Oysters

Fresh oysters are like fine wines. their environment and location give them unique flavor profiles. Most East Coast oysters are the same species but each bay or cove or inlet they reside in give them their unique flavor. The same is true of many West Coast Oysters. Be it briny or creamy or we have an Oyster to satisfy your desire.

East Coast

BARLEY NECK OYSTER

Harvest Locations: Pleasant Bay, Cape Cod, Massachusetts
Size: 3.25 – 3.75 Inches
Availability: Year Round
Flavor Profile: Moderate salt content and clean flavor. Pleasant prolonged ocean finish.
Description: Raised in suspended lantern nets.

BEAU SOLEIL OYSTER

Harvest Locations: Miramichi Bay – New Brunswick, Canada
Size: 2.5 inches
Availability: Year Round
Flavor Profile: Refined and light flavor, medium brine and a slight yeasty Champagne-like finish.
Description: Beau soleil shells are always perfect due to their careful controlled rocking, un – crowded environment. Small, well groomed and uniform; the white shells have a classy black crescent. A perfect beginner oyster.

BELON WILD MAINE OYSTER

Harvest Locations: Harpswell Island / Casco Bay – Midcoast Maine
Size: 3 to 4 inches
Availability: September through May
Flavor Profile: Salty and tangy with a distinct copper finish.
Flavor Influenced By: Salinity: 3.0% < 3.5% full oceanic salinity. Tides: Large cold tides provide a strong marine influence and introduce an abundance of food. Bottom Makeup: Pebbled bottom.
Growout Method: Our belons are wild oysters that grow in 10 to 20 feet of water. Our fishermen dive to the bottom and then wet-store them on their rafts. Harvested to order!

BLACK BEAR POINT

Harvest Locations: Bagaduce River – Midcoast, Maine
Size and Availability: 3.25 inches | June through December
Flavor Profile: Nice cup size with mild, salty start and a clean finish.
Flavor Influenced By:
Salinity: 2.0% < 3.5% full oceanic salinity
Tides: Two daily tides with 2 to 3 ft. tidal range
Bottom Makeup: Mixture of sand and cobble
Growout Method:Oysters are raised in floating mesh bags, allowing them to drink in nutrient rich water while shells are being lightened by the sun.
Time to market: 2 to 3 years.

CAPE SPEAR SALT OYSTER

Harvest Locations: Cape Spear – southeast shore of New Brunswick
Size and Availability: 3+ inches | January through August
Flavor Profile: Briny with mineral and seaweed hints. A clean salty finish.
Flavor Influenced By:
Salinity: 3.0% < 3.5% full oceanic salinity
Tides: Currents from Northumberland Straight sweep by the Cape, providing cool plankton-rich water
Bottom Makeup: Hard packed red clay with eel grass
Growout Method: Hatchery seed is grown out in floating oyster trays. The floating trays allow con-stant tumbling and a steady supply of food.
Time to market: 3 to 4 years.

CARAQUET OYSTER

Harvest Locations: Caraquet Region / Northumberland Strait – New Brunswick, Canada
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Briny with mineral and seaweed hints. A clean salty finish.
Flavor Influenced By:
Salinity: 3.1% < 3.5% full oceanic salinity
Tides: Currents from Northumberland Straight sweep by the Cape, providing cool plankton-rich water
Bottom Makeup: Hard packed red clay with eel grass
Growout Method:Spat is collected on Chinese hats and grown out in floating oyster trays. The seed is then moved to cages for growout and tumbled often.

CARIBOU ISLAND OYSTER

Harvest Locations: Caribou Bay / North Shore – Nova Scotia, Canada
Size and Availability: 3.25 inches | May to February
Flavor Profile: Moderately briny with a hint of vegetable finish.
Flavor Influenced By:
Salinity: 3.2% < 3.5% full oceanic salinity
Tides: Medium tides with some freshwater input Bottom Makeup: Red clay with spots of gravel
Growout Method: Wild fished on the shoreline and purged prior to market.
Time to market: 3 to 4 years.

CASCO BAY OYSTER

Harvest Locations: Casco Bay, Maine
Size: 3.5″ in length
Availability: Year-round
Description: This round, deep cupped oyster is farmed in Casco Bay. Their complex flavor is set apart by a hunt of saltiness mixed with a pronounced sweetness.

