Barcat – 100ct – Grown by a co-op of oystermen in Chesapeake Bay, VA. Barcats are meant to change the face of oystering in Chesapeake Bay by providing training, promoting aquaculture and restoring oyster reefs. The oysters are mildly briny with a clean, crisp finish. Medium choice. Available October through June.

Beausoleil – 100ct – Grown in a suspended culture system on the eastern end of New Brunswick, Canada. A dark and heavy shell encases a firm, sweet oyster. Small choice. Available year round.

Belon – 50ct – European flat oysters. Prized for their firm, salty meats. Limited availability October through May.

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

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

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

Caraquet – 100ct – Harvested in eastern New Brunswick, Canada. Firm, mildly rich meats with a clean finish. Small choice.  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.

Chincoteague Bay – 100ct – Wild oysters from an open ocean bay near the Chesapeake Bay in Virginia. The meats are clean and very salty. Medium choice. Available September through June.

Conway Cup – 100ct – Sourced from the Foxley River, in northwestern PEI. These deep-cupped oysters are a terrific half shell variety. Available either as cocktails or small choice, the Conway’s mild salinity and sweet, clean finish will become a welcome addition to any oyster menu. Available July through February.

Damariscotta – 100ct – Bottom cultured on the glacial clay of the Damariscotta River Estuary. Firm, well defined shells with large and salty meats. Large choice. Available May through November.

Delaware Bay – 100ct - This mid-Atlantic oyster has a firm texture and sultry meat. Varying in size and with a heavy shell, this choice shaped oyster is a great compliment to your menu. It is well served in a variety of preparations and presentations. Medium choice. Available September through May.

Indian Creek – 100ct – Tonged by hand from the hard packed sand and clay bottom of northwestern Prince Edward Island, Canada. Well manicured shells, the meats are sweetly salty. Medium choice. Available May through February.

Island Creek – 100ct – A medium choice oyster farm raised in Duxbury Bay, MA. Buttery plump meats with a distinctive briny finish. Available year round.

La St. Simon – 100ct – Cultivated off-bottom on leases in the bucolic Acadian peninsula of northern New Brunswick, Canada. St. Simons are slightly briny with a unique citrus finish. Small choice. Available April through October.

Malpeque – 100ct, 140ct – 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. Standards. 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. Medium choice. Available September through January.

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

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

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

Olde Salt – 100ct – Bold sea-side brininess with a smooth, clean follow through. Small Choice. Available October through June.

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. Large choice. Available June through December.

Piper Point – 100ct – Harvested in the cool, clear bays of Salutation Cove, PEI, Canada. Briny and succulent with a clean, fruity finish. Small standard. Available June through mid-winter.

Prudence Island – 100ct – Grown in Rhode Island’s Narragansett Bay, an environment rich in algae and plankton that produces a mouthwatering oyster with an unforgettable sweet, fruity finish. Large choice. Available late winter through November.

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

Rappahannock River – 100ct – Sweet, buttery, full bodied taste with a refreshingly clean, crisp finish. Small choice. Available October through May.

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

Red Point – 50ct – A small choice oyster from PEI, Canada. Plump meats with a salty finish. Available May through December.

Rhode Island Wild – 100ct – Mild taste with a salty finish. Medium standard. Available May through December.

Salt Aire – 100ct - A small choice yet exceptionally deep cupped oyster from Prince Edward Island. This oyster is sweet, plump, and juicy. Available mid May through mid January. From January through till May harvest is weather dependent.

Sting Ray – 100ct – Sweet and mildly briny with a clean, crisp finish. Small choice. Available October through June.

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

Village Bay – 100ct – Small choice oysters from Bedec Bay in New Brunswick, Canada. The five year growth period in suspended culture for these oysters produces a crisp meat with medium salinity. Available year round.

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

Wellfleet – 100ct - For over two hundred years Wellfleet Oysters have been recognized for their quality. The brand is often imitated but true oyster lovers know the quality. Both farm raised and wild harvest are enjoyed for their cold water mineral flavor. From Wellfleet, MA. Large choice. Available June through November.

Wiley Point – 100ct – Hand crafted in select sub tidal areas near the Damariscotta River in central Maine. Mildly briny with a refreshing watermelon finish. Large choice. Available June through November.

Winter Point – 100ct – Harvested from an inlet called Mill Cove in Maine. They begin the growth process in a rack and bag culture system and are transferred to the clay bottom of the bay. Mildly salty with a sweet after taste. Small choice. 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.

Desolation Sound – 120ct – Farm raised on the remote west coast of British Columbia. A deep cup with a robust finish.  Available September through July.

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.

False Bay – 100ct – Rope grown in the pristine waters of Bahia Falsa in Baja California. Deeply cupped with a distinctive briny taste and sweet finish. These triploid oysters are available year round and in all sizes.

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.

Gold Creek – 120ct – Beach grown in Hood Canal, WA.  Plump meats with a salty flavor. Available in all sizes but usually sold as a cocktail oyster for raw oyster bars. Available September through June.

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.

Hood Canal – 120ct – The classic beach grown oyster from Washington state. The meat is delicate with a crisp, briny aftertaste. Available October through June.

Komo Gway – 120ct – Cultured in Baynes Sound, British Columbia by the Komoks First Nation. Their sustainable harvest methods produce plump meats with slightly cucumber-like finish. Available September through June in all sizes.

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.

Kusshi – 120ct – Farmed in suspended trays and aggressively tumbled to produce a small yet firm shell with a very deep cup. Plump, soft meats with a sweet finish. Available September through June.

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.

Minterbrook – 120ct – Beach grown in the southern Puget Sound and northern Hood Canal. Characterized by their large, thick shells, deep cup and sweet melony finish. Available October through June.

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 barbecue or oven. Available September through June.

Otter Cove – 120ct – Wild oysters from the Hood Canal in Washington State. The oysters are transferred to suspended trays in Discovery Bay to feed continuously and pick up the sweet salinity of  Discovery Bay. Available October through June in all sizes.

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.

Pearl Point – 120ct – Grown on the sandy bottom of Netarts Bay in Oregon. These intertidal oysters are hand picked and graded for superior shape and cup size. Characterized by plump meats and crisp, clean taste with a salty finish. Available October through June.

Pebble Beach – 120ct – Grown on the gravel shores of the southwestern Hood Canal in Washington State. A firm, deeply cupped shell holding plump and briny meats. Available October through June in all sizes.

Penn Cove Select – 120ct – Cultured in the northern Puget Sound in Washington State. The meats are firm with a crisp, briny flavor. Available October through June, extra small only.

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.

Sol Azul – 120ct – Grown on racks in the intertidal zone of the Viscaino Biosphere Reserve on the west coast of the Baja Peninsula. Deep cups, firm meats and a sweet salty aftertaste make this oyster a hit in any oyster bar. Available year round.

Snow Creek – 120ct – Cultured in suspended trays in Discovery Bay at the northern end of Washington’s Olympic Peninsula. These fast growing oysters have fluted shells with firm meats and a mildly salty flavor. Available October through June in all sizes.

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 Rock – 120ct – Farm raised in Washington State. Characterized by a deep cup, firm body and briny flavor with a sweet finish. Available October 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.