Great oysters to shuck!"
Use this map to explore all our brands of Atlantic Oysters. Move your mouse pointer over any colored US state or Canadian location on the map to see what savory oysters are produced there. Then click on the location to go to the descriptions of those oysters.
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Connecticut Bluepoint Oyster
Long Island, Sound
These are the “real deal” Bluepoints from specific areas in Long Island Sound where they have been harvested from natural oyster beds for hundreds of years. The oysters are farmed and cultivated in a wild environment without cages or traps. A nearly perfect partnership between a farmer and Mother Nature allows this oyster to proliferate and develop into one of the oceans most satisfying treats. Started as small seed the juveniles are relayed and planted to grow out in groomed areas where they develop into 3 to 4 inch large choice oysters. They are chock full of mildly salty, mouthwatering meats that are enjoyed by the masses. It is one of the most recognized oysters in the US markets and beyond. Available year round, weather depending.
Noank Oysters begin their life in the same hatchery that produces the most beautiful oysters from the Connecticut and Long Island Sound regions. Once the seed is ready, the oysters are moved to an area on the Mystic River only a half mile from the hatchery site. Here the oysters are closely monitored and the majority of their initial growth cycle will take place. When the oysters are strong and mature enough, they are moved another half mile down river to a site known as Ram Island. It is at Ram Island where Noanks reach their final market size of 4 inches. Noanks have a nice salty flavor and are great for the big oyster connoisseur. This product is also available in JUMBO sizes of 5-8 inches when supply is strong.
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Belon (North American Flat) Oyster
Casco Bay Area
Harvested from the cold, clean waters of Maine, American Mussel Harvesters, Inc. would like to present to you our North American Flat. The shell immediately catches the eye with its nice round shape and somewhat shallow cup (3 to 5 inches). Though an oyster, the shell somewhat resembles that of a scallop with the beautiful ridges running symmetrically from hinge to lip. The vibrant green color of the shell comes from the naturally growing algae in the harvest area that attaches to the shell. Upon shucking you will notice a beautiful firm meat and very large abductor muscle. The flavor begins with a nice salt content quickly followed with a strong metallic finish and as author Rowan Jacobsen describes them in his book A Geography of Oysters, “these wild oysters are as powerful as any on the planet, redolent of fish and zinc and umami-not for the faint of heart.” Shucking Ostrea edulis requires a more delicate touch than most gigas or virginica species. Due to the shape of the oyster and the strength and location of the abductor mussel, a longer knife may be preferred.
Bagaduce River, Hancock County
These 3+ inch medium cup oysters are mild with a clean finish and a sun bleached shell. They are surface grown on the Bagaduce River just north of Bear Head by the growers of the Little Island Oyster. Tended by hand, the only machinery used in the raising of this oyster is a solar powered grader/tumbler. Supply is very limited.
Flying Point Oyster
Flying Point oysters are a family-farmed product from the great state of Maine. In the spring of each year, oyster seedlings are purchased from local hatcheries and raised in a floating nursery system in Freeport’s Maquoit Bay. In the late fall, when the oysters reach 1 to 2 inches, they are planted directly on the bottom of the bay where the Cousins and Royal Rivers merge to finish their grow-out cycle. It is here in the nutrient-rich waters that the young delicacies develop their complex, sweet and salty flavor. From planting to plate, three years is necessary to perfect the 4 inch shape and size of these specialty oysters.
Little Island Oyster
The Bagaduce River in Hancock County, Maine is an ideal estuary supplying shellfish with plenty of nutrient-rich ocean water with two daily tides. Nestled against the picturesque Brooksville, Maine shoreline you will come across The Little Island Oyster Company, a young family oyster farm operated by Frank and Tonyia Peasley. From seed to market, the only machinery used in the process is a solar powered grader! This makes Little Island Oysters special in that every market size oyster is hand-touched throughout the growth process (approximately 3 years to reach market size) and there is minimal environmental impact. You can’t come too much closer to fully sustainable than the Little Island Oyster. Market size for these oysters is 3 to 4 inches and a mildly-salt flavor will keep any oyster lover coming back for more, always “hand raised and wicked good”.