CEDAR ISLAND OYSTER

Harvest Locations: Northern Point Judith Pond – Narragansett, Rhode Island
Size and Availability: 3.75 inches | June through February
Flavor Profile: Medium brine with a sweet and very salty finish.
Flavor Influenced By:
Salinity: 2.9% < 3.5% full oceanic salinity
Tides: Six foot tides, little freshwater input
Bottom Makeup: Mud bottom with extreme biodiversity
Growout Method: Upweller reared, then moved to rack and bag growout site. Same off-bottom culture site as Moonstone Oysters.
Time to market: 18 to 24 months.

CHUNU OYSTER

Harvest Locations: Virginia
Salinity:High
Size: Average 2 1/4″
Taste: High salinity up front quickly transitioning to a sweet grassy finish. Misty’s little sister, Chunu oysters are for the discerning oyster lover. These petite oysters are similar in shape and size to Kumamoto oysters but has the great taste of the Misty Point.

CHINCOTEAGUE SALT OYSTER

Harvest Locations: Chincoteague & Assateague Islands, Virginia
Salinity: High salinity
Size: Average 3.5″
Taste: Salt, salt, and more salt! Grown in the salty waters surrounding Chincoteague Island and Assateague National Wildlife Refuge. These oysters are raised by Mike McGee, a true “Old Salt”.

CONWAY CUP OYSTER

Harvest Locations: Western Shores of Malpeque Bay – Prince Edward Island, Canada
Size and Availability: 3.25 inches | Year-round
Flavor Profile: Medium salt with a buttery, full-bodied finish.
Flavor Influenced By:
Salinity: 2.5% < 3.5% full oceanic salinity
Tides: Swift flow of the Conway Narrows
Bottom Makeup: Hard packed red clay and rocks
Growout Method: Wild-grown. Harvested by traditional tonging and then moved to a private lease to purge before shipping.
Time to market: 3 to 4 years.

COUPE DE ANGES

Harvest Locations: Western Prince Edward Island, Canada
Size: 3.25″ in length
Availability: Year-round
Flavor Profile: Good and briny with a soft, sweet finish.
Description: Wild oysters are tonged from oyster skiffs and then wet-stored off-bottom to remove any sediment.

EAST BEACH BLONDE OYSTER

Harvest Locations: Charlestown Salt Pond, Rhode Island
Size and Availability: 3.5 inches | Year-round
Flavor Profile: Crisp brine with a buttery, sweet finish.
Flavor Influenced By:
Salinity: 2.9% < 3.5% full oceanic salinity
Tides: Small tides with some freshwater input
Bottom Makeup: Sand, gravel, and mud
Growout Method: Seed is started in a rack and bag nursery. Oysters are tumbled and bottom cultured for growout. Harvested with bull-rakes from skiffs.

EEL LAKE OYSTER

Harvest Locations: Yarmouth, Nova Scotia
Size | Availability: 3 inches | Limited year-round
Flavor Profile: Plump, crunchy bodies and best served naked. Distinct seaweed finish.
Flavor Influenced By
Salinity: 2.5% < 3.5% full oceanic salinity
Tides: 10 ft. tides refresh Eel Lake twice daily
Bottom Makeup: Still tidal flats with some rocky ledge
Growout Method: Grown in OysterGro cages that float on water surface from seed to market size. Eel Lake offers nutrient rich waters and natural tumbling action.
Time to market: 4 to 6 years.

GLACIER BAY OYSTER

Harvest Locations: Prince Edward Island, Canada
Size and Availability:  3” | Year-Round
Flavor Profile: Delicate flavor, crisp texture. Plump meats with crunchy, slightly sweet sea flavor.
Description: Hand harvested from clear, cold ocean waters. Hard shelled. Chestnut brown color mixed with gray-green overtones.

GREAT WHITE OYSTER

Harvest Locations: Barnstable, Massachusetts
Size: 3.5″ in length
Availability: Year-round
Description: Moderate salt content with prolonged sweet ocean finish. White, salty, and full bodied. Great White is a fitting name for this beastly bivalve after a rise of Great White shark sightings off of Cape Cod.

