Atlantic Oysters
(Crassostrea virginica)

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ATLANTIC OYSTERS
(Crassostrea virginica)

BEAVERTAIL OYSTERS® - East Passage, Narragansett Bay , Rhode Island , USA
Beavertail Oysters® are grown from planted seed at Saltwater Farms' in the East Passage of Narragansett Bay, Rhode Island. Held in suspended trays as deep as 20-40ft below the surface, Beavertail Oysters® offer the true taste of open ocean water that pushes its way up into glacially cut passages of Narragansett Bay . Beavertail 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. Beavertail Oysters® will reflect its name by a size and shape characteristic of a Beaver's tail. Available year round; An American Mussel Harvesters exclusive.

CAPE SHORE OYSTER® - Cape May Shore , New Jersey , USA
Cape Shore Oysters® are beautiful cocktail oysters that are farmed in the Cape May County region of the New Jersey Shore . These waters are abundant with plankton, an essential ingredient to producing beautiful oysters. The result is a nice 3 to 3 ½ inch bivalve with a full meat. The farmer employs a method known as "French Trellis" that raises the mesh bags containing the spat off the bottom. This method eliminates predatory threats and keeps the sand and silt levels to a minimum. Cape Shores are a wonderful cocktail oyster with a mildly salty flavor, perfect with a glass of white wine. Available year round, weather depending.

CHINCOTEAGUE SALTS - Chincoteague Bay , Virginia , USA
Chincoteague Bay Oysters are a staple among the watermen of the Mid-Atlantic region. They offer a hearty flavor oyster meat set in a briny liquor. Thick 3 to 5 inch shells provide for well-protected meat and the oysters themselves prove to be most flavorful during the coldest months of the year. Traditionally served on the top shell (flat side), these oysters represent a significant portion of the Atlantic harvest of Crassostrea virginica oysters during the winter months when the northern most latitudes are locked-in ice. Chincoteague Bay oysters are grown oceanside and have a saltier finish than their cousins from Chesapeake Bay (go figure .with a name like salts). Considered a medium to large oyster in most areas, the Chincoteague Bay oyster is harvested from wild grown stocks, and does have some variety with size and shape. Try them raw on the half shell or cooked in your favorite oyster recipes from Rockefeller to Casino. Available from AMH during Winter only.

CONNECTICUT BLUEPOINT OYSTER - Long Island Sound , CT , USA
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.

DELAWARE BAY OYSTER - Port Norris , New Jersey , USA
Delaware Bay Oysters are one of the staple oysters among the watermen of the Mid-Atlantic region. They offer a hearty flavor oyster meat set in a 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.

MONTAUK OYSTER - Mecox Bay , Long Island , New York , USA
Montauk Oysters are harvested in the winter season, during the wild-fishery season in Mecox Bay , Long Island , New York . Mecox Bay is a pristine estuary open for shellstock harvesting only during the winter. The Bay provides a home for migrating birds, wildlife, and beautiful oysters. Fishermen who must cut through the ice to get to the oyster beds harvest the oysters. Montauk Oysters have beautiful meats that fill the 3 to 4 inch shell to the brim. Flavor is mildly salty to very salty depending on the consumer. Available in the Fall and Winter.

NASKETUCKET BAY OYSTER - Nasketucket Bay , Massachusetts , USA
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 a clamshell 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 and Winter months. Offered at their prime, this oyster displays all of the classic Cape Cod flavors that oyster connoisseurs seek.

NEWPORT CUPS OYSTER® - Narragansett Bay , Rhode Island , USA
This oyster is farm raised in 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 is limited though steady through the late spring until late fall. An American Mussel Harvesters exclusive.

NOANK OYSTER - Mystic River , Connecticut , USA
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 a 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 at 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 oyster for the big oyster connoisseurs. This product is also available in JUMBO sizes of 5-8 inches when supply is strong.

OAK POINT OYSTER - Harrington River , Harrington , Maine , USA
Oak Point Oysters are spawned in a hatchery that yields some of the best oyster spat on the east coast. The hatchery supplies seed to a number of growers on the eastern seaboard while also producing a beautiful oyster themselves. The spat is spawned in the Harrington River and moved to Oak Point after 1 year of growth. The final 3 growth years are spent in suspended racks nearby the nutrient rich old salmon farming grounds of Oak Point. Oak Point Oysters are harvested at a market size of 3 to 4 inches and they have a wonderful, mildly salty flavor.

PECONIC BAY OYSTERS - Peconic Bay , Suffolk County , Long Island , New York , USA
The hamlet of Peconic on Long Island derives its name from the Native American work for "nut trees." Ironically, the flavor of this exquisitely farmed oyster offered by American Mussel Harvesters, Inc. from Peconic Bay mimics the origin of the name itself. This choice bivalve enjoys two distinct flavors: a nutty overtone derived from the naturally occurring, very rich soil of the area and a clear sweetness typical of a well-manicured suspended culture bivalve. Because several brackish creeks and one major river feed the tidal Peconic Bays, the oyster enjoys the best growing conditions possible. The bays are also protected by Shelter Island causing huge amounts of plankton and algae to be present throughout most of the year providing a great food source. Complimenting the oyster is a clean shell that is easy to shuck and served in a nice deep cup. Grade is consistent and will always fit the perfect window for raw, half-shell slurping. Availability is year round.

PICKLE POINT® OYSTER - Prince Edward Island , Canada
A beautiful farmed raised oyster with ivory lips, glistening meats and a nice green tinge to the shell. These 2 ¾ to 3 ¼ inch small choice oysters are raked from P.E.I.'s icy waters. Pickles sit firmly in you palm, are a breeze to open and will deliver the firm, salty taste your patrons desire. When winter hits the hardest, they are cut from the ice until the saws can reach no more. Availability is typically strong from Spring until early Winter. An American Mussel Harvesters exclusive.

QUONSET POINT OYSTER® - East Passage, Narragansett Bay , Rhode Island , USA
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.

RASPBERRY POINT® OYSTER - Prince Edward Island National Park , Canada
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 ¼ 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 from Spring until early Winter. An American Mussel Harvesters exclusive.

UMAMI OYSTERST - East Passage, Narragansett Bay , Rhode Island , USA
Yet 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, where strong tides wash billions of microscopic plankton over long-line suspended cages and ropes. Previously known solely for their wonderful Quonset Point Oyster®, Salt Water Farms has recently begun producing 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 2 ½ inch cocktail oyster certainly creates a lovely sensation for your taste buds as the initial salty flavor and sweet finish slides over your tongue. An American Mussel Harvesters exclusive.

WHALE ROCK OYSTER - Mystic River , Connecticut , USA
After the oyster seed is spawned in a hatchery in Noank , CT and grown to adequate size, juvenile oysters are then moved to cages in the historic, pristine Mystic River for their next stage of growth. Once the oysters reach adolescent size, they are transplanted on to the rivers' East and West Banks until they reach maturity. This growing method and constant oyster manicuring continually results in a solid, deep cupped shell encompassing a succulent offering from Mother Nature. Individually hand selected, the adult oysters average 3 ½ to 4 ½ inches. Cold New England waters produce a flavor that is immediately salt with a subtle mineral finish. Whale Rock Oysters are sure to compliment any dining experience. Availability is usually very limited while demand is usually quite high.

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