ALBA BRAS d'OR OYSTER
Bras d'Or Lakes, Nova Scotia, Canada Alba's choice oysters are farmed in the Bras d'Or Lakes of Cape Breton Island , Nova Scotia . Melissa and Bill MacLean catch seed oysters on collectors in early summer. In the fall they plant the seed in trays for over- wintering. After the second growing season the oysters are removed from the trays and planted on the bottom of their farm. Ice forms on the Bras d'Or Lakes 6 months of the year and it takes another three years for Alba's choice oysters to grow to their choice size. Like a fine aged wine these Alba Choice oysters have a fine cupped body and a chilled sophistication that touches the palate and the imagination.
|
BARNSTABLE OYSTER
Barnstable Harbor , Cape Cod , Massachusetts , USA Fished fresh daily from the Jewel's Island area of the north shore of historic Cape Cod , these are pearly white shelled treasures. Fall is a wonderful time to enjoy oysters and these Jewel's are at their peak with a medium choice size with full salty meats. Barnstable 's are available every day until mid winter.
|
BEAUSOLEIL OYSTER
Neguac , New Brunswick , Canada The Beautiful Sun's. One of our most consistently shaped oysters. Open the dark and heavy shell to see clear and cold liquor, deep in the cup, surrounding a firm and sensual oyster. Senses will absorb the salts of New Brunswick 's eastern reaches as the delicate pleasures of the farm slide by. Swallowing is finished with the pure ocean sweetness found only in this finest of Canadian crafted cups.
|
BEDEQUE BAY OYSTER
Salutation Cove , Prince Edward Island , Canada Island fishermen harvest with long handled tongs from the sides of small dories in Salutation Cove, Bedeque Bay . A farm raised small choice oyster from one of only 3 farms in the Bay, they were largely a well kept secret until their strong distinctive flavours became popular. The tastes come from strong tidal surges which funnel around Cranberry Point. They offer a deep round cup and are perfect "straight up" or with light lime.
|
CANADA CUP OYSTER™
Prince Edward Island , Canada A round, medium choice, farm-raised oyster from Prince Edward Island . Consistent size and well-formed cups define this oyster. Moderately salty, very firm meat, definitely a must have on your raw bar menu. An American Mussel Harvesters exclusive.
|
CONNECTICUT BLUE POINT OYSTER
Long Island Sound, Ct , USA These Blue Points are from specific areas in Long Island Sound where they have been farmed for hundreds of years. Started as small seed the juveniles are relayed to grow out in groomed areas where they develop into largely sized, choice oysters that are chock full of mouthwatering meats .
|
DELAWARE BAY OYSTER
Delaware Bay, New Jersey, USA This mid-Atlantic oyster has a firm texture and sultry meat. Varying in size and with a heavy shell, this choice shaped oyster is a great compliment to your menu. It is well served in a variety of preparations and presentations.
|
FANCY GOURMET CARRAQUETTE OYSTER
New Brunswick, Canada Farmed in the Carraquette area of New Brunswick. Second smallest Carraquette oyster on the market. 2 ¼" to 2 ¾" this ocean beauty is fantastic for your cocktail, oyster bar and restaurant platter presentation