Blue Point - 150ct – The renowned eastern oyster, harvested from wild beds in Long Island Sound. Prized for its distinctive, salty flavor and meaty texture. Available September through June.

Cultured Blue Point – 100ct - Farmed raised in Long Island Sound, popular for its large size and consistent shape. Available September through June.

Canada Cup – 100ct – A round, medium choice, farm raised oyster from Prince Edward Island, Canada. Moderately salty with a very firm meat. Available May through December.

Cape Anne – 100ct – Harvested in a remote corner of northern Nova Scotia. These oysters are very clean and crisp with plump meats. Available October through Februrary.

Carraquette – 100ct – Harvested in eastern New Brunswick, Canada. Firm, mildly rich meats with a clean finish. Available June through December.

Chedabucto – 100ct – A medium, choice oyster from Prince Edward Island, Canada. Firm, salty meats with a sweet finish. Available May through December.

Chilmark - 100ct - Grown on the sandy beaches off Martha's Vineyard. These medium sized oysters have a sweetly robust flavor of the sea. Available January through May. $75.00/cs

Colville Bay – 100ct – A medium choice oyster farmed by hand in a remote region of eastern Prince Edward Island, Canada. They have a distinctive green shell and are characterized with a fruity, melon-like finish. Available July through December.

Delaware Bay – 100ct – A classic eastern oyster. Harvested in the wild, open seas off the New Jersey shore. Available March through December.

Glidden Point – 100ct – A large choice oyster from Price Edward Island, Canada. Plump yet firm and very satisfying. Available May through December.

Island Creek- 100ct – A medium choice oyster from Mass. Firm, plump meats with a salty finish. Available September through June.

Malpeque – 100 & 150ct – Long recognized as one of the world’s finest oysters. Cultivated in select areas of Prince Edward Island, Canada. Fishermen still use traditional hand-held rakes for harvesting from growing beds. Available mid-May through December.

Martha’s Vineyard – 100ct – Farm raised in Katama Bay, MA. Characterized by their uniform, deep cups and velvety sweet taste. Available September through January.

Mill Point – 100ct – A standard grade oyster from Prince Edward Island, Canada. A briny oyster with a sweet finish. Available May through February.

Moonstone – 100ct – A cultured oyster grown in Narragansett, Rhode Island using a hanging rack and pack system. These rich and briny oysters are always free of grit because they never touch the ocean floor. Available June through November.

Newport Cup – A farm raised oyster from East Passage, Rhode Island. The oysters are consistently shaped with a salty yet smooth finish. Available June through February.

Northumberland – 100ct – A large oyster from Salutation Cove, PEI, Canada. Very clean and crisp with a mildly fruity finish. Available May through November.

Pickle Point – 100ct – Another oyster from Canada’s Prince Edward Island. These oysters have caused some of the most "salty souls" to wax poetic about their great taste. Available June through December.

Quonset Point – 100ct – A unique, small choice oyster from East Passage, Rhode Island. These oysters have deep cups with a full flavor of the sea. Available September through May.

Raspberry Point – 100ct – Harvested from the northernmost stock of oysters in North America. These are the pride of Prince Edward Island. Available June through January.

Salt Aire – 100ct – Farm raised on Prince Edward Island, Canada. These medium choice oysters are prized for their plump meats. Available May through December.

 Savage Harbour – 100ct – Raised in Savage Harbour on Prince Edward Island, one of the first areas in North America settled by Europeans. Renowned for their rich, briny taste. Available June through November.

Tatamagouche – 100ct – A medium sized salty and rich oyster from the northern coast of Nova Scotia. Available late May through early December.

Watch Hill – 100ct – A farm raised oyster from Winnapaug Pond, Rhode Island. A sweet and flavorful oyster. Limited availability from September through February.

Wellfleet – 100ct – A much sought after medium choice oyster from Wellfleet, MA. Characterized by plump, crisp meats with a smooth finish. Availability is sporadic throughout the year.

Weskeag – 100ct – A suspension grown oyster from the cold, clean ocean waters of Maine near the Weskeag River. Available September through March.

Chef Creek – 120ct – Cultivated in British Columbia’s Baynes Sound using a combination of growing techniques. The seed oysters are reared in a "flupsy" (floating up-welling) system, moved to suspended trays to grow out and finally transferred to an intertidal area for hardening. Similar to the Fanny Bay oyster with a mildly briny and sweet taste. Available year round.

Cortes Island – 120ct – Bottom cultured in one of British Columbia’s most northernly locations. A moderately hard shelled oyster, briny and full flavored. Available October through June.

