I opened the oysters box, and a rush of the sweet smell of the ocean came out. So nice!"

John


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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PacificMap

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Alaska

Alaska

Canoe Lagoon Oyster  Not Available

Blaschke Island

Canoe Lagoon’s are a medium to large choice oyster that are farm raised in a remote cove of Blaschke Island, Alaska. On this long line farm the finished oysters boast a hard/durable shell due to the ultra-cold waters of the region and short yearly growth period. The high algae counts in the water at the farm give the oyster a healthy starting point and vibrant coloration. The 3 ½ to 4 inch shells are full of meat and have a distinct fruity aroma to them. Most people taste the distinctive watermelon finish to the oyster that is very noticeable in the Alaskan oysters. A nearly 5000 mile journey from Blaschke Island, Alaska to your plate.

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British Columbia

British Columbia

Belon Oyster (WC)  Not Available

Sunshine Coast

Farm raised with incredible attention paid to quality, these prized European flat oysters arrive un-banded, cup up and tightly packed. These oysters have a very firm texture, and are slightly salty with a distinctive mineral-like finish. This Belon oyster is graded as a 3 to 3 ½ inch medium choice with steady availability through the year. (Pre-Order Only).

Chef Creek Oyster  Not Available

Deep Bay

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 market size. Classic hints of fruit and salt best describe the flavor. A durable shell with nice deep cups and delicate, tender meats.

Effingham Inlet Oyster  Not Available

Effinham Inlet

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. On-site conditioning with tumbler guarantees uniform size, deeper cups and clean, hard shells. Available nearly year round, weather depending.

Fanny Bay Oyster  Not Available

This 3 to 3 ½ inch beauty hails from 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. Available nearly year round.

Giga-Moto Oyster  Not Available

Deep Bay

A farm raised oyster out of Deep Bay, British Columbia. The delicate 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 smoky vegetable like finish, the Giga Moto is a great oyster to start off any meal or oyster binge. Available nearly year round.

Komo Gway™ Oysters  Not Available

Baynes Sound

These oysters are produced by Pentlatch Seafoods Ltd. a company wholly owned by the K’ómoks First Nation and named in honor of the house of Pentlatch. The K’ómoks further acknowledge their heritage by choosing as their primary brand the mask of Komo Gway- The Ruler of the Undersea. The Komo Gway™ Oysters are cultured in the clean, clear waters of British Columbia, Canada, using sustainable methods. Beautifully flavoured, firm fleshed with a refreshing briny taste and vibrantly coloured mantel, these 2”-2 ½” beach grown oysters are a true oyster lover’s delight. With a subtle note of cucumber and a slightly sweet finish. *Description courtesy of www.komogway.com

Kusshi Oyster  Not Available

Deep Bay

“Kusshi” can be found in just about any Japanese-American dictionary defined a number of ways that mean: OUTSTANDING, ULTIMATE, and PREEMINENT. This choice oyster is no different and demands consideration as one of the finest oysters on the market. Although most growers still harvest as a small cocktail grade oyster, it is loaded with Pacific flavors that finish clean and crisp. They are a cinch to shuck and the round shells clearly show the sincere attention paid to them during their growth stages. Limited supply most of the year and the oyster’s distinct look and taste make the Kusshi an oyster to aggressively pursue when available. Share with your friends and clients that deserve them and you’ll want to keep the rest for yourself. Kusshi will aggressively compete with the most sought after oyster varietals in the finest establishments across the country.

Little Wing Oysters  Not Available

Okeover Cove, BC, CAN

Okeover Inlet is located approximately 100 miles north of Vancouver in a sparsely populated area. Revered as one of the best areas of the province for growing shellfish, the waters of the inlet are clean and rich in plankton. The growers worked this particular site for years during which they became familiar with the particularities of the farm and improved upon known methods for growing high quality product. The process starts with a floating bag system where the oysters are kept at the surface to take advantage of the richer, warmer waters. Natural wave action keeps the oysters moving inside the bags resulting in a well-formed oyster with a deep cup. As the oysters reach two to three inches, they go through a sorter to get a rough grade before being relayed onto the beach. Because the oysters are placed on the beach for more than two months, they develop a taste unique to this site. The beach period also reinforces the shells and conditions the oyster to stay shut for longer periods causing the meat to become more firm than many Pacific oysters. The oysters destined for market are removed from the site once ordered for American Mussel Harvesters. We are confident that you and your customers will enjoy the superb flavors that are Little Wing Oysters.

Pacific Orchard Oyster  Not Available

This 2 ¾ 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.

