KUMAMOTO -  Wa.  
Kumamoto oysters originated in Kumamoto Bay on the southernmost island of Japan, Kyushu.   Kumamotos are plump and succulent and have highly sculptured, fluted shells with very deep cups. These cups hold large amounts of delicious nectar. Their distinctly colored meats are firm and crisp, and the flavor is fruity and slightly briny. 

GIGAMOTOS- Wa.
Gigamotos look like a Kumamoto.  They are small, heavily fluted, and have an exceptional cup while the complex mineral/melon flavor composition will delight.

 
HOOD CANAL - Wa.   
These half-shell oysters are representative of exactly how good an oyster from the Pacific Northwest can be.  The shells of the Hood Canal oysters are deeply cupped, heavily fluted, with meats full, and the flavor profile is driven by the mineral laden shores and banks of the Canal. 

EAGLE CREEK -Wa.    
Eagle Creek oysters have thickened and hardened shells to protect their tender and delicious flesh.  Eagle Creeks are conditioned to close tightly, thereby retaining their life giving liquor. Eagle Creek oysters are graded as “choice”, and are roughly three to three and a half inches in length.

SOL AZUL - CA  
These oysters are harvested from cool waters with high salinity that shines through the complex flavors inherent to Pacific oysters. There are undeniable metallic overtones to the layers of flavors, and the abundant brine juxtaposes these. Meats are full, and seem to be more firm than silky. The shells are exceptionally clean.

Fanny Bay, BC
This Canadian grown pacific oyster originates out of the rich and productive waters of Baynes Sound located on the southern third of Vancouver Island. Beach cultured and harvested at a perfect half-shell size, these oysters are then brought to wet storage to keep fresh until shipped.

ROCKY PASS - Ak.   
Rocky Pass oysters are sourced through the Northernmost of the Pacific oyster’s range, Frederick Sound, Alaska.  The cold Alaskan waters lend a high level of salinity that is quite atypical of the species.  Flavors are more analogous to that of a North Atlantic oyster than a Pacific.  A delicate melon start gives way to a briny finish in this variety.  Shells are both dense, and deeply fluted, creating an easy to shuck, and aesthetically pleasing oyster.