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- Atlantic Oysters
- Pacific Oysters
Atlantic Oysters
ALBA BRAS d'OR OYSTER - Bras d'Or Lakes, Nova Scotia, Canada
Alba's oysters are farmed in the Bras d'Or Lakes of Cape Breton Island, Nova
Scotia. In the fall oysters are seeded in trays for over-wintering. After
the second growing season the oysters are removed from the trays and
planted on the bottom of the farm. Ice forms on the Bras d'Or Lakes
6 months of the year and it takes another three years from the bottom
transfer for Alba's choice oysters to grow to market size. Like a fine
aged wine these Alba Choice oysters have a fine-cupped body and a chilled
sophistication that touches the palate and the imagination. Medium choice
Alba's range from 3 to 3 ½ inches and small choice range from 2 ½ to 3
inches.
BEAUSOLEIL OYSTER - Neguac, New Brunswick, Canada
The "Beautiful Sun's" are one of our most consistent oysters when
it comes to size and shape. Open the 2 ¼ to 2 ¼ inch dark, heavy
shell to see a cold, clear liquor in the cup, surrounding a firm
and flavorful oyster meat. Your senses will absorb the salts of New
Brunswick's eastern reaches as the delicately farmed pleasures of
this oyster slide by. This delight is finished with the pure ocean
sweetness found only in the finest of Canadian farmed oysters.
BEDEQUE BAY OYSTER - Salutation Cove, Prince Edward Island, Canada
Island fishermen harvest these oysters with long handled tongs from the
sides of small dories in Salutation Cove. A farm raised, 2 ¼ to 3 ¼ inch
small choice oyster from one of only 3 farms in the Bedeque Bay region; the
Bedeque Bay oyster was a well-kept secret until their strong distinctive
flavors became popular. The flavor comes from strong tidal surges which
funnel around Cranberry Point. This oyster offers a deep round cup and
is perfect "straight up" or with a light lime.
CANADA CUP OYSTER - Prince Edward Island, Canada
A round, 3 to 3 ½ inch medium choice, farm-raised oyster from Prince
Edward Island. The consistent size and well-formed cups define this
oyster. A moderately salty flavor with a very firm meat; definitely a
must have on your raw bar menu.
CAPE SHORE OYSTER - Cape May Shore, New Jersey, USA
Cape Shore Oysters are beautiful cocktail oysters that are farmed in
the Cape May County region of the New Jersey Shore. These waters are
abundant with plankton, an essential ingredient to producing beautiful
oysters. The result is a nice 3 to 3 ½ inch bivalve with a full meat. The
farmer employs a method known as "French Trellis" that raises the mesh
bags containing the spat off the bottom. This method eliminates predatory
threats and keeps the sand and silt levels to a minimum. Cape Shores are
a wonderful cocktail oyster with a mildly salty flavor, perfect with a
glass of white wine.
CHESAPEAKE BAY OYSTER - Chesapeake Bay, Virginia, USA
Chesapeake Bay Oysters are a staple among the watermen of the Mid-Atlantic
region. They offer a hearty flavor oyster meat set in a mild to mildly salty
oyster liquor. Thick 3 to 3 ½ inch shells provide for well protected meat and
the oysters themselves prove to be most flavorful during the coldest months of
the year. Traditionally served on the top shell (flat side), these oysters
represent a significant portion of the Atlantic harvest of Crassostrea virginica
oysters during the winter months when the northern most latitudes are locked-in
ice. Considered a medium to large oyster in most areas, the Chesapeake Bay
oyster can be harvested from both farmed and wild grown stocks.
CONNECTICUT BLUEPOINT OYSTER - Long Island Sound, CT, USA
These Bluepoints are from specific areas in Long Island Sound where they have been harvested from natural beds for hundreds of years. The oysters are farmed and cultivated in a wild environment without cages or traps. Started as small seed the juveniles are relayed to grow out in groomed areas where they develop into 3 to 4 inch large choice oysters that are chock full of mildly salty, mouthwatering meats.
CUTTYHUNK ISLAND OYSTER - Buzzards Bay, Massachusetts, USA
These raw bar oysters are the result of two hard working oyster farmers and full time residents of Cuttyhunk Island, Massachusetts. Cuttyhunk is the western member of the famous Elizabethan Islands off the Cape Cod peninsula. This remote island is only accessible by boat or plane and is surrounded Buzzards Bay, Rhode Island Sound, and Vineyard Sound. The farm site is in a pristine salt pond location on the western side of the island appropriately called, West End Pond. Cuttyhunk Oysters are grown in Japanese lantern nets and feast on the abundant phytoplankton. Size is 3 ¼ to 3 ½ inches and the taste reflects the mild salinity of the local waters. This local representation and the limited production are what keep this brand so popular today.