HOLLYWOOD OYSTER

Harvest Locations: Patuxent River — Hollywood, Maryland
Size and Availability: 3.5 inches | Year-round
Flavor Profile: A merroir of subtle minerals. A distinctive smooth nutty finish.
Flavor Influenced By:
Salinity: 1.5% < 3.5% full oceanic salinity
Tides: 2-3 ft. tides — river is 1 mile wide with the mouth opening up to the Chesapeake Bay
Bottom Makeup: Shallow, sandy bottom
Growout Method: Hatchery seed is reared in a nursery setting, then moved into cages that rest on the bottom. Tumbled often to deepen the cup and harden the shells.

HOLY GRAIL OYSTER

Harvest Locations: Chesapeake Bay, Maryland
Size: 2.7″-3.25″
Availability: Year Round
Flavor Profile: Plump, full bodied oyster with a clean, heavy ocean flavor.
Description: These deep cupped oysters are grown in the lower salinity Chesapeake Bay of the Eastern Shore of Maryland. With lower salinity the grasses the oysters filter feed are a sweeter creamier flavor. The oysters are harvested at maturity and then put into cleansing tanks with water at a very high ocean level salinity. This process gives the oyster a creamy both sweet and salty flavor. Thus The Holy Grail of oysters!!

ICHABOD FLATS OYSTER

Harvest Locations: Plymouth, Massachusetts
Size: 3.5″ in length
Availability: Year-round
Flavor Profile: Super Briny. Bold flavor from the cold, pristine waters and tidal surges from Cape Cod Bay.
Description: Grown in a semi-sheltered area located in America’s hometown at the intersection of Duxbury, Kingston and Plymouth bays. Their distinctive taste and great texture make them the perfect half shell!

IRISH POINT OYSTER

Harvest Locations: Rustico, Hunter River — Prince Edward Island, Canada
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Excellent meat quality and superb salty taste from the cold water and strong tides.
Flavor Influenced By:
Salinity: 2.8% < 3.5% full oceanic salinity
Tides: 2-3 ft. tides per day bringing fresh food and nutrients
Bottom Makeup: Surface grown in about 14 ft. of water
Growout Method: Aquaculture surface grown in floating cages. The cages are sunk in the winter to avoid massive ice sheets.

KATAMA BAY OYSTER

Harvest Locations: Katama Bay – Martha’s Vineyard, Massachusetts
Size and Availability: 3.75 inches | Year-round
Flavor Profile: Extremely plump – pleasantly briny with a smooth finish.
Flavor Influenced By:
Salinity: 3.3% < 3.5% full oceanic salinity
Tides: 5 to 7 ft. tides from open ocean
Bottom Makeup: Sandy with some eel grass vegetation
Growout Method: Hatchery seed is purchased from Maine and started in a tidal upweller, then moved to rack-and-bags off-bottom.
Time to market: 2 to 3 years.

LA SAINT SIMON OYSTER

Harvest Locations: Saint Simon Bay / Shippagan – New Brunswick, Canada
Size and Availability: 2.5 inches | Year-round
Flavor Profile: Clean and briny on the palate with a smooth transition to a lingering, creamy finish.
Flavor Influenced By:
Salinity: 2.3% to 2.7% < 3.5% full oceanic salinity
Tides: 5 ft. tides fed from Chaleur Bay
Bottom Makeup: Eelgrass beds
Growout Method: Seed is produced in their own hatchery during the winter. In May, 2mm seed is transferred to upwellers. Seed is moved to floating bags at 7mm in size and grown out using surface culture methods.
Time to market: 4 to 6 years.

LITTLE ISLAND OYSTER

Harvest Locations: Upper Bagaduce River – Midcoast Maine
Size and Availability: 3.5 inches | May through December
Flavor Profile: Nicely cupped with a mild salty start and a clean finish.
Flavor Influenced By:
Salinity: 2.0% < 3.5% full oceanic salinity
Tides: Two daily tides with 2 to 3 ft. tidal range
Bottom Makeup: Mixture of sand and cobble
Growout Method: Oysters are hand-raised in floating mesh bags anchored under the surface of the water allowing oysters to drink in nutrient-rich water while shells are being lightened by the sun. No machinery is used during growout to ensure a low environmental impact.

