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Oysters (selection)

The oysters season is from September to December!

Why this period?

The autumn months are periods when the water is hot enough where oysters are cultivated, which is conducive to their reproduction, they are then abundant and fresh for fans.

East Coast Oysters
Beau Soleil oyster	Cultured in New Brunswick, Canada, the Beau Soleil oysters are consistent. Their dark and heavy shell contains a firm oyster surrounded by clear and cold liquor, deep in the cup. Pure ocean sweetness, the Beau Soleil oysters are at their best served on the half shell.	Blue Point oysters	The Blue Point oysters live in the Great South Bay, in the Long Island Sound. Juicy, briny, firm and plump with a clean finish, these oysters are delicious on the half shell.
Bras d’Or oysters	These oysters take their name from the Bras d’Or Lake, Cape Breton, Nova Scotia, where they inhabits. Grown wild, the Bras d’Or oyster has a flat body and a curved shell. Its flavour is sweeter and less salty than Malpeque oyster’s. It is excellent served on half shell raw or baked. It is also good used in stew or barbecued.	Canadian Cove oysters	The Canadian Cove oyster comes from Prince Edward Island, Canada, but they are aquaculturally raised. They are excellent on half shell.
Cape Ann oysters	Found in northern Nova Scotia, Canada, the Cape Ann oysters are usually available from late spring to early fall. Clean and extremely crisp, these oysters are plump and very meaty. They are best served on half shell.	Caraquet oysters	These oysters take their name from the area where they come from, near Caraquet, New Brunswick, Canada. The Caraquet oyster is characterized by a large smooth brown, oblong shell. It has a sweet, plump and buttery taste, with a firm texture. It is best served on half shell.
Chesapeake Bay oysters	These oysters live in the Chesapeake Bay, both in Maryland and Virginia. Small to medium in size, they are characterized by their round shell with a small cup. The Chesapeake Bay oysters have a mild sweet flavour and there are excellent on half shell.	Cockenoe oysters	The Cockenoe oysters live on the Connecticut side of the Long Island Sound. Medium size with a round shaped shell, these oysters are full bodied and have a coppery flavour, and a moderately salty taste.
Cotuit oysters	These oysters are inhabitants of the Cotuit Harbor, Cape Cop, Massachusetts. Medium to large, they have a plump body and a fairly salty flavour.	Island Creek oysters	The Island Creek oysters are found in Duxbury, Massachusetts. These oysters are slightly crispy and have a high salt content and a subtle finish.
Island Pride oysters “French hooters”	The Island Pride oysters are found in Prince Edward Island, Canada. They are beautifully shaped, large, and uniform in size. Their texture is plump and firm.	Kent Island oysters	The Kent Island oysters come from the Chesapeake Bay, Maryland. They are characterized by a medium size, oval shell, a plump body and a clean flavour.
Malpeque oysters	These oysters take their name from the Malpeque Bay, Prince Edward Island, Canada, where they come from. The Malpeque oysters are small and have a pointed oblong shell. They have a slightly bitter, lettuce-like flavour, a clean aftertaste, and a firm juicy texture.	Moonstone oysters	Found in Narragansett Bay, Rhode Island, the Moonstone oysters are farm raised using bottom culture. Their unique crisp briny flavour makes them excellent on half shell, baked, fried or broiled.
Nantucket oysters	These oysters take their name from where they come: Nantucket, Massachusetts. They are available year long. Mildly salty, clean and crisp plump, these oysters are excellent on half shell.	Pemaquid oysters	These cold water oysters are found in Damariscotta River, Maine. The Pemaquid oysters are available during spring and summer. Bracing, they have a sweet and briny flavour.
Pickle Point oysters	The Pickle Point oysters come from Prince Edward Island National Park, Canada. They are irregularly available from early June through fall. These oysters grow slowly, and they are exceptionally fat and salty.	Pine Island oysters	The Pine Island oysters come from Oyster Bay Harbor, Long Island, New York. They are sweet and slightly saltier than other oysters living in east coast waters.