CARRAQUETTE OYSTER - New Brunswick, Canada
Farmed in the Carraquette region of New Brunswick, this is the second smallest Carraquette oyster on the market. A 2 ¼ to 2 ¼ inch oyster, this ocean beauty is fantastic for your cocktail, oyster bar, and restaurant platter presentation. Highly mineralized water often gives the meat a dark color but contributes to its' uniqueness and fresh flavor. The Fancy Gourmet also distinguishes itself by the plumpness of its salty meat, it's strong round shell, and its fresh taste of the ocean. A 4 year old oyster available nearly year round.
GLIDDEN POINT OYSTER - Damariscotta River Estuary, Maine, USA
Glidden Point Oysters are a premium quality, choice grade oyster farmed in the Damariscotta River Estuary, Maine. Divers harvest the carefully grown oysters when they reach a market size of 3 to 4 ½ inches. Glidden Points are carefully chipped and monitored throughout the growth period to ensure high meat content and a classic tear-drop shell shape. With consistent labor and efforts, they grow with a deep cup that is scrubbed clean before shipping.
HORSESHOE SHOALS OYSTER - Barnstable Harbor, Cape Cod, Massachusetts, USA
Seed for the Horseshoe Shoals oysters are purchased from a commercial hatchery in Maine. The oysters spend their first two growing years in either one of two growing locations, West Bay or Barnstable Harbor. These first two years are spent in cages suspended off the bottom. In the final year these oysters are placed on the bottom until they reach at least 3 inches. This mixed-method produces a refreshingly clean/crisp flavored meat with pearly-white/durable shells. Ho
JAMES RIVER OYSTERS - Chesapeake Bay Tributary, Virginia, USA
A wild growing oyster that is either dredged and/or tonged along the James River in the Norfolk, Virginia area. These oysters are sometimes placed in racks on a farm lease and allowed to continue growth until a market size oyster has developed. This 3 ½ to 4 inch oyster has a hardened shell that is surprisingly easy to open. The meat is very plump and has a slightly salty flavor which comes from the brackish water found in the James River.
MALPEQUE OYSTER - Malpeque Bay, Prince Edward Island, Canada
This is one of the most famous northern Atlantic cold water oysters available today. Although the name is often plagiarized, it has a history as big as its fan club. Naturally growing Standard grade Malpeques have a curvaceous flaked shell that is hardened from growing untamed in the natural elements. Choice grades are often farmed and chipped throughout their growth cycle creating a quintessential teardrop shaped shell Although the flavor across the grades remains the same, shucking and plate presentation of the oysters is much better in the Choice shell stock. The smallest of any Malpeque will start around 2 ¾" with the largest culled grades reaching 5-6". Culled from the glacial depths of Malpeque Bay, this oyster will bring a taste of the Maritime Provinces to you. Availability is typically strong until early winter or until the thickest of ice flows consume the Bay.
MARTHA'S VINEYARD OYSTER - Martha's Vineyard, Massachusetts, USA
Plucked from their native wild habitat, the heavy 3 to 3 ½ inch shells of the natural growing Martha's Vineyard Oyster have been carefully washed for raw bar presentation. Shells have wonderful earth tones, markings of the sandy flats where they are raised. The Vineyard is renowned for clean ocean waters and food-rich currents, making these oysters a lovely and delicious choice.
MILFORD HAVEN OYSTER - Milford Haven, Virginia, USA
Named after Milford Haven in Wales by Welsh immigrants in the 1600s, Milford Haven in Virginia is actually a body of water adjacent to Gwynn's Island and connected to the Chesapeake Bay. Beautiful and pristine, the area has a rich history that dates to first settlers of the new world. These oysters are a thick, 3 to 4 inch standard grade that contain relatively mild tasting meats. An excellent oyster for the raw bar, especially when the Northern Atlantic stocks are buried in ice.
MILL POINT OYSTER - Prince Edward Island, Canada
Mill Points are representatives of the wild oyster population on Prince Edward Island, Canada. Mill Points are a standard grade 3 to 3 ½ inch oyster. The taste starts off briny and finishes with a sweet clean flavor.
NEWPORT CUPS OYSTER - Narragansett Bay, Rhode Island, USA
This oyster is farm raised in mesh bags, at several locations in Narragansett Bay, Rhode Island. These 3 to 3 ½ inch consistently shaped oysters have a very full, salty flavor with a subtle fruity finish.
NOANK OYSTER - Mystic River, Connecticut, USA
Noank Oysters begin life in the same hatchery that produces many other beautiful oysters from the Northeastern Connecticut region. Upon leaving the hatchery, the oysters are moved to an area on the Mystic River half a mile from the hatchery site. Here the oysters are closely monitored and the majority of the growth cycle happens here. The final growth stage takes place another half mile down river at a site known as Ram Island. It is at the Ram Island site where Noanks reach their final market size of 4 to 6 inches. Noanks have a nice salty flavor and are a great oyster for the big connoisseurs.
NORTHUMBERLAND OYSTER - Salutation Cove, PEI, Canada
A naturally occurring large standard grade oyster from Prince Edward Island. This 3 ½ to 4 inch oyster has a very clean and crisp taste with a mildly fruity finish. A truly satisfying experience for anyone who loves Atlantic oyster varieties.