MALPEQUE OYSTER

Harvest Locations: Western Shores of Malpeque Bay – Prince Edward Island, Canada
Size and Availability: 3.25 inches | Year-round
Flavor Profile: Medium salt with a buttery, full-bodied finish.
Flavor Influenced By:
Salinity: 2.5% < 3.5% full oceanic salinity
Tides: Medium tides of Malpeque Bay
Bottom Makeup: Hard packed red clay and rocks
Growout Method: Wild-grown. Harvested by traditional tonging, then moved to a private aquaculture lease to inventory and purge before shipping.
Time to market: 3 to 4 years.

MAYFLOWER OYSTER

Harvest Locations: East Dennis – Cape Cod Bay, Massachusetts
Size and Availability: 3.5 inches | July through March
Flavor Profile: Plump meats with medium brine and a clean finish.
Flavor Inluenced By:
Salinity: 3.1% < 3.5% full oceanic salinity (Affected by freshwater input of Quivet Creek)
Tides: Large flushing tides averaging 8 to 10 ft.
Bottom Makeup: Clean sandy bottom
Growout Method: Oyster seed is started in mesh bag on steel racks. At about 1”, they are tumbled and moved to Aquatrays for growout.
Time to market: 2 years.

MISTY POINT OYSTER

Harvest Locations: Virginia
Salinity: High salinity
Size: Average 3”
Taste: High salinity up front that fades into bright, sweet hits of celery and grass.  Misty Points are raised on exclusive grounds in the pristine seaside waters of Virginia. These top-shelf oysters are perfected through intense husbandry that creates their deep cups and great taste.

MOON RISE OYSTER

Harvest Locations: Crowe’s Pasture Beach – East Dennis, Massachusetts
Size: 3.5 Inches
Availability: Year-Round
Flavor Profile: Simply put, “Salty-Sweet”
Description: Inter-tidal flats. Grown on sandy bottom with 12 foot tides. Clean shells and consistent shape.

NAUTI PILGRIM OYSTER

Harvest Locations: Massachusetts
Size: 2.5” in length
Availability: Year-round
Flavor Profile: Distinct sweet and briny flavor perfect for any palate. The idea mix of taste and texture in a smaller size.
Description: For those who desire that distinctive sweet/salty taste combination but in a petite fashion, Nauti Pilgrim oysters are the perfect fit. Harvested from clean, nutrient-rich waters, they offer the ideal mix of taste and texture in a smaller size.

ONSET OYSTER

Harvest Locations: Onset – Buzzards Bay, Massachusetts
Size and Availability: 3.75 inches | May through December
Flavor Profile: Briny with seaweed notes and a mineral finish. More delicate in flavor and appearance than its bottom cultured counterpart.
Flavor Influenced By
Salinity: 3.1% < 3.5% full oceanic salinity
Tides: Currents from Cape Cod Canal
Bottom Makeup: Rocky bottom with abundant seaweed
Growout Method: Cultured spat is raised in an upweller then moved to rack and bags for growout.
Time to market: 2 to 3 years.

OSTERVILLE OYSTER

Harvest Locations: Cape Cod, Massachusetts
Size: 3.75” in length
Availability: June – February
Flavor Profile: Extremely plump. Pleasantly briny with a sweet finish.
Flavor Influenced By:
Salinity: 3.0% < 3.5% full oceanic salinity
Tides: 3 to 5 ft. tides
Bottom Makeup: Sandy with some eel grass vegetation
Growout Method: Hatchery seed started in an upweller then floated in nursery bags. They are then transferred into larger mesh bags in bottom cages for growout.
Time to market: 1.5 to 2.5 years.

PEMAQUID OYSTER

Harvest Locations: Hog Island, Midcoast Maine
Size: 3.75” in length
Availability: April – December
Flavor Profile: Sweet and salty
Flavor Influenced By:
Salinity: 3.2% < 3.5% full oceanic salinity
Tides: Large 10 ft. tides
Bottom Makeup: A thin layer of silt over marine clay
Growout Method: Seed is grown to 2 inches in floating bags and then planted on the bottom. Cold water slows growth but enables a harder shell.

