ATLANTIC OYSTERS
(Crassostrea virginica)

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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 range in size and shape characteristic of a Beaver’s tail.    Available year round.  An American Mussel Harvesters exclusive.

CANADA CUP OYSTER™ - Prince Edward Island, Canada
A round, 3 to 3 ½ inch medium choice, WILD harvested oyster from Prince Edward Island.  The consistent size and well-formed cups define this oyster.  A moderately salty flavor with a very firm meat; definitely a must have on your raw bar menu.  Availability is typically strong from Spring until early Winter.
An American Mussel Harvesters exclusive.

CAPE BRETON COCKTAIL OYSTER – Cape Breton, Nova Scotia, Canada
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.

CAPE COD BAY OYSTER – Cape Cod Bay,  Massachusetts, USA
Bordered on four sides by seawater, Cape Cod is actually an island (by the construction of a man-made canal at the base of the original peninsula) that reaches out like an arm into the cold currents of the northern Atlantic Ocean.  Dotted along the north side of this giant glacially formed sand dune, is a number of coastal towns and communities dedicated to harvesting their livelihood from the sea.  As expected, Cape Cod Bay is abundant with several species of clams, oysters, and pelagic fish throughout the year.  The river systems and that surround Cape Cod Bay distribute the right amount of freshwater to create the ideal environment for cultivating and growing quality shellfish.   A strong tide pulls flushes water from the bay two times each day.  These farmed oysters run approximately 3 to 4 inches in length and have been carefully picked and washed by hand before being harvested at the growing site. Shells will display wonderful earth tones and are a cinch to shuck. Supply can be easily impacted by weather so it’s recommended if you enjoy these oysters, be sure to let your AMH Sales Expert know your interest level when they become available.

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.

DAMARISCOTTA OYSTER - Damariscotta River Estuary, Maine, USA
This rich estuary has a long history of cultivated shellfish dating back to Native American ownership and occupation. The specific area in which they are grown has great volumes of cold water flowing and the river consists of some sharp ledges that allow the natural set to flourish as well.  After 3-4 years of handling the oysters are ready for market and your plate. Once harvested by divers from the lease site, the oysters are graded by size and shape, cleaned and then offered to you as Damariscotta Choice (3-4”).  During the coldest winter months, the oysters are transferred to cages deep on the bottom to protect them from the ice and snow gathering near the surface.  The Damariscotta’s have a classic Maine mild earthy flavor with varying swings of salt.

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.

MALPEQUE OYSTER – Malpeque Bay, Prince Edward Island, Canada
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. 

MILFORD HAVEN OYSTER - Milford Haven, Virginia, USA
Named after Milford Haven in Wales by Welsh immigrants in the 1600s, Milford Haven in Virginia is actually a body of water adjacent to Gwynn's Island and connected to the Chesapeake Bay.  Beautiful and pristine, the area has a rich history that dates to first settlers of the new world.  These oysters are a thick, 3 to 4 inch standard grade that contain relatively mild tasting meats.  An excellent oyster for the raw bar, especially when the Northern Atlantic stocks are buried in ice.

MILL POINT OYSTER – Prince Edward Island, Canada
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.

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 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.

NEWPORT CUPS OYSTER® - Narragansett Bay, Rhode Island, USA
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.

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.

NORTHUMBERLAND OYSTER – Pipers Point, PEI, Canada
A naturally occurring large standard grade oyster from Prince Edward Island.  This 3 ½ to 4 inch oyster has a very clean and crisp taste with a mildly fruity finish.  A truly satisfying experience for anyone who loves Atlantic oyster varieties.  Availability is typically strong from Spring until early Winter.

PICKLE POINT® OYSTER – Hope River, Prince Edward Island National Park, Canada
A beautiful farmed raised oyster with ivory lips, glistening meats and heavy, thick shell.  These 3 to 3.5 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 you palm, are a breeze to open and will deliver the firm, salty taste your patrons desire.  Most 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.  An American Mussel Harvesters exclusive.

PIPER’S POINT OYSTER – Pipers Point, Prince Edward Island, Canada
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.    

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 – New London Bay, 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 3.5 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.  An American Mussel Harvesters exclusive.

SALT AIRE OYSTER® - Prince Edward Island, Canada
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.  Availability is typically strong from Spring until early Winter.
An American Mussel Harvesters exclusive.

SHINY SEA® OYSTER - New London Bay, Prince Edward Island National Park, Canada
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 2.5” - 3”. 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.  An American Mussel Harvesters exclusive.

TATAMAGOUCHE OYSTER - Tatamagouche, Nova Scotia, Canada
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.

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.