PICKLE POINT® OYSTER - Prince Edward Island, Canada
A beautiful farmed raised oyster with ivory lips, glistening meats and a nice green tinge to the shell. These 2 ¼ to 3 ¼ inch small choice oysters are raked from P.E.I.'s icy waters. Pickles sit firmly in you palm, are a breeze to open and will deliver the firm, salty taste your patrons desire. When winter hits the hardest, they are cut from the ice until the saws can reach no more. .
PIPER'S POINT OYSTER - Salutation Cove, Prince Edward Island, Canada
Salutation Cove produces an oyster with a very deep, attractive cup. At a tantalizing 2 ¼ to 3 ¼ inches, these oysters are very delicate in texture, very salty with a sweet, crisp finish that leaves your mouth feeling clean and refreshed. A perfect appetizer!
PRUDENCE ISLAND OYSTER - Narragansett Bay, Rhode Island, USA
This naturally growing Narragansett Bay oyster is one of our most sought after oysters. Harvested and hand selected from secret sites near Prudence Island in the bay these 3 to 3 ½ inch medium choice oysters are a connoisseur's delight and a must have for any respectable oyster bar. These ocean gems grow in an environment rich in algae and plankton that produces a mouthwatering oyster with an unforgettable sweet, natural finish.
QUONSET POINT OYSTER - East Passage, Narragansett Bay, Rhode Island, USA
Salt Water Farms is a carefully sighted shellfish farm, producing a sustainable crop in the East Passage of Narragansett Bay, Rhode Island. In this location strong tides wash billions of microscopic plankton over long-line suspended oyster cages and lines. Tall sets of trays containing the oysters swing in the currents as the virginica oysters filter the lush food supply. The taste is quickly salty yet finishes mild. With 3 to 3 ½ inch distinctly managed shapes and deep oyster cups, these are Rhode Island's favorite oyster….these are oysters of legends.
RAPPAHANOCK OYSTER - Virginia, USA
Harvested from Mathews County Virginia (south of California and north of Gloucester), these are the ultimate example of thick-shelled Mid-Atlantic oysters. The 3 to 3 ½ inch dark shells are full of meats and are plucked from cool waters where temperatures hover around 55 degrees. Winter is a great time to enjoy some of the fullest shells and freshest, mildly salty flavors of Virginia.
RASPBERRY POINT® OYSTER - Prince Edward Island National Park, Canada
Harvested from the most northern stock of oysters in North America. These oysters take 6-7 years to reach market size. Raspberries are constantly manicured throughout the growth process to produce a perfect 3 to 3 ¼ inch small choice oyster that is a must have on any raw bar. They have a wonderful salty taste, clean flavor with a delightful sweet finish.
RED POINT OYSTER - Malpeque Bay, PEI, Canada
A very convenient "Party Pack" of some of the finest 2 ¼ to 3 ¼ small choice Canadian oysters you can find. Packed fresh on the western shores of Malpeque Bay, Red Points are mildly sweet with a delicious licorice finish. .
RHODE ISLAND WILD OYSTER - Narragansett Bay, Rhode Island, USA
On first impression this "wild harvested" Narragansett Bay oyster lives up to its name. Upon further examination the rough 3 to 4 inch exterior gives way to a mild tasting, crisp oyster. It is flexible enough to pair well with a light wine to leave you with a mellow satisfying half shell experience, or be complimentary to other ingredients in a cooked dish or chowder. The "Wild One" looks tough-acts mild, has character.
ROCKY BAY OYSTER - Rocky Bay, Prince Edward Island, Canada
Rocky Bay, there is probably no other place quite like it anywhere. From the tip of the bay at Hells Point to the other side at Battery Point this is one unique area. During prohibition Rocky Bay was a safe haven for local smugglers plying the treacherous south coast of Prince Edward Island. This was because locals were the only ones who knew the bay well enough not to founder on the many rocks. If you notice the mermaid on the box, legend says she stands guard like a beacon keeping mariners safe. As for the oyster, you can expect a nice 3 to 3 ½ inch round shape with a deep cup bursting with salty liquor. Rocky Bays are harvested by tonging, from flat bottom oyster dories. The heavy current in the bay constantly keeps rolling them around which gives the nice round shape. When you fish these oysters, you are lucky to get one oyster every second or third "dip" of the tongs, this makes for a slow painstaking process, but well worth it.
SALT AIRE OYSTER - Prince Edward Island, Canada
A small yet exceptionally deep cupped oyster from Prince Edward Island. The Salt Aire is a 2 ½ to 3 ½ inch sweet, plump, and juicy treat.
SEA COW HEAD OYSTER - Prince Edward Island, Canada
A truly unique name, a truly unique oyster. These oysters are named after a headland that juts boldly into the Northumberland Strait from the mineral rich soils of Prince Edward Island. This headland is marked by the historic Sea Cow Head lighthouse, which still serves as a warning to all approaching mariners. The Sea Cow Head Oyster is farm raised and cultivated from locally collected PEI seed. They begin the first years of their growth cycle in suspension bags. These are eventually transplanted directly on the bottom for at least three more years before reaching prime 3 ¼ to 4 inch market size. This culture method produces consistent shape and a large choice grade. Its flavor profile includes a crisp salty brine and leaves no aftertaste. .