Snow Cove Oyster
This good size choice oyster from Maine boasts an elongated shell of 3 ½ inches. The Bagaduce River in Hancock County, Maine produces this good looking oyster with plump, firm meats, a slight brine and clean finish all in a nice, deep cup for presentation. Available year round with limited availability.
Choptank River Oysters
The Choptank River begins at Choptank Mills, Delaware, where Tidy Island Creek and Culbreth Marsh Ditch join together. It ends at the Chesapeake Bay in a very wide mouth between Blackwalnut Point on Tilghman Island, and Cook Point, near Hudson, Maryland. The river is fresh water from its’ inception and remains that way until about 2 miles south of Denton, MD where salt water begins mixing with the fresh water. Due to this brackish mix, the flavor of the Choptank River Oyster is very mild. There is almost no salt content to the Choptank River Oyster which allows the natural-mineral flavors to attack the palate. The shells are 3 to 3 ½ inches and have a nice earth tone on the top valve while the lower valves are almost pure white. These oysters are very easy to shuck and we recommend to anyone just breaking in to the oyster-eating world.
St. Mary's County, Maryland
Hollywood Oysters are grown in the heart of the Chesapeake Bay, in St. Mary's County, Maryland - the home of the national oyster shucking championship.
Our waters - in Hollywood, Maryland - grow an oyster that we are confident will be a favorite with you and your customers - It's all about the oyster!
The merroir of the Hollywood is lower salinity of a Chespeake Bay oyster - enhancing the taste of the crisp, plump meat with smooth hints of cucumber finish.
Hollywood Oysters can be enjoyed year round.
Hollywood Oysters are grown in the Patuxent River, Hollywood, St. Mary's County, Maryland.
The Hollywood Oyster is grown at the mouth of a creek surrounded by over two thousand acres of protected and park land.
The Patuxent River is over a mile wide at the mouth of the creek and is a few miles up river from the Chesapeake Bay.
Blue crabs, rock fish, terrapin turtles, rays and many other friends share our waters
St. Jerome Creek
The Skinny Dipper oyster is True Chesapeake Oyster Co’s most popular Maryland farm-raised oyster, with over 1,000,000 sold since its debut as the Preferred Oyster of the 2013 Preakness. The farm’s location near Point Look-Out Maryland, the southern-most point of the state, gives the Skinny Dipper a unique medium brine soft-salt taste that you won’t find with any other Maryland oyster. Skinny Dippers are raised in cages that keep the oysters elevated above the sea floor. The result is an exceptionally clean oyster with plump, butter meat and a characteristic clean, crisp finish. Each Skinny Dipper is hand selected for a deep cup and a solid 3 to 4 in shell.
Great Marsh, Barnstable MA
Barnstable Lady Oysters shellfish farm is located in the protected estuary of Barnstable’s Great Marsh, adjacent to Sandy Neck. With every tide, fresh cold water flows in from Cape Cod Bay, providing ideal salinity and nutrient levels, creating optimal growing conditions for the oyster nursery. Grown in low density suspended baskets this white-shelled, deep cupped 3 ½” oyster is briny and sweet.
Oyster Pond, Chatham
Chatham, Massachusetts is located at the southeast tip of Cape Cod. Originally settled by The Monomoyick Indians and later by the English, The Monomoyicks sustained themselves with well-established farms, hunting and fishing (including shellfish). Located ¾ of a mile inland to the West and 1 ½ miles inland to the North, Oyster Pond has been producing Chatham Oysters on the same lease site for more than 30 years now. The first glance at these oysters provides visual evidence as to the care put into the oyster during growth. A carefully chipped shell during growth yields a nice 3 inch shell with a complementary deep cup with hints of brown and green color-tones. Easy to shuck and even better to devour, Chatham Oysters “will delight your taste buds by their quick shot of fresh salty liqueur followed by the sweet infusion of the muscle and rich meaty body.” (www.chathamoysters.com) Enjoy on the half-shell with a nice cold glass of wine…preferably while relaxing on a beach in Chatham!