RED RAIDER OYSTER

Harvest Locations: Crowe’s Pasture Beach – East Dennis, Massachusetts
Size: 3.5 Inches
Availability: Year-Round
Flavor Profile: Simply put, “Salty-Sweet”
Description: Inter-tidal flats. Grown on sandy bottom with 12 foot tides. Clean shells and consistent shape.

RIPTIDE OYSTER

Harvest Locations: Westport Estuary – Westport, Massachusetts (Entrance of Buzzards Bay near the MA-RI border)
Size and Availability: 3.5 inches | Year-round
Flavor Profile: Sweet and briny with robust meat. Satisfying mineral finish.
Flavor Influenced By:
Salinity: 2.9% to 3.2% varies with tide < 3.5% full oceanic salinity
Tides: Strong current – 3+ knots daily
Bottom Makeup: Sand and mud
Growout Method: Seed is grown in an upweller then moved to weighted cages.
Time to market: 1.5 to 2 years.

ROME POINT OYSTER

Harvest Locations: Rome Point – Narragansett Bay, Rhode Island
Size and Availability: 3.25 inches | January through March
Flavor Profile: Strong brine with a crisp finish.
Flavor Influenced By:
Salinity: 3.5% = 3.5% full oceanic salinity
Tides: Medium tides and strong currents with very little freshwater influence
Bottom Makeup: Gravel and sand
Growout Method: Seed is started in an upweller, then moved to grow in rack and bag system.

SALUTATION COVE OYSTER

Harvest Locations: Salutation Cove/South Side – Prince Edward Island, Canada
Size: 3.5” in length
Availability: April – January
Flavor Influenced By:
Salinity: 3.5% = 3.5% full oceanic salinity
Tides: Currents from Northumberland Strait
Bottom Makeup: Hard packed red clay with eel grass
Growout Method: Wild seed is caught, then grown-out by spreading it on the bottom. Harvested by traditional tonging.
Time to market: 3 to 4 years.

STANDISH SHORE OYSTER

Harvest Locations: Northeast of Standish Shore – Duxbury Bay, Massachusetts
Size and Availability: Regular: 3.75 inches | Year-round Petites: 2.75 inches | October through April
Flavor Profile: The perfect balance between a sweet-buttery flavor and texture with a pleasant ocean
flavor. Finish is clean and salty.
Flavor Influenced By:
Salinity: 2.9% < 3.5% full oceanic salinity
Tides: 10 ft. tidal range of nutrient-rich waters
Bottom Makeup: Sand and silted tidal flats
Growout Method: Hand-picked at low tide or dragged during higher tides. Oysters are purged off-bottom for at least 2 days.
Time to market: 1.5 to 2 years.

ST ANNE OYSTER

Harvest Locations: Prince Edward Island – Nova Scotia, Canada
Size: 2 1/2 – 3 Inches
Availability: Year-Round
Flavor Profile: Clean & crisp; average salt with mildly melon-linke finish.
Description: Aqua cultured in the clear, cold waters of Prince Edward Island. Constant care pro-duces the most consistently shaped oysters, full of meat and pure ocean sweetness.

SUMMERSIDE OYSTER

Harvest Locations: Northwestern Prince Edward Island, Canada
Size and Availability: 3.5 inches | Year-round
Flavor Profile: Moderately briny and buttery. Soft with a sweet finish.
Flavor Influenced By:
Salinity: 2.5% < 3.5% full oceanic salinity
Tides: Swift currents of Conway Narrows
Bottom Makeup: Red marine clay and rocks
Growout Method: Bottom-cultured. Harvested by traditional tonging and purged off-bottom before sending to market.
Time to market: 3 to 4 years.

SUNKEN MEADOW OYSTER

Harvest Locations: South Sunken Meadow / Eastham – Cape Cod Bay, Massachusetts
Size and Availability: 3.5 inches | July through April
Flavor Profile: Strong salt content and pleasant ocean flavor. Finish is clean with seaweed notes.
Flavor Influenced By:
Salinity: 3.2% < 3.5% full oceanic salinity
Tides: Huge tidal range provides plenty of food – minimal freshwater influence
Bottom Makeup: Clean, sandy bottom
Growout Method: Seed is raised in an upweller, transferred to bags, cages, then trays for growout.
Time to market: 2 to 3 years.