SUNNYSIDE OYSTER - Prince Edward Island, Canada
Harvested from the south coast of Prince Edward Island, this 3 to 3 ½ inch medium choice oyster is a mouthful. Extremely plump, clean meats fill the deep-cupped shell. The Sunnyside is a moderately salty oyster with a crisp clean finish that can satisfy any oyster lover.
TATAMAGOUCHE OYSTER - Tatamagouche, Nova Scotia, Canada
The Tatamagouche oyster is one of the most well known oysters on the market today. Farmed to a nice 3 ¼ to 3 ¼ inch medium choice grade, our Tatamagouche adapts the rich, salty flavor of the northern coast of Nova Scotia. Availability is erratic throughout the year but well worth the wait.
TOMAHAWK OYSTER - Menemsha Pond, Martha's Vineyard, MASS, USA
For thousands of years the Wampanoag people have harvested high quality shellfish from Tribal waters on Martha's Vineyard. The oysters begin as seeds deployed in Menemsha Channel. This channel is the outlet to Vineyard Sound for Menemsha Pond and experiences vigorous tidal flow. Extreme currents provide excellent growing conditions making it possible for the oysters to flourish. The oysters are routinely tumbled, graded and restocked in mesh bags, which promotes their uniform rounded shells with well -defined cups. These medium choice oysters range in size from 3 - 3 1/2" and have been described as having a clean fresh and briny flavor with a slightly smoky finish.
UMAMI OYSTERS™ - East Passage, Narragansett Bay, Rhode Island, USA
Yet another tasty treat from Salt Water Farms! Salt Water Farms is a carefully sighted shellfish farm, producing a sustainable crop in the East Passage of Narragansett Bay, where strong tides wash billions of microscopic plankton over long-line suspended cages and ropes. Previously known solely for their wonderful Quonset Point Oyster®, Salt Water Farms has recently begun producing another savory brand of oysters. Umami literally means "taste sensation" and though the term umami is used frequently in East Asia, the Western World usually refers to this sensation as either "savory" or "meaty." This standard grade 3 to 3 ½ inch oyster certainly creates a lovely sensation for your taste buds as the initial salty flavor and sweet finish slides over your tongue.
WELLFLEET OYSTER - Wellfleet, Massachusetts, USA
For over two hundred years Wellfleet Oysters have been recognized for their quality. A varied assortment of growing and farming methods develop an especially plump and hearty New England oyster with consistent size and shape. Always of choice quality from Wellfleet Harbor, these oysters are handled by some of the most experienced oystermen and woman this region knows. The brand is often imitated but oyster lovers will know the quality and flavor of a true Wellfleet oyster. Both farm raised and wild harvested, these 3 to 3 ½ inch oysters have always been enjoyed extensively throughout Cape Cod.
WHALE ROCK OYSTER - Mystic River, Connecticut, USA
Spawned in a hatchery in Noank, CT., juvenile oysters are then moved to cages in the historic, pristine Mystic River for their next stage of growth. Once the oysters reach adolescent size, they are planted on the on the rivers' East and West Banks until they reach maturity. This growing method results in a solid, deep cupped shell encompassing a succulent offering from Mother Nature. Individually hand selected, the adult oysters average 3 ½ to 4 ½ inches. Cold New England waters produce a flavor that is immediately salt with a subtle mineral finish.
Pacific Oysters
BARRON POINT - Skookum Inlet, Washington, USA
This deep-cupped Pacific coast oyster is originally a native of Japan. However, since the early 1900's it has been successfully farmed in the pristine waters of Washington State, especially in and around Puget Sound. The Barron Point ranges in size from 3 to 3 ½ inches and the scalloped shaped shell encases the plump, sweet, and fruity meat which is surrounded by a slight saline liquor.
CHEF CREEK OYSTER - Deep Bay, British Columbia, Canada
A sweet and succulent farm raised oyster from Deep Bay off of Vancouver Island. Chef Creeks are a fast growing oyster for a northern pacific, taking only one year to reach their 2 ¼ to 3 ¼ inch market size. A round 2 ¼ to 3 ¼ inch shell with nice deep cups and delicate, tender meats.
CORTEZ ISLAND OYSTER - Baynes Sound, British Columbia, Canada
Cortez Island oysters are farmed in the rugged and untamed Georgia Straits of British Columbia. These are tray-cultured oysters that go through a vigorous tumbling process to slow the growth and allow the cup to form and the shell to harden. Cortez oysters are young oysters with a mild salty flavor. They are 3 to 4 inches in shell length and have clean white shells.