Dating back to 1857, The Cotuit Oyster Company produces one of the oldest brand name oysters in the United States. This is the only shellfish farm operating in Cotuit Bay and is currently utilizing over 33 acres of perfect oyster growing waters. There are a number of fresh water streams, marshes and estuaries that combine with clean water from Nantucket Sound and enter Cotuit Bay through the Wianno Cut and Cotuit Channel. This is the key to providing the oysters a rich and diverse food supply. It starts with oyster seed that is a tiny 1-4mm in size. This seed is placed into a Floating Upweller System or “Flupsy” to provide a safe, predator free environment for the oyster to flourish, often increasing in size as much as 4-10 times in one week depending on the season. When the seed reaches about a half-inch in size, it is transplanted by hand into the floating cages. This is a necessary step for oysters coming out of the Flupsy as the seed is still vulnerable to predators like crabs, whelks and oyster drills. The floating cages will hold seed for several weeks to months as they tap into the nutrient and oxygen-rich surface water which enable the oysters to grow very fast. Once the oysters have graduated from the floating bags, a variety of farming systems are used to complete the grow-out. Racks with bags on top, stackable cages, trays and predator exclusion fencing on the bottom are all utilized. A Cotuit Oyster is well known and demanded by oyster enthusiasts in many parts of the world for its naturally briny, Cape Cod flavors and perfectly, palatable half shell size.
Nasketucket Bay Oyster
Nasketucket Bay is an ideal representative of the small embayments that dot the southeastern Massachusetts shoreline between Cape Cod and Rhode Island. This watershed is tucked inside the shoreline and boasts its’ large acreage of natural salt marsh against any other along the cape. Oysters grow readily in the nutrient-rich waters and healthy eelgrass populations provide safe habitats for scallops and other crustaceans. A local family manages these farm-raised oysters with a rich history in the surrounding waters. These long line cultures grow off of the sea floor and produce an oyster with a very natural ocean flavor. Although there may be some variation in shell size and shape, the oyster grows strong and healthy throughout the New England Fall, Winter and Spring months. Offered at their prime, this oyster displays all of the classic Cape Cod flavors that oyster connoisseurs seek.
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 2 ¾ - 3 inch oysters have always been enjoyed extensively throughout Cape Cod. They are now available through American Mussel Harvesters to grace your palate wherever you call home. Availability depends upon supply.
Wild oysters grow and are harvested from Edgartown Great Pond and Tisbury Great Pond, the latter shared by the towns of West Tisbury and Chilmark. Wild oysters are harvested seasonally and grow in brackish water, the salinity of which varies, depending on how long manmade openings in the pond’s barrier beaches remain open to the sea. They average 3 – 3 ½” and are available from Sept. – May.
Fancy Gourmet Carraquette Oyster
Farmed in the Carraquette region of New Brunswick, this is the second smallest Carraquette oyster on the market. A 2 ¼ to 2 ¾ 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.
Fancy Sweet Carraquette Oyster
Fancy Sweet is the smallest Carraquette oyster on the market place. This farmed, "sweet" beauty from the ocean has a very nice durable shell ranging from 1 ¾ in to 2 ¼ inches. Highly mineralized water often gives the meat a dark color but contributes to its' uniqueness and fresh flavor. A "sweet" oyster by smell and equally "sweet" by taste, the Fancy Sweet Carraquette is definitely a "sweet" addition to your raw bar. Available nearly year round.
Fire Lake Oyster
The Confederation Bridge joins the eastern Canadian provinces of Prince Edward Island and New Brunswick, making travel throughout the Maritimes easy and convenient. The curved, 8 mile long bridge is the longest in the world crossing ice-covered water and connects Borden-Carleton, PEI with Cape Jourimain, NB. It is in Cape Jourimain, NB, just west of the Confederation Bridge, where the Fire Lake Oysters grow. Shells from previously-shucked oysters are spread on the lease bottom serving as natural spat collectors. As the bivalves mature, the shells take on the lime-green coloration of the local plant life; this produces a beautiful cup in which to present the meat. The cups are medium-depth and typically reach 2 ½ to 2 ¾ inches (cocktail grade) before being brought to market. These oysters are very easy to shuck and the flavor starts salty with a mild creamy and vegetable-like finish.
