What Makes Oysters Special
Oysters have been consumed for thousands of years, prized by the Romans and celebrated in coastal cultures worldwide. Their flavor — known as merroir — is shaped entirely by the waters they grow in.
A single oyster filters up to 50 gallons of water per day, making them vital ecosystem engineers that build reefs and improve water clarity.
Popular Varieties
Kumamoto
Small, deep-cupped, mild sweetness and melon finish. Perfect for beginners.
Belon
Intense metallic, mineral-forward bite. Bold and unforgettable.
Blue Point
Classic East Coast. Medium salinity, clean finish, slightly sweet.
Gillardeau
The "Rolls-Royce" of oysters. Firm, nutty, long umami finish.
Sydney Rock
Creamy and mineral-rich with a distinct earthy sweetness.
Fines de Claire
Refined in salt marshes. Delicate, green-tinged flesh, hazelnut notes.
By the Numbers
Sustainability
Oyster farming is one of the most sustainable forms of aquaculture. They require no feed — filtering phytoplankton from water while removing nitrogen and carbon, actively improving water quality.