DENMAN ISLAND OYSTER - Denman Island, British Columbia, Canada
Denman Island Oysters are a natural, pristine beach oyster. They are born from a wild set and not a hatchery spawned oyster. The spat is collected on empty shells in the Pendrell Sound Oyster Reserve and then moved to the beach on Denman Island. The spat are a pure gift from Mother Nature that never see a cage or tray as they grow to market size. The 3 to 3 ½ inch durable shells prove very easy to open. Due to the rich supply of food surrounding Denman Island, a plump flavorful meat with essence of the algae of the Pacific Ocean is your result.
EFFINGHAM INLET OYSTER - Effingham Inlet, British Columbia, Canada
These premium fresh oysters are nurtured and grown in the deep waters of Effingham Inlet on the West Coast of Vancouver Island. This remote, pristine environment produces oysters perfect for serving on the half shell but can be hard to source year round. The 2 to 3 inch Effingham Inlets have plump cream-colored meat with a vibrant, briny flavor and a smooth lettuce-like finish. .
EMERALD COVE OYSTER - Baynes Sound, British Columbia, Canada
Finally an oyster that tastes as good as it sounds. Emerald Coves are farm-raised using traditional tray culture near Cortes Island off the coast of Vancouver. A very nice 3 to 3 ½ inch oyster with fat plump meats. The Emerald Cove has a mild taste with a mellow finish and is available nearly year round.
FANNY BAY OYSTER - Baynes Sound, British Columbia, Canada
This 3 to 3 ½ inch beauty hails from Baynes Sound, British Columbia. This is a tray-cultured oyster that is consistently chipped throughout the growth process. Well recognized across the country and beyond, Fanny Bay Oysters yield a perfectly ridged, plump meat and is an easy to open bivalve perfect for any raw bar. Oyster connoisseurs will notice an immediate sweet citrus flavor followed by a slightly metallic aftertaste. The aroma is often compared to watermelon.
GIGA-MOTO OYSTER - Deep Bay, British Columbia, Canada
A farm raised oyster out of Deep Bay, British Columbia. The Giga Moto is a small (1.5"-2") oyster that serves as a nice midpoint between the amazingly small Japanese Kumamoto and your ordinary pacific coast, Crassostrea gigas selection. With its slightly smokey vegetable like finish, the Giga Moto is a great oyster to start off any meal or oyster binge.
IMPERIAL EAGLE OYSTER - Baynes Sound, British Columbia, Canada
The Imperial Eagle Oyster is grown in the nutrient-rich waters of Baynes Sound, British Columbia. Imperial Eagles are grown using a tray-cultured method until reaching 1 ½ inches and then they are transferred to the beach on the West side of Vancouver Island in Imperial Channel to harden the shell. This ideal growing location is open to the North Pacific Ocean feeding the oysters with clean nutrient rich water to promote quick growth and plump meats. Market size for Imperial Eagles is 3 to 3 ½ inches and as they are one of the saltier west coast oysters the briny flavor compliments the fruity finish.
KUMAMOTO OYSTER - Puget Sound, Washington, USA
Native to Japan, the Kumamoto is definitely a small giant among oysters, but not because it's large. It is, in fact, quite small, ranging in size from 1 ½ to 2 inches. With its deep cupping and highly sculptured, fluted shell, this smooth, fruity oyster has a huge dedicated fan club that spans the globe.
MALASPINA OYSTER - Baynes Sound, British Columbia, Canada
This hardy oyster is beach grown on the shores of Vancouver Island, Canada. The rich waters result in a plump, dark mantled oyster with a semi-sweet finish. Malaspina oysters are brought to market when they reach 3 to 3 ½ inches.
MAPLE POINT OYSTER - Puget Sound, Washington, USA
This Pacific oyster is grown in one of the southern most inlets of Puget Sound. Although a beach grown oyster, the Maple Point has characteristics much like a bag cultured oysters. Light in shell, full and plump in meat, Maple Points are a favorite among half-shell and shucked meat consumers.
OLYMPIA OYSTERS - Shelton, Washington, USA
The Olympia oyster is the native oyster species of the Pacific Coast of the United States. The oyster is very small...even full grown, the shell is approximately the size of a 50 cent piece (1 to 2 inches). Olympia oysters barley escaped extinction from over consumption during the late 19th and early 20th century and farming them is now the only method of bringing them to market. Being so small and delicate, they must be harvested by hand (with the aid of a long-tined fork) at low tide and transported to a sorting house where the fingernail size seed is gently separated by hand from the market size Olympia Oysters. This method has not changed in since the mid 1800's. A bite size plump meat with intense smoky flavor nestled inside copper color shells.
PACIFIC ORCHARD OYSTER - Baynes Sound, British Columbia, Canada
This 2 ¼ to 3 ¼ inch farm raised oyster from Stranges Bay, British Columbia is mildly salty with a delicate watermelon finish. The shells have deep, beautiful, clean cups that are full of the unmistakable Pacific coast liquor. These oysters are the best of the days' harvest and are always shipped fresh from the farmer.