Delaware Bay Oyster
Delaware Bay Oysters are one of the staple oysters among the watermen of the Mid-Atlantic region. They offer a hearty flavored oyster meat set in very mild oyster liquor. Thick 3 to 4 inch shells provide for well protected meat and the oysters themselves prove to be most flavorful during the colder months of the year. Considered a medium to large oyster in northern latitudes, the Delaware Bay oyster is harvested from a wild but cultivated stock. Try them raw on the half shell or cooked in your favorite oyster recipes from Rockefeller to Casino style.
Cape Breton Cocktail Oyster
Separated by the Strait of Canso from Mainland Nova Scotia, Cape Breton Island produces some of the finest oysters in Maritime Canada. Cape Breton Cocktail Oysters are the perfect example of this. A meticulously farmed, 2 ½ to 3 ½ cocktail grade oyster; an oyster lover will instantly notice the nice round shape and the defined “chip lines” which show the farmer took great care while growing the oyster. The slight greenish tint to the shell adds character to the oyster and upon popping open the shell one is greeted with a subtle scent that instantly brings the freshness of the ocean to mind. The meats are nice and plump with a flavor combination of mild saltiness with a hint of sweetness. The availability is strong from Spring to early Winter and these taste great raw with a nice cold beer to wash it down.
Caribou Oysters are grown in Nova Scotia, Canada. These farmed, medium choice grade oysters range in size from 3 – 3 ½ inches in length. Caribous have a thick, hard shell and are consistently shaped. You can expect to find a tint of green on the outside of the shells from the algae that grows naturally in this pristine water environment. The cups are overflowing with plump meats and salty liquor. An added benefit to these fantastic oysters is that they are easy to shuck, even for the inexperienced shucker. Supply is limited and typically runs from mid-May until the ice starts to form up north. A great addition to any menu. You will not be disappointed!
These medium standard oysters are grown in the Malagash Basin on the north shore of Nova Scotia. In spite of the extreme northern location, growing conditions and results in these cold North Atlantic waters are terrific for this unique 3 to 3 ½ inch oyster. Malagash oysters have a mildly salty flavor with a slightly smoky, mineral finish. Availability is typically strong from Spring until early Winter.
The Tatamagouche oyster is one of the most well known oysters on the market today. Farmed to a nice 3 ¼ to 3 ¾ 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. This season runs from late April through the mid-winter months.
Canada Cup Oyster
A round, 3 to 3 ½ inch medium choice, farm-raised in Prince Edward Island. The consistent size and well-formed cups define this oyster. Natural spat is caught and raised in a hatchery until they are 2 years old. At this point the oysters are spread on the bottom of Lennox Island Channel which is a tributary of Malpeque Bay and allowed to grow free until they reach market size. A mild to strong salinity is followed by a mild creamy flavor; definitely a must have on your raw bar menu as they taste just like the ocean. Availability is typically strong from Spring until early Winter.
An American Mussel Harvesters exclusive.
Lucky Limes Oyster®
PEI National Park Dunes area, New London Bay
In the northern most reach of New London Bay between Cavendish and Cape Tryon a naturally existing string of sand dunes protect the delicate ecosystem of the bay. When the choicest oysters cultivated in the area are transplanted to the shallow sites south of the dunes a remarkable transformation begins to take place. With the salty influx of Gulf of Saint Lawrence water, they develop a unique organic flavor and a bright green shell. The algae in these areas grow in abundance. The oysters are stimulated by the subtle mixture of seawater and tidal streams that break up the landscape of the surrounding farmland. They begin to feed heavily on the green algae so rich in the water. It is the constant oversight of these micro managed farm sectors that allow the production of Lucky Limes Oysters®. Always in high demand and limited quantities, the Lucky Limes are for the distinguished oyster slurper looking for subtle taste variations in their half shell offerings.