Pipes Cove oysters	Pipes Cove oysters come from Pipes Cove, which is one of the prime oyster producing areas since oyster cultivation began, in the 1880’s, in Long Island’s Peconic Bay. As is it surrounded by the richest of tidal wetlands producing concentrated nutrient levels, Pipes Cove is an excellent location where to cultivate oysters. The oysters have a salted iron flavour and a unique plumpness.	Prudence Island oysters	The Prudence Island oysters come from Narragansett Bay, Rhode Island. They are available from mid-September through mid-May. These oysters are well formed, and have a clean, sweet flavour.
Raspberry Point oysters	These oysters come from Raspberry Point, Prince Edward Island, Canada. It takes 5 to 6 years for them to grow and reach a shucking size. Because they grow in the cool clean waters off Raspberry Point, they are considered one of the finest eating oysters. The Raspberry Point oysters have a salty clean flavour, with a recognizable sweet aftertaste.	Rhode Island Select oysters	The Rhode Island Select oysters come from Nanaquit Pond near Sakonnet Point, Long Island Sound. Because of the presence of the algae in the cold waters where they live, these oysters have a green shell. Wild, they can be caught year round, but they spawn in the summer. These oysters have a briny flavour, and a firm crunchy texture.
Robin Island oysters	The Robin Island oysters are found in the Great South Bay, Long Island, New York. These are aquaculture oysters. They have a small round shaped shell, with a nice cup. The Robin Island oysters are salty and clean in flavour. They are excellent on half shell.	Salt Aire oysters	The Salt Aire oysters are found in Prince Edward Island, Canada. These oysters are small cupped, sweet, plump and juicy.
Salutation Cove oysters	The Salutation Cove oysters are found in Nova Scotia, Canada. They have a clean taste, with well-balanced saltiness.	Tallmadge oysters	The Tallmadge oysters live on the Connecticut side of the Long Island Sound. Small to medium in size, these oysters have a deep cup. They are characterized by a mild ocean flavour, with a salty taste.
Tatamagouche oysters	The Tatamagouche oysters come from northern Nova Scotia, Canada. They are available from late May through the early winter months. These oysters are medium in size and have a salty rich taste.	Watch Hill oysters	The Watch Hill oysters are found in Winnapaug Pond, Rhode Island. These small oysters are farmed raised. These oysters are considered the sweetest and the most flavourful New England oysters.
Wellfleet oysters	These oysters are cultured in a tidal basin in Cape Cod, Massachusetts. Small to medium in size, the Wellfleet oysters have an oval shell, and a moderately salty, and clean crisp flavour. They are excellent on half shell or as Oysters Rockefeller.	Westport oysters	Cultured in Westport, Massachusetts, these oysters come from Cape Cod. The Westport oysters are mildly sweet and bracing. They are excellent on half shell, as well as baked or fried.
West Coast Oysters
Deer Creek oysters	The Deer Creek oysters come from Puget Sound, Washington. These extra small oysters are 2.5 inches long. They have a full fresh briny and crisp flavour.	Fanny Bay oysters	The Fanny Bay oysters are found in Nanaimo, British Columbia. These oysters are characterized by a fluted ivory shell that is easy to open. These firm oysters are very salty and sweet, with a pronounced cucumber finish.
Gold Creek oysters	The Gold Creek oysters live in southern Puget Sound, Washington. These oysters have a full cupped, hard shell of 3-4 inches long, and a full flesh meat, which is firm, briny and crisp. They are one of the Puget Sound favorite oysters.	Goose Point oysters	The Goose Point oysters take their name from Goose Point, in Willapa Bay, Washington, where they come from. These oysters have a very deep cupped shell, which is reddish around the edges. They have a mild flavour.
Kumamoto oysters	The Kumamoto oysters are cultured from British Columbia to Mexico. These oysters are small and have a deep cup. Their meat shows a slightly green tint and dark mantle. They have a smooth buttery texture and a sweet, slightly fruity flavour. They are not very salty.	Kusshi oysters	The Kusshi (or Kushi) oysters live in Cortes Island, British Columbia. They have a smooth, unique round shaped shell, and they are easy to open. The sweet meat overflows from the shell upon opening.
Olympia oysters	The Olympia oysters come from Puget Sound, Washington, and Humbolt Bay, California. Originally, these smallest North American oysters grew wild from Alaska to California. These oysters have a tiny, round and flat shell. They have a robust flavour, with a mild coppery aftertaste.	Pearl Bay oysters	The Pearl Bay oysters come from Pearl Bay, British Columbia, and are cultured in deep waters off the coast of BC. They have a tender, mild and lemony taste, with a clean finish.