PICKERING SWEET OYSTER - Pickering Passage, Puget Sound, Washington, USA
Pickering Passage is the body of water in southern Puget Sound, Washington that flows past the mouths of Hammersley, Totten, and Eld Inlets. It is a nutrient rich area producing oysters that grow very quickly and that tend to have very plump, full meats that reach their market size of 3 ½ to 4 inches in about 12 to 18 months. Their fast grow out time results in oysters with attractive shells that are tinted with browns, tans, purples, and whites. The flavor of this oyster begins with a mild saltiness, followed by a full sweetness, and finishes with the fruity aftertaste reminiscent of green apples producing a very fruity aroma.
SIMPSON BAY OYSTER - Cordova, Alaska, USA
Simpson Bay Oysters are grown in Cordova, Alaska. Cordova is a small, distinctive and appealing town in a setting of world-class grandeur and rare beauty. This oyster symbolizes the simple nature of the region. With its deep cup and full meat it is sure to satisfy the most discriminating palate. At 4 inches or more, this oyster is a meal in itself. The taste is immediately salt with a sweet melon finish.
SKOOKUM OYSTER - Puget Sound, Washington, USA
Grown in the heart of Puget Sound's oyster country down in Little Skookum Inlet. These are great oysters for eating on the half shell or steaming in their own liquor. This 2 ½ to 3 inch oyster has a mild, fresh-out- of-the-ocean flavor that true oyster aficionados will enjoy.
STEAMBOAT OYSTER - Puget Sound, Washington, USA
The Steamboat Oysters are grown in the most productive portion of Southern Puget Sound. As a result, Steamboat Oysters reach market size very quickly and are currently one of the most abundant oysters coming from Puget Sound. Chefs along the West Coast of the United States love this deep-cupped 3 ½ to 4 inch oyster for cooking as it efficiently retains the distinct melon flavor.
STELLAR BAY OYSTER - Baynes Sound, British Columbia, Canada
Grown in the mineral laden waters of Southern Baynes Sound, these 2 ½ to 3 inch oysters are tray cultured and tumbled frequently to create their choice shape and defined cup. This small Pacific Oyster is a firm, delicately flavored one. Its star shaped shell holds more meat than liquor and will be a "stellar" addition to any raw bar or meal presentation.
TOMALES BAY OYSTER - Tomales Bay, California, USA
Tomales Bay is an immaculate inlet fed by the Pacific Ocean located 40 miles north of the beautiful city of San Francisco, California. Tomales Bay is where native oysters (Ostrea lurida) abounded before intensive harvesting chased the species to the edge of extinction during the Gold Rush of 1849. Because the bay was home to naturally growing oysters, ranchers saw the potential of raising oysters in the bay but have only acted on this in the past 20 years. Tomales Bay Oysters begin as fingernail-sized spat that are raised in mesh cylinders in an aqua nursery until they reach 1 inch. The spat is then transferred to mesh bags and tethered to racks and cables in the water until they reach market size of 3 to 4 inches. The location of this rack-and-bag method is such that clean ocean water washes into the bay twice a day bringing fresh food for the growing oysters. At low tide, the oysters become exposed to light and air (classic west-coast growing method) allowing the shells to become more durable in less time. A finished Tomales Bay Oyster has a crisp briny flavor and a nice texture that makes them easy to swallow.
TOTTEN INLET OYSTER - Puget Sound, Washington, USA
Totten Inlet in southern Puget Sound is one of Washington 's most productive areas for growing oysters. Oysters here grow extremely fast in the inlets algae-rich water. Once mature, these oysters have an absolutely intense, sophisticated full flavor.
TOTTEN VIRGINICA OYSTER - Totten Inlet, Washington, USA
The "Totten Inlet Virginica", grown in Totten Inlet, Washington is the first Eastern oyster species grown commercially in Washington since the early 1900s when a large quantity were grown in Willapa Bay (formerly known as Shoalwater Bay) for the oyster-hungry San Francisco market. Totten Virginicas take three to five years to mature to a minimum market size of 3 1/4 inches, a size that assures a sweetness and complexity of flavor not present in smaller oysters. The Totten Inlet Virginica combines a clean, briny, smooth sweetness with a pronounced mineral finish much favored by its fans.
WINDY POINT OYSTER - Samish Bay, Bow, Washington, USA
Farmed Windy Point oysters don't seem to mind the pure cool waters of Rosario Strait. In fact, the salty oceanic water imparts a unique fruity taste to these oysters. The crisp full taste and firm, deep-cupped characteristics of this bivalve appeal to all oyster connoisseurs. At 3 ½ to 4 ½ inches, Windy Points are a great choice for anyone who thinks bigger is better.
BAKER OYSTERS - Samish Bay, Washington, USA Beach grown on the wild northern beaches of Samish Bay, Washington, at the doorway to Mt. Baker, this oyster has the same characteristics of our popular half-shell sized Penn Cove Select Oysters. With a tough shell, the meat on the inside is full and firm. An easy to shuck oyster due to its hard outer shell, the taste has the perfect briny flavor that fresh oysters are known for.