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. The oysters can be farmed or wild and fall under two primary categories of Standard or Choice grade. Within these categories, the oysters can run small, medium or large. 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. American Mussel Harvesters always packs and sells these oysters according to the grade desired. 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 from Spring until early Winter or until the thickest of ice flows consume the Bay.
Mill Point Oyster
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. Availability is typically strong from Spring until early Winter.
An American Mussel Harvesters exclusive.
Pickle Point® Oyster
A beautiful farmed raised oyster with ivory lips, glistening meats and a heavy, thick shell. These 3 to 3 ½ inch small choice oysters are raked as seed from P.E.I.’s remote icy waters and transferred to Pickle Point in New London Bay for finishing. Pickles sit firmly in your palm, are a breeze to open and will deliver the firm, salty taste your patrons desire. Influenced by the tidal flow from the Hope River, they distinguish themselves from others in the area by spending the majority of their grow-out in cages along the shoreline. When winter hits the hardest they are moved to deeper water and then cut from the ice until the saws can reach no more. Availability is typically strong year round except when moving ice and severe winter weather prevent the harvest.
Piper's Point Oyster
Salutation Cove produces a wild oyster with beautiful varying shapes and sizes. At a tantalizing 2 ¾ 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! Availability is typically strong from Spring until early Winter.
Raspberry Point® Oyster
New London Bay
Harvested from one of the most northern stocks 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 ½ 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. Availability is typically strong year round except when moving ice and severe winter weather prevent the harvest.
Red Point Oyster
A very convenient “Party Pack” of some of the finest 2 ¾ 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. Shipped to you in a smart easy to handle box, they will be available from Spring until Mid-Winter. An American Mussel Harvesters exclusive.
Rocky Shore Oyster
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 deep cup bursting with salty liquor. Rocky Shores 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. An average oyster in your box will be 4-5 years old.
Salt Aire Oyster®
A small yet exceptionally deep cupped oyster from Prince Edward Island. The Salt Aire is a 2 ¾ to 3 ½ inch sweet, plump, and juicy treat. Available May through mid January the Salt Aire is a perfect choice for a raw bar presentation.
An American Mussel Harvesters exclusive.
The Savage Blonde branding developed as a bit of a joke for us but this oyster is no joke. Our Savage Blondes are cultivated in Savage Harbour Bay, PEI. The Savage Blonde shells are usually light coloured although we do occasionally see some dirty blondes (darker brown). The Savage Blonde meats are full and sweet with a briny mineral flavour typical of North Shore, PEI oysters. Savage Blondes are a premium brand oyster.
Shiny Sea® Oyster
This cocktail grade oyster is the newest flavor offered from the skilled oyster growers in New London Bay. Handled extensively in their early stages of growth and harvested at a young age, the Shiny Sea oyster presents itself beautifully on the half shell for the delicate oyster slurper. Quintessential flavors from native food sources flowing in from several small tributaries around the bay define this brand grown for you by the farmers of Raspberry Point and Pickle Point fame. They are bottom grown and take approximately 4-5 years to reach their market size of 2 ½ - 3 inches. The cups are full with plump meats that have an immediate salty taste and end with a subtle, sweet finish. Availability is typically strong year round except when moving ice and severe winter weather prevent the harvest.
Beaver Tails Oysters®
East Passage, Narragansett Bay
Beaver Tails Oysters® are grown from planted seed at Salt Water Farms in the East Passage of Narragansett Bay, Rhode Island. Held in suspended trays as deep as 20-40ft below the surface, Beaver Tails Oysters® offer the true taste of open ocean water that pushes its way up into glacially cut passages of Narragansett Bay. Beaver Tails Oysters® are cleaned, graded and replanted several times during their grow-out cycle. Click on the “Sustainable” link on our website to view pictures of this unique and ecologically sensitive farm practice. Beaver Tails Oysters® will reflect its name by a range in size and shape characteristic of a Beaver’s tail. Available year round. An American Mussel Harvesters exclusive.