TAYLOR BAY OYSTER

Harvest Locations: Nasketucket Bay – Western Shores of Buzzards Bay, Massachusetts
Size and Availability: 3.5 inches | Year-round
Flavor Profile: Extremely briny and sweet. Crisp Finish.
Flavor Influenced By:
Salinity: 3.2% < 3.5% full oceanic salinity
Tides: Large flushing tides twice daily
Bottom Makeup: Rocky and muddy with eel grass
Growout Method: Hatchery seed is purchase from Maine and suspended on long-line in lantern nets, off-bottom.
Time to market: 1.5 to 2 years.

TAYLOR BAY OYSTER

Harvest Locations: Nasketucket Bay – Western Shores of Buzzards Bay, Massachusetts
Size and Availability: 3.5 inches | Year-round
Flavor Profile: Extremely briny and sweet. Crisp Finish.
Flavor Influenced By:
Salinity: 3.2% < 3.5% full oceanic salinity
Tides: Large flushing tides twice daily
Bottom Makeup: Rocky and muddy with eel grass
Growout Method: Hatchery seed is purchase from Maine and suspended on long-line in lantern nets, off-bottom.
Time to market: 1.5 to 2 years.

THATCH ISLAND OYSTER

Harvest Locations: Barnstable Harbor – Cape Cod, Massachusetts
Size and Availability: 3.75 inches | Year-round
Flavor Profile: Moderate salt content with clean, prolonged ocean finish.
Flavor Influenced By:
Salinity: 2.7% < 3.5% full oceanic salinity
Tides: 8 to 10 ft. tides – freshwater input of Scorton Creek
Bottom Makeup: Clean, sandy bottom, and large thatch beds
Growout Method: Oyster seed is floated using custom “oyster tubes,” then moved to larger mesh bags.
Time to market: 1.5 to 2 years.

WATCH HOUSE OYSTER

Harvest Locations: Eastern shores, Virginia
Salinity: Medium salinity
Size: Average 3”
Taste: Salty upfront followed by hints of cucumber and melon.
Description: Grown on the historic Watch House Point oyster grounds located on the southern tip of the Eastern Shore of Virginia where the Chesapeake Bay meets the Atlantic Ocean. This area is known for its pristine waters and great tasting shellfish.

WELLFLEET OYSTER

Harvest Locations: Wellfleet Harbor – Cape Cod, Massachusetts
Size and Availability: 3.25 inches | July through January
Flavor Profile: Rich and flavorful with a signature seaweed finish of Wellfleet
Flavor Influenced By:
Salinity: 2.9% < 3.5% full oceanic salinity
Tides: Large tides and freshwater creeks
Bottom Makeup: Clean sand and rocks with seaweed
Growout Method: Oyster seed is placed in fine mesh bags on racks, then moved to larger mesh as it grows.
Time to market: 2 years.

WEST FALMOUTH OYSTER

Harvest Locations: West Falmouth, Massachusetts – Eastern Shore of Buzzards Bay
Size: 3.5” in length
Availability: October – January
Flavor Profile: Briny and robust with a slight dry wine mineral finish. Has color variation in the fluted shells.
Flavor Influenced By:
Salinity: 3.2% < 3.5% full oceanic salinity
Tides: Tides from Martha’s Vineyard Sound
Bottom Makeup: Rocky bottom with abundant seaweed
Growout Method: Wild spat set on rocks. Fishermen pick the oysters at low tide.
Time to market: 3 to 4 years.

WHITECAP OYSTER

Harvest Locations: East Dennis – Cape Cod Bay, Massachusetts
Size and Availability: 2.75 inches | January through April
Flavor Profile: Plump meats with medium brine and a clean finish.
Flavor Influenced By:
Salinity:
2.9% < 3.5% full oceanic salinity (affected by freshwater input of Quivet Creek)
Tides: Large flushing 8 to 10 ft. tides
Bottom Makeup: Clean sandy bottom
Growout Method: Oyster seed is started in mesh bags on steel racks. They are moved to Aquatrays at 1″ and through growout.
Time to market: 1.5 years

WIANNO OYSTER

Harvest Locations: Cape Cod, Massachusetts
Size: 3-3.5” in length
Availability: Year-round
Flavor Profile: Slightly sweet and and profoundly briny
Description: Grown in racks and bags just off the bottom and exposed at low tide. This helps them cup up into a very pretty oyster.

