineral-forward with a powerful ocean taste shaped by twice-daily tidal flows.

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.

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.

A community-farmed Puget Sound oyster from a restored watershed. Small and plump with sweet, buttery meat, light salinity, and a distinctive cucumber-earthy finish. All proceeds support water quality restoration.

Large, deeply cupped Pacific oyster from Discovery Bay, Washington. Intensely briny with herbaceous spinach/kale notes and a distinctive umami finish reminiscent of aged beef or dried nori. Complex and bold.

Upper Chesapeake Bay oyster from Maryland's Patuxent River. Sweet and creamy with distinctive mineral and mossy notes from fossil-lined creeks. Complex flavor with a crisp, flinty finish.

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 from the cold, clean waters of Nova Scotia's Northumberland Strait. Small to medium oysters with intense brininess, firm crisp texture, and a notably sweet finish.

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.

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 cocktail-sized PEI oyster with striking bright green shells. High salinity with a powerful brine that transitions to a sweet, earthy, citrus finish. Excellent meat quality from cold northern waters.

Hand-crafted Alabama oyster from Dauphin Island with bold brininess and firm texture. Grown in raised cages with strong wave action that creates a deep, meaty cup and consistent quality.

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.

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.

Beach-grown Pacific oyster from Baynes Sound on Vancouver Island. Clean, briny flavor with firm texture, subtle cucumber notes, and a slightly sweet finish. Harvested from the traditional territory of the K'ómoks First Nation.

Small, delicate oyster from New Brunswick's Acadian Peninsula. Suspension-cultured with a firm texture, medium brininess, and a distinctive sweet-citrus finish that showcases the Maritime's refined oyster style.

Wild-harvested from Galveston Bay's Ladies Pass Reef. Large, firm oyster with high salinity, mouth-watering brine, sweet notes, and complex umami flavors with hints of asparagus and green bean.

Sustainably farmed South Carolina oyster from the Coosaw River. Large, deep-cupped, and plump with a salt-heavy briny start that gives way to a sweet, clean finish. Handcrafted from hatchery to harvest.

Small cold-water oyster from Chaleur Bay, New Brunswick. Heavy, gnarly shells with intensely briny, metallic flavor. Robust and wild—not for beginners.

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.

A bright, fresh Maine oyster from the Bagaduce River. Mildly salty with sharp brine up front, delicate meats, and a sweet, creamy finish. Surface-cultured for smooth shells and deep cups, perfect for the half-shell.

A premium cultured oyster from Southeast New Brunswick's Tormentine Peninsula. Small and plump with medium-high brininess, mineral richness, and a clean, sweet finish. Fresh biscuit aroma makes it an ideal starter oyster.

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.

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.

Hardy beach-grown Pacific oyster from Malaspina Inlet, Vancouver Island. Firm and plump with a crisp, briny flavor and distinctive cucumber-like finish. Rugged shells and dark mantle from extreme tidal conditioning.

A balanced Rhode Island oyster from Potter Pond. Crisp and briny with a subtle salinity, balanced by mild sweetness and a clean finish. Slowly grown over 3-5 years for exceptional quality.

Wild-harvested Long Island oyster from the deep, cold waters of Mecox Bay. Delicate and balanced with mild brininess, pronounced sweetness, and a clean mineral finish reminiscent of classic Bluepoints.

Farm-raised in Montauk's pristine waters since 2009. Medium-sized with distinctive black-striped shells and intensely briny, savory flavor. Dense, plump meat with a crisp, clean finish.

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.

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.

Bottom-planted Connecticut oyster from the Mystic River. Firm, meaty texture with intense brininess from high salinity waters, finishing with a distinctive sweet note. Thick, irregular shells house a robust flavor.

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.

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.

Wild-harvested and farmed oysters from Rhode Island's historic Narragansett Bay. Long and skinny with shallow cups, these oysters deliver strong brine with earthy, mineral notes and a clean finish that reflects the challenging bay conditions.

A balanced bayside Chesapeake oyster from Virginia's Eastern Shore. Grown in Nassawaddox Creek's moderate salinity waters, offering a meaty texture with rounded minerality, moderate brine, and cucumber-sweet notes.

Classic Long Island Sound oyster from Connecticut waters. Deep-cupped with lively brine and complex flavor from tawny algae. Citrusy notes balance the strong salinity with a fresh, clean finish.

Beach-cultured Pacific oyster from pristine Netarts Bay in Northern Oregon. Strong, tongue-coating flavor with metallic notes, sweet cucumber finish, and distinctive black mantle line. Colorful shells and soft 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.

Rhode Island oyster from Ninigret Pond. Medium-sized with a deep cup, featuring subtle brine, sweet buttery notes, and a distinctively thick creamy finish. Raised in cages then bottom-planted for strength.