Out of the glacially cut passages of Narragansett Bay hails this frosty, cold water, briny treat. Pop one open and brace yourself for a blast of salt water, a subtly sweet encounter, and an all ocean finish. Available when the waters are coldest and the meats are fullest. Making cold, New England winters bearable since 2018
Newport Cups Oyster®
This oyster is farm raised in oyster cultivating mesh bags, at several locations in lower Narragansett Bay, Rhode Island. These 3 to 3 ½ inch consistently shaped oysters have a very full, mildly salty flavor with a subtle crisp finish. Supply can be limited though steady through the late spring until late fall. An American Mussel Harvesters exclusive.
Three inches of intoxicating bursts of brine surrender to an enchantingly sweet finish with a lingering ocean essence. Hailing from the glacially cut West Passage of Narragansett Bay, RI, the crisp cold waters nurture these farmed gems. Guaranteed to please even the most refined palate and leave you wanting one more…and then another. Sophistication In Every Slurp
Ninigret (Charlestown) Pond, Charlestown, RI, USA
The lease where the Pawaget Oysters are grown is situated in a secluded cove nestled between two wildlife preserves. The bottom is sandy to muddy. Pawaget shells typically display deep purple to black stripes on a predominately white field. The oysters have a mild, salty flavor typical of a salt pond growing environment. They average 3” – 3 ½” in size.
Prudence Island Oyster ™
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. Available from September through early May.
Quonset Point Oyster®
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 trays. 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, this is Rhode Island’s “Number One” oyster…. these are oysters of legend. Available year round. An American Mussel Harvesters exclusive.
Rhode Island Wild Oyster
Ninigret Pond & Narragansett Bay
On first impression this “wild harvested” 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.
Spring Fling Oyster
One taste of these briny beauties will put a little pep in your step. Don’t let their cocktail size fool you, they pack an ocean blast that will send you reeling. Light, refreshing and perfect to get you prepped for lighter, summer fare. Spring Flings pair well with the white flower bouquet of a Viognier or a nice, pale lager.
Farmed with love by Salt Water Farms, North Kingstown, RI.
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. This site is located in deep water (up to 50ft) where strong tides wash billions of microscopic plankton over long-line suspended oyster cages. Well established as the grower of Quonset Point and Beaver Tails Oysters® , Salt Water Farms will seasonally harvest 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 cocktail grade oyster usually stops its growth cycle at or under three inches in size but produces a lovely sensation for your taste buds. An American Mussel Harvesters exclusive oyster.
Barcat Oysters are native and aquaculture grown in partnership with the Chesapeake Bay Foundation. The program is designed to teach the art of aquaculture to “old school” oystermen and eventually create a Bay-wide co-op of 21st-century farmers. 10% of the retail proceeds go directly to the Bay Foundation for education and oyster reef restoration. These medium choice oysters, averaging 2 ½ - 3”, have a salty start with a crisp, creamy and slightly sweet finish.
James River Oysters
Chesapeake Bay Tributary
These are naturally wild growing oysters that are either dredged or hand tonged along the James River in the Norfolk, Virginia area. After the initial gathering using these methods, these oysters are transplanted to certified leased aquaculture sites and allowed to continue growth until a market size oyster has developed. This method used allows the product to remain available to AMH while the wild oyster harvest has ended in this region. The watermen that manage this particular oyster are active in the reseeding of these leases to insure the resource is available for future generations. 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 throughout the James River estuaries. Available from AMH primarily during the Winter and Spring only when the meats are at their fullest.
Ware River, VA, USA
This 3 ½ - 4” Virginia oyster boasts a nice deep cup and a plump, full meat. Farmed in the Ware River which is in the northwestern corner of Mobjack Bay, one will enjoy a surprisingly salty start followed by a robust burst of earthy flavor. Being relatively easy to shuck, this is a perfect oyster to take home to the family.
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. Available through the winter.
Va Va Voom
Lower Eastern Shore
These are premium farmed 2 ¾ -3” oysters grown on the Chesapeake Bay side of the lower Eastern Shore of Virginia. We visited many oyster farms on the lower Chesapeake to source this delicious oyster – merroir matters! Va Va Vooms have a medium brine with soft mossy, almost floral hints and a clean, crisp finish. Va Va Voom – It’s all about the oyster.
165 Tidal Drive