West Coast

BAYNES SOUND OYSTER

Harvest Locations: Baynes Sound – British Columbia, Canada
Size and Availability: 3.5 inches | Year-round
Flavor Profile: Large and slightly briny with a semi-sweet cucumber finish.
Flavor Influenced By: 
Salinity: 3.1% < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channel between Vancouver Island and the mainland
Bottom Makeup: Sand and oyster shell
Growout Method: Beach grown on sand flats. Subjected to constant wave action to harden shells.
Time to market: 4+ years.

 

 

CHEF CREEK OYSTER

Harvest Locations: Northeast Side of Vancouver Island – British Columbia, Canada
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Slightly briny with a crisp, sweet finish.
Flavor Influenced By:
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channel between Vancouver Island and the mainland
Bottom Makeup: Sand and gravel
Growout Method: Tray raised and shaken often to promote harder shells.

 

 

DABOB BAY OYSTER

Harvest Locations: Dabob Bay – Outskirts of Hood Canal, Washington
Size and Availability: 3 inches | Year-round
Flavor Profile: Crisp and briny with a fresh and sweet melon finish.
Flavor Influenced By:
Salinity: 3.1% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides – less currents than Hood Canal
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 years.

DEEP BAY OYSTER

Harvest Locations: Stellar Bay / Vancouver Island – British Columbia, Canada
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Good salt content with a sweet cucumber finish.
Flavor Influenced By: 
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium height tides and swift currents
Bottom Makeup: Sand and rocks
Growout Method: Tray-raised and beach-hardened.

DEER CREEK OYSTER

Harvest Locations: Southwestern Inlets of Hood Canal, Washington
Availability: 2.75 inches | Year-round
Flavor Profile: Light brine with a soft cucumber finish.
Flavor Influenced By
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channels of Hood Canal
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 years.

EVENING COVE OYSTER

Harvest Locations: Washington, Oregon, California & British Columbia
Size: 3 to 3 1/2″ in length
Description: Named after Evening Cove on the East end of Vancouver Island, British Columbia, Canada. These oysters are beach cultured in the intertidal zone. The appearance of the fluted shell of this oyster makes for a beautiful presentation and the oyster inside tastes great; having a clean, smooth flavor and leaving a fresh,briny finish.

GOLD POINT OYSTER

Harvest Locations: Hood Canal, Washington
Size: 3.0-3.5”
Availability: Year-round
Flavor Profile: Medium brininess with a crisp strong finish.
Description: Hard shells make these oysters great for shucking in large quantities

GOLD CREEK OYSTER

Harvest Locations: Western Inlets of Hood Canal, Washington
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Slightly briny with a crisp, sweet finish. Full meats.
Flavor Influenced By: 
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channels of Hood Canal
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 years.

KUMAMOTO OYSTER

Harvest Locations: Humboldt Bay, California
Size and Availability: 2 inches | Limited
Flavor Profile: Plump meats and buttery texture with a sweet melon finish.
Flavor Influenced By:
Salinity: 3.5% varies by tide < 3.5% full oceanic salinity Tides: Small tides and minimal freshwater input
Bottom Makeup: Sand and rock
Growout Method: Long lines with lantern nets suspended in the water column.
Time to market: 3 to 4 years.

KUSSHI OYSTER

Harvest Locations: Stellar Bay / Vancouver Island – British Columbia, Canada
Size and Availability: 2 inches | Year-round
Flavor Profile: Nice salt content. Robust and full of meat with a sweet cucumber finish.
Flavor Influenced By:
Salinity: 3.3% < 3.5% full oceanic salinity
Tides: Medium height tides and swift currents
Bottom Makeup: Sand and rocks
Growout Method: Tray-raised and beach-hardened. Tumbled repeatedly to form a golf ball shaped oyster.