Bottom-planted Maine oyster from the Scarborough River nature conservancy. Known for distinctive moss-green shells and hearty meat with a fantastic balance of brine and sweetness, finishing with unique bitter green olive notes and silky texture.

Remote intertidal beach-farmed oyster from the fjords of West Vancouver Island. Art-deco striped shells in pink, purple, and green. Complex flavor with high brininess, nori sweetness, hints of muskmelon and raw milk, finishing with anise.

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.

Clean, mild oyster from the Northumberland Strait between PEI and New Brunswick. Mildly sweet with balanced brine and a cool finish. Known for their larger size and light, firm texture shaped by nutrient-rich Atlantic waters.

Robust, meaty oysters from Maine's fabled Damariscotta River. Hand-harvested by scuba divers after 2-3 years bottom-planted. Sweet, buttery opening transitions to refreshing brininess with firm texture and beautiful deep cups.

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.

Large, deep-cupped Long Island oyster with distinctive umber-and-black shells. Intensely briny and savory with strong mineral character, tannic bite, and full musky flavor. Best September through April.

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.

Suspension-raised Pacific oyster from Discovery Bay, Washington and Morro Bay, California. Large, sweet, and mild with firm meats, lovely fluted shells, and a fresh, crisp 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.

Premium deep-cupped oyster from Peconic Bay, Long Island. Balanced brine with signature sweetness and complex earthy minerality. Grown by Noank Aquaculture Cooperative with proceeds supporting Peconic Estuary conservation.

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.

Wild-harvested Gulf Coast oyster from Pepper Grove Reef in East Galveston Bay, Texas. Large, intensely briny with distinctive sweet notes and complex umami flavors. High-salinity environment creates firm texture and signature crenelated shell.

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.

Rare, aged PEI oyster from the makers of Raspberry Point. Seven years at harvest creates exceptional density and plumpness. Firm and intensely briny with creamy texture and subtle sweet finish. A collector's oyster.

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 deeply-cupped Cape Cod oyster from the pristine waters of Pleasant Bay in Orleans, Massachusetts. Classic Atlantic brininess with a buttery texture, crisp clean flavor, and sweet finish. Rack and bag cultivated for three years.

Intertidally cultured Eastern oyster from historic Duxbury and Plymouth Bay, Massachusetts. Briny and mineral-rich with balanced sweetness and a crisp, clean finish. Firm yet delicate texture.

Alabama's pioneering boutique oyster from Grand Bay. Small, tender, and silky with a signature buttery, creamed-corn sweetness. Mild on brine, big on oysterness.

Classic Virginia Bay oyster from Nandua Bay on the Eastern Shore. Perfectly balanced brininess and sweetness with a creamy, tender texture and buttery finish. A quintessential Chesapeake oyster.

Beach-grown Pacific oyster from Quilcene Bay in Hood Canal, Washington. Clean and mild with balanced brininess, delicate sweetness, and a fresh finish. Variable size with firm meats and rugged shells.

Award-winning Cape Cod oyster from Dennis mudflats. High brine with plump, firm meat and umami notes that finish sweet and delicate. Grown off-bottom in elevated trays.

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

Extra-small tray-grown Pacific oyster from British Columbia's Discovery Islands. Mild and fresh with a sweet finish and delicate shells. Deep-cupped with clean, refined flavor perfect for raw service.

Grown in the tidal Westport River estuary near Buzzards Bay, Massachusetts. Bold and briny with sweet undertones and a strong earthy mineral finish. Hearty, robust meats shaped by dynamic currents.

Sustainably farmed Peconic Bay oyster with medium brine and distinctive iron-rich minerality. Aquatray cultivation yields clean shells and silky, firm meats with complex grassy sweetness and a buttery, vegetal finish.

A Cape Cod oyster from Kingston, Massachusetts. Medium-high brine with silky, buttery sweet meats and a lingering briny finish. Creamy texture with balanced salinity.

An innovative rack-and-bag oyster from Duxbury Bay, Massachusetts. Clean and crisp with strong briny minerality, nutty umami notes, and less vegetal character than bottom-planted varieties. Named after the experimental 34th row of oyster trays.

Beach-raised Pacific oyster from Cortes Island, BC. Bold, briny, and metallic with robust mineral intensity and a strong, clean finish. Cultivated by renowned oyster farmer Brent Petkau.

A revived New York classic from Long Island Sound's Connecticut side. Medium-sized with medium brine and notable saltiness—think of them as a larger, saltier Bluepoint with a robust, full-flavored character.

Bottom-cultured heavyweight from Point Judith Pond, Rhode Island. Large, intensely briny oysters with pronounced metallic and mineral notes, creamy plump meats, and a concentrated tidepool flavor that demands an experienced palate.