DABOB BAY OYSTERS - Hood Canal, Washington, USA For those who like a nice and briny 3 inch oyster, this is a good one. It is grown on the shores of Dabob Bay, which extends off of the northern end of Hood Canal in Washington State. It is harvested at a young age to keep it small and perfect for those who enjoy oysters eaten raw off the half shell. You can expect to taste the ocean freshness and yet enjoy a sweet after taste when eating this wonderful oyster.
EUROPEAN FLAT OYSTERS - Washington, USA These European Flat Oysters are also named for the area where they are grown in the northern Puget Sound, these are also the same species as the famous Belon oysters traditionally grown on the coast of France. These pond cultured oysters grow for about three years and develop a distinct round-flat shell along with a very sharp, or metallic, crisp flavor unique to the European flat oysters.
GOLDEN MANTLE OYSTERS - British Columbia, CAN Golden Mantle Oysters are tray raised in the pristine northern waters of British Columbia's Sunshine Coast, just north of the Powell River. This area is quite famous for culturing oysters in B.C., due to the abundance of food and cool, clean waters in which the oysters may thrive. The shell of this oyster is deeply cupped due to being tray raised, and the meat is full and has a noticeably sweet, melon like finish.
MALASPINA OYSTERS - Vancouver Island, CAN This hardy oyster is beach grown on on the gravel shores Malaspina Inlet of Vancouver Island, Canada. The results of the rich waters there are a plump, dark mantled oyster with a semi-sweet finish. After harvest, these oysters are brought to Penn Cove where they are suspended in our certified wet storage until sold.
PENN COVE SELECT OYSTERS - Washington, USA Originating where the Samish River meets the northern Puget Sound, these beach raised oysters are intensively cultured to an extra small half-shell size before being taken to Whidbey Island's scenic Penn Cove in Washington State. The oysters are suspended from the surface in bags where they can feed and purge themselves of any grains of sand. They are seasoned in Penn Cove until harvested for each order. The meats are firm with a crisp, briny flavor leaving a fresh aftertaste.
SUNSET BEACH OYSTERS - Washington, USA A perfectly shaped beach- raised pacific oyster from the Hood Canal of Washington State. This oyster has all the characteristics in appearance and flavor of those oysters which have been picked by generations of families while vacationing along the shores of Hood Canal. An easy to shuck, tough outer shell with a nice fat meat for those who like a briny, yet sweet oyster, this is the one.
CHEF CREEK OYSTERS - Baynes Sound, British Columbia, CAN This oyster is raised near Chef Creek of Baynes Sound, British Columbia, Canada. It is tray grown to a perfect size for half shell eating, approximately 3 inches. After harvest, these oysters are brought to Penn Cove where they are suspended in certified wet storage until sold. This oysters taste has a nice medium briny, yet sweet flavor.
FANNY BAY OYSTERS - Baynes Sound, British Columbia, CAN This Canadian grown pacific oyster originates out of the rich and productive waters of Baynes Sound located on the southern third of Vancouver Island. Beach cultured and harvested at a perfect half-shell size, these oysters are then brought to our wet storage to keep fresh until shipped to our customers.
EMERALD COVE OYSTERS - Denman Island, British Columbia CAN Grown in the rich waters off Denman Island in British Columbia, Canada, this oyster is for those who like a full bite of oyster. After harvest, these oysters are brought to Penn Cove where they are suspended in certified wet storage until sold. This fast growing oyster has a clean, mild fresh flavor.
EMERALD COVE OYSTERS - Denman Island, British Columbia, CAN Grown in the rich waters off Denman Island in British Columbia, Canada, this oyster is for those who like a full bite of oyster. After harvest, these oysters are brought to Penn Cove where they are suspended in certified wet storage until sold. This fast growing oyster has a clean, mild fresh flavor.
KUSSHI OYSTERS - Vancouver Island, CAN From the Japanese translation for "Ultimate", this small, deeply cupped Pacific oyster is grown to mimic the outstanding characteristics Kumamoto oyster, although they are tray grown in a very unique process in the rich waters of Deep Bay off of Vancouver Island in British Columbia, Canada. While they are tray raised, they are tumbled regularly to take the length out of the growth, causing the oyster to grower deeper in profile. This effort creates a consistently deep cupped, very meaty little oyster, appealing to beginner oyster eaters and old pros alike.
OLYMPIC MIYAGI OYSTERS - Washington, USA This oyster is beach farm raised at the foot of the Olympic Mountain range along the shores of Washington State's southern Puget Sound. The name reflects the true nature of the area, as the coast is lush and green from the heavy rains they receive, however, it is quite sunny and beautiful there in the summer time. These oysters are visually a classic Pacific oyster, as they have heavy fluted shells, making them prime for shucking, and the meats are quite nice; full and crisp, but not too salty.
RAINIER OYSTERS - Washington, USA This large oyster is beach grown on the Puget Sound's south most beaches in view of majestic Mt. Rainier. This oyster has the same flavor characteristics of our popular half-shell sized Gold Creek Oysters. Perfect for baking or grilling, or putting in a stew, the meat is full and firm. The briny, sea fresh taste, is sure to be enjoyed by all.