MIRADA OYSTER

Harvest Locations: Western Inlets of Hood Canal, Washington
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Full meats and slightly briny with a crisp, sweet finish.
Flavor Influenced By:
Salinity: 3.3% < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channels of Hood Canal
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 years.

OLYMPIC MIYAGI OYSTER

Harvest Locations: Northwestern Inlets of Hood Canal, Washington
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Medium brine with a tangy cucumber finish.
Flavor Influenced By
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channels of Hood
Canal
Bottom Makeup: Sand and gravel
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 to 4 years.

OTTER COVE OYSTERS

Harvest Locations: Washington, Oregon, California & British Columbia
Size: 3 to 3 1/2″ in length
Description: Originating from the beaches of northern Hood Canal, these oysters are transferred to a rack and bag system in Discovery Bay where they continue to grow to maturity. Being grown suspended off the bottom ensures these oysters to be very visually clean and consistent. The sweet briny flavor makes slurping these oysters a treat.

PEBBLE BEACH OYSTER

Harvest Locations: Southwestern Elbow of Hood Canal, Washington
Size and Availability: 3.25 inches | Year-round
Flavor Profile: Robust meats and moderate brine with a cucumber finish.
Flavor Influenced By:
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channels of Hood Canal
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 to 4 years.

PENN COVE OYSTER

Harvest Locations: Samish Bay – Northern Puget Sound, Washington
Size and Availability: 3 inches | Year-round
Flavor Profile: Crisp and briny with a fresh and sweet finish.
Flavor Influenced By:
Salinity: 3.1% varies by tide < 3.5% full oceanic salinity
Tides: Medium flushing tides
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 2 to 3 years.

QUILCENE OYSTER

Harvest Locations: Quilcene Bay – Northern Outskirts of Hood Canal, Washington
Size and Availability: 3 inches | Year-round
Flavor Profile: Large meats and slight brine with a fresh, crisp finish.
Flavor Influenced By: 
Salinity: 3.1% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides – swift currents that flood Hood Canal passing through Quilcene Bay
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 to 4+ years.

REACH ISLAND OYSTER

Harvest Locations: Northwestern Inlets of Hood Canal, Washington
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Medium brine with a tangy cucumber finish.
Flavor Influenced By:
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channels of Hood Canal
Bottom Makeup: Sand and gravel
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 to 4 years.

ROCK POINT OYSTER

Harvest Location: North Dabob Bay, Washington
Size: 2.5 – 3 Inches
Availability: Year-Round
Flavor Profile: Crisp and salty with fresh, grassy green notes.
Description: Beach raised; strong shells, medium depth cups with generous meat.

SISTER POINT OYSTER

Harvest Locations: Southwestern Elbow of Hood Canal, Washington
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Slight brine with a sweet cucumber finish.
Flavor Influenced By:
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channels of Hood Canal
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 years.

SUNHOLLOW OYSTER

Harvest Locations: Southwestern Inlets of Hood Canal, Washington
Size and Availability: 2.75 inches | Year-round
Flavor Profile: Slight brine with a sweet cucumber finish.
Flavor Influenced By:
Salinity: 3.3% varies by tide < 3.5% full oceanic salinity
Tides: Medium tides and swift currents created by the narrow channels of Hood Canal
Bottom Makeup: Sand and rock
Growout Method: Beach-grown and subjected to wave action to harden shells. Intertidally grown – goes dry at low tide, which strengthens adductor muscle.
Time to market: 3 years.

TOTTEN INLET OYSTER

Harvest Locations: Totten Inlet, Washington
Availability: Year-round
Flavor Profile: Medium brine with sweet watermelon accents.
Flavor Influenced By:
Salinity: 2.8% < 3.5% full oceanic salinity
Tides: Small to medium tides, but swift current due to narrow channels of the adjacent inlets
Bottom Makeup: Sand and mud mixed with gravel
Growout Method: Beach-grown to promote hard shells.

WILDCAT COVE OYSTER

Harvest Locations: Hood Canal – S. Puget Sound, Washington
Size: 2.5”-3” in length
Availability: September – July
Flavor Profile: Has a sweet collard greens flavor with a sweet melon-rind finish. Mild brine.
Description: These farmed oysters boast a deep cup and firm, plump meats. Shells tend to be tough, fluted and horned.

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