Pacific Rim Oyster  Not Available

Pacific Rim Petites are cocktail/shooter size Pacific oysters (Crassostrea gigas). They are sold live in the shell and have a creamy coloured flesh with blackish edge around the mantle. Top shell length averages 2 ¼ “. Pacific Rim Petites offer a smooth clean flavour with delicate salty after-tones created by the unique characteristics of Barkley Sound. Pacific Rim Petites are graded and tumbled monthly producing uniform size, deeper dish and harder shell. *Description courtesy of www.northwestaqua.ca.

Royal Miyagi Oyster  Not Available

Sunshine Coast

Royal Miyagi Oysters are a small to medium choice oyster from a secluded farm in British Columbia located on the Sunshine Coast. A limited number of Miyagi’s are harvested weekly making this oyster one of the hardest oysters to source from Pacific Canadian growing regions. The farm location was selected to take advantage of the nutrient-rich waters’ tidal flush from the Okeover, Lancelot, and Malaspina Inlets. Royal Miyagi Oysters are grown on specially designed long lines for a two year period and allow the growing oysters to feed and grow without being setback by competing sea life. Before harvest the oysters are moved to the beach to harden and shape the shells for approximately a six month period. The Royal Miyagi Oyster has a smooth texture and mild flavor with a vegetable like aftertaste.

Shakespeare Creek Oysters  Not Available

Jervis Inlet, BC, CAN

These 2 ½ - 3” oysters contain a delicate meat, crisp brine, and a sweet finish. Boasting a purple, gold, and ivory shell they are a wonderful addition to your raw bar or any special occasion. Harvested from the cold, clear waters of Jervis Inlet, BC, these oysters are superbly refreshing. The Sunshine Coast of British Columbia is split into two portions on either side of Jervis Inlet. The beautiful coastline is deeply indented at Jervis Inlet, slicing deep into the Coast Mountain Range. Jervis Inlet becomes Princess Royal Reach and Queens Reach, with a branch to Princess Louisa Inlet and the famed Chatterbox Falls.

Stellar Bay Oyster  Not Available

Baynes Sound

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. Available year round.

Swale Rock Oyster  Not Available

Vancouver Island

On the western shores of Vancouver Island, British Columbia there is a deep body of water known as Barkley Sound. The sound pushes up against the rugged “ocean-side” coast of the island into a number of small coastal bays and estuaries. A large set of phytoplankton bloom in these waters and provide a diverse food set for the filter feeding oyster inhabitants. This results in a broad spectrum of ocean flavors in these perfectly farmed animals. A signature blackish edge around the mantle of oysters is evident and the colors in the shell can be quite vibrant. These are one of the larger sized Pacific raised oysters with a full body and typical creamy texture associated with the resident gigas species. Most shell lengths will run between 3-4 inches and are usually available year round thanks to a consistent grow-out and planting schedule.

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California

California

Kumamoto Oyster  Not Available

Humboldt Bay

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. Available nearly year round, supply dependent.

Tomales Bay Oyster  Not Available

Tomales Bay

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 smooth texture that makes them easy to swallow.

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Washington

Washington

Hamma Hamma Oysters  Not Available

Hama Hama River

The Hamma Hamma Oyster is a thick-shelled, beach-grown oyster that has been one of the premier oyster brands farmed in the Olympic Mountain region of the Pacific Northwest for the past 50 years. Hamma Hamma’s are grown from naturally collected spat that is spread out on the farms’ pristine gravel beds. These slow growing oysters are raised in an area on the delta of the Hama Hama River where turbulent water turns up plenty of nutrients to keep the oysters feeding year round. The Hama Hama River is fed by the melting snow of the Olympic Mountains. The Hamma Hamma Oyster displays a 3 ½ to 4 inch, deep-fluted shell that protects a creamy yet mild-tasting firm meat. Available nearly year round.

Kumamoto Oyster  Not Available

Puget Sound

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. Available nearly year round, supply dependent.

Maple Point Oyster  Not Available

Puget Sound

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. Fed by surrounding fresh waters and the rich minerals of Capital Peak, this 3 to 3 ½ inch oyster is a must for the white tablecloth theme. Maple Points have the fresh ocean smell upon shucking them and the taste strongly flavors metallic with a slight tinge of saltiness. Available nearly year round.

Olympia Oysters  Not Available

Shelton

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 (2 - 2 1/2 inches). Olympia oysters barely 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 since the mid 1800’s. A bite size plump meat with intense smoky flavor nestled inside copper color shells. Available from September through May.

Totten Inlet Oyster  Not Available

Puget Sound

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. Considered a medium shell size by most standards, these will produce a large creamy oyster that goes extremely well with a twist of lime. Available nearly year round.

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Address:
165 Tidal Drive
North Kingstown,
R.I. 02852

Phone: 401.294.8999
Fax: 401.294.0449