A choice farm-raised oyster from Prince Edward Island's pristine Salutation Cove. Deep-cupped with high salinity and crisp liquor, finishing clean and sweet with distinctive fruity notes.

Beach-cultured Pacific oyster from historic Samish Bay in Northern Puget Sound. Firm, plump meats with medium brininess, mild sweetness, and a distinctive refreshing cucumber finish. Rustic lichen-green shells.

Pacific oyster from British Columbia cultivated using deep water start, tumbling, and beach methods. Medium brininess with fresh, clean taste and distinctive cucumber finish.

Sustainably farmed Pacific oyster from British Columbia's glacier-fed Discovery Islands. Medium-sized with firm texture, balanced brininess and sweetness, and a crisp, clean finish with subtle umami notes.

Historic Virginia oyster farmed since the 1800s in Hog Island Bay. Large, profoundly briny with oceanic intensity, balanced by subtle umami and sweet finish. Grown by the century-old Terry family in pristine Eastern Shore waters.

Medium-sized Long Island Sound oyster with balanced brine and subtle sweetness. Firm texture with clean finish and umami notes. Larger and saltier than Bluepoints, from historic oyster-growing waters.

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

A beautifully presented cocktail-grade oyster from New London Bay, PEI. Deep-cupped with plump meats, delivering an immediate salty taste followed by a subtle, sweet finish.

Handcrafted heirloom oyster from Hog Island Bay on Virginia's Eastern Shore. One of the saltiest oysters available, with intense briny punch, rocky minerality, slight sweetness, and an herbaceous finish that's exceptionally clean and pure.

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.

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 challenging Pacific Northwest oyster from Discovery Bay, Washington. Suspension-cultured at 60 feet deep, delivering firm, plump meats with robust brininess, distinctive iron-mineral notes, and a sweet finish.

Grown in floating bags in Chincoteague Bay, Maryland. Bold and briny with creamy, bread-like sweetness. Balances ocean salt with freshwater character for approachable yet flavorful taste.

A briny Pacific Northwest oyster prized for its firm texture and intense umami flavor. Best in early spring when amino acids create peak savory intensity with a clean, assertive finish.

The quintessential Chesapeake Bay oyster from Mobjack Bay, Virginia. Perfectly balanced between sweet and salty with a clean, crisp finish. Distinctive white shell with black markings.

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.

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.

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.

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.

One of Maine's northernmost oysters from near Acadia National Park. High salinity with a distinctive buttery, Chardonnay-like finish and crisp lemon notes. Deep-cupped with plump, firm meats from natural tidal tumbling.

A medium-sized East Coast oyster raised by the Shinnecock Nation in Long Island's Shinnecock Bay. Notable for its chewy texture, moderate salinity, and distinctive herbal finish with celery and sagebrush notes. Pretty jade shells with brick-colored swirls.

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.

Premium Pacific oyster from Case Inlet in Southern Puget Sound. Deep-cupped with plump meat, offering a distinctive sweet-salty balance with crisp brininess and an intensely sweet, clean finish.

Sub-tidally cultivated Nova Scotia oyster from the cold waters of Northumberland Strait. Distinctly mineral-forward with high salinity and a fresh, clean finish. Deep-cupped shells from nutrient-rich northern waters.

Premium bottom-planted Damariscotta River oyster from Maine. Large, thick-shelled, and robust with surprisingly high brininess and distinctive bright lemon-zest flavor. Extremely plump and meaty.

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.

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.

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.

Small Maine cocktail oyster from John's River Estuary. Bottom-grown and cage-floated with crisp Atlantic brininess, buttery texture, and a clean sweet finish with mineral notes.

Rack-and-bag cultivated Cape Cod oyster from West Bay with deep cups and firm, plump meats. Profoundly salty like Wellfleets but with distinctive sweetness, yielding a balanced yet bold flavor profile.

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.

Rack-and-bag raised oyster from Narragansett Bay, Rhode Island. Strong brine and mineral-forward with beautiful brown shells, exceptional meat fill, and a distinctive sweet, creamy umami finish.

Beach-grown Pacific oyster from Washington's pristine Willapa Bay. Tumbled in tidal bags for smooth, dark shells and crisp texture. Light brininess with sweet, herbaceous notes and a signature cucumber finish.

Alaskan oyster with pronounced briny and metallic character. Medium-bodied with robust minerality and a clean, ocean-forward finish that reflects the cold waters of the Alaskan coast.

Farm-raised Maine oyster from Mill Cove. Medium salinity with sweet-briny balance and a sharp mineral finish. Deep-cupped with meaty texture, available year-round including winter ice harvests.