SUN HOLLOW OYSTERS - Washington, USA This is a typically shaped beach - raised pacific oyster from the lower Hood Canal of Washington State. This oyster is grown low in the tidal zone and therefore grows fast which gives it a nice fat meat for those who like a slightly briny, yet sweet oyster meat, this is the one for long time oyster eaters looking for a taste of the Puget Sound region.
WILDCAT COVE OYSTERS - Washington, USA These are great beach raised, triploid pacific oysters from the cool waters down near the big bend of the Hood Canal in Washington State. These waters are fed by the run off from the Olympic Mountains and are some of the most prolific oyster growing beaches in the state. These oysters are harvested and transported immediately to Penn Cove where they are wet stored until the time of sale. They have the characteristic fluted, hard shell of a beach raised oyster and are graded to a market size of about three inches. This oyster has a clean, deep cupped shell, while the meat on the inside has a light salinity; it is crisp and the same time perfect with a glass of Pinot Gris or Pilsner.
DEER CREEK OYSTERS - Washington, USA A perfectly sized oyster for those just beginning to discover one of nature's best kept secrets. This 2.5-3 inch extra small oyster, is just the right sized to taste and yet full of a fresh, briny and crisp flavor to leave one desiring more. This little oyster is grown on the cobble beaches of the Puget Sound in the heart of oyster country. Harvested at approximately two years of age, it has a round and deep cup and is flush with meat. The intertidal culture process leaves this young oyster with a good hardened shell which is perfect for shucking.
GOLD CREEK OYSTERS - Washington, USA This delicious and classic looking Pacific oyster is seeded and grown on the rocky beaches of the southern end of the Puget Sound of Washington State. The area is famous for the rich history of oyster farming dating back to the gold rush days and still provides plenty of nutrients enabling this oyster to grow quickly and develop a full, firm meat, and the intertidal habitat provides for a beach hardened shell excellent for shucking. The nice, full cupped shell is 3-4 inches in length and the briny, crisp oyster meat makes this oyster a Puget sound favorite.
HUNTER POINT OYSTERS - Washington, USA This beach grown Pacific oyster is cultured in one of the inlets of the Southern Puget Sound in the clean watershed of the Olympic Mountain Range. This area's winter's snow melt and sunny summer days provide the perfect combination of temperature and food for oyster aquaculture. This oyster is grown for the half shell oyster lover for about 3 years before harvest. This time allows for the meat to grow full in the shell and creates a shell perfect for shucking or roasting. The meats are full and have a firm texture and fresh from the sea flavor.
LITTLE SKOOKUM OYSTERS - Washington, USA Grown in the heart of the Puget Sound oyster country, down in Little Skookum inlet or in Totten Inlet, these are great oysters for eating off the half shell or putting on the grill. These are started out in rack and bag culture, and then removed from the bags to grow out and harden on the beach. This is another oyster that has that fresh out of the ocean flavor as it is a little briny, not too much however, it's just right.
PEBBLE BEACH OYSTERS - Washington, USA This is a beautiful, and classic example of Northwest oysters. It is bag grown on the gravel shores of Pebble Beach, which lies along the southern reaches of the western side of Hood Canal in Washington State. It has the shell appearance and full meat of a perfect half shell oyster.
QUILCENE OYSTERS - Washington, USA Coming from one of Washington's oldest and most prolific oyster growing areas, in the northwestern end of Hood Canal in the Puget Sound, these beach cultured oysters are farmed to a small half-shell size before being taken to Whidbey Island's scenic Penn Cove in Washington State. Our Quilcenes are wet stored in Penn Cove until sold. The easy to shuck Quilcene Oyster yields nice meats with a delicate texture and a salty flavor leaving a sweet aftertaste.
SISTER POINT OYSTERS - Washington, USA This oyster is from the lower end of Hood Canal, Washington. As thumbnail sized seed, these oysters are placed in plastic mesh bags, which are then staked directly onto the beach. They are tended regularly allowing for water to flow freely and feed the oysters for about a year and a half until they reach the perfect size. They have a nice deep cup with a firm, meaty body and briny flavor with a sweet finish.
SNOW CREEK OYSTERS - Washington, USA Coming from Discovery Bay on the northern end of Washington's Olympic Peninsula, these oysters are raised in trays suspended from long-lines until they reach a perfect half-shell size. Farmed in cold, clear waters which open wide to the Straits of Juan de Fuca. These fast growing oysters have lovely fluted shells which yield nice firm meats with a crisp and mildly salty flavor leaving a sweet aftertaste.
WILLAPA BAY OYSTERS - Washington, USA Beach grown on the wild Pacific shores of Washington State for the half shell market, this oyster has a clean colorful outer shell, while the meat on the inside is full and firm. An easy-to- shuck oyster due to its hard outer shell, the taste is the perfect blend of sweetness and saltiness.
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