Dabob Bay – 120ct – Farm raised in Washington state’s Dabob Bay. These deep cupped oysters are full flavored with a smooth finish. Available September through June.

Deep Bay – 120ct – A fast growing, softer shelled oyster. The taste is mildly briny and sweet. Available year round.

Deer Creek– 120ct – Coming from Washington’s oldest and most prolific oyster growing areas at the southern end of Hood Canal. They have a nice deep cup with a firm, meaty body and a briny flavor with a sweet finish. Available October through June.

Emerald Cove – 120ct - Beach grown off of Denman Island in British Columbia. The waters abundant nutrients allow for a fast growing oyster with a mild taste. Available year round.

Fanny Bay – 120ct – A beach hardened oyster, harvested primarily in Baynes Sound, B.C. Widely recognized as the most popular pacific oyster. Available mid-September through June.

Gigamoto – 120ct – These oysters are hand picked from the flupsy system that revolutionized the oyster industry in British Columbia and allowed to grow and harden on the beach in Baynes Sound. It takes almost five years for these oysters to reach their average size of 1 ½ - 2". The meat is plump and firm with a slightly salty flavor. Available year round.

Golden Mantle – 120ct – A deep water, tray grown oyster. Tumbled to produce a hard shell. Because of the nutrients available at the depth they are grown the mantle of these oysters is the color of gold. Available year round.

Kumamoto – 120ct – A small, deeply cupped oyster named for the Japanese bay they originated in. These small oysters take several years to grow but their salty, sweet flavor makes up for what they lack in size. Available year- round.

Malaspina – 120ct – Beach cultured oysters, grown on gravel beds. These oysters are subject to tidal swings of more than sixteen feet. The rugged conditioning produces an extremely hardy oyster. Characterized by their dark mantle, plump, juicy meat and cucumber-like finish. Available September through June.

Midoriame – 120ct – Native to Tasmania, these oysters have been transplanted to the Hood Canal in Washington state. A small oyster with a deep cup and crisp meat. Available year-round.

Olympia – 120ct – Harvested off Stretch Island in Case Inlet, WA. These small oysters were one of the original species to launch the renowned shellfish industry in the Washington state. The meats are firm with a smooth, sweet aftertaste. Available year-round.

Olympic – 120ct – Harvested near the Great Bend of Hood Canal in Washington. These oysters have a rugged shell and a firm, full meat. Perfect for the barbeque or oven. Available September through June.

Pacific Orchard – 120ct – A choice oyster harvested in Baynes Sound, British Columbia, Canada. These oysters are the cream of the crop! Graded by hand, washed by hand and packed cup down in a distinctive box for shipping. Available year round.

Quilicene – 120ct – Harvested at the northwestern end of the Hood Canal in Washington. These beach cultured oysters are easy to shuck and have delicate meats with a salty flavor and sweet aftertaste. Available October through june.

Royal Miyagi – 120ct – Grown in Malaspina Inlet, British Columbia, Canada. These oysters start their growing process on lines and are then transferred to beaches for hardening. Available September through June.

Skookum – 120ct – Coming from Washington’s oldest and most prolific oyster growing areas at the southern end of Hood Canal. They have a nice deep cup with a firm, meaty body and a briny flavor with a sweet finish. Available October through June.

Stranges Bay – 120ct – A beach grown farmed oyster originating in Stranges Bay off the west coast of Cortes Island. Characterized by its green, hard shell and meaty texture with a fruity finish. Available September through June.

Summer Cove – 120ct – A tray grown oyster. These oysters are suspended in trays in very deep and cold water. Because of this, they are less likely to spawn during the critical summer months. Available year-round.

Sunset Beach – 120ct – This oyster is from the lower end of Hood Canal, Washington. The oysters are easy to shuck and yield nice meats with a delicate texture and salty flavor leaving a sweet aftertaste. Available October through May.

Totten Shoal – 120ct – Grown in Washington state. These oysters start out in trays and are transferred to the beach for hardening. Characterized by a firm, white shell and crisp meats. Available September through June.

Trevenen Bay – 120ct – A tray cultured oyster grown at the gateway to Desolation Sound, BC, Canada. Its firm meat has a sweet taste with a smooth finish. Available September through June.

Viking Bay – 120ct – A bag cultured, beach hardened oyster. Grown off the west coast of Cuadra Island in British Columbia. This oyster has white meat with a mild, sweet flavor. Available September through June.

Willapa Bay – 120ct – Willapa Bay is one of the oldest and most famous oysters growing areas in the United States. It’s also one of the cleanest bays in the state of Washington. The oysters have a full flavor and deep cup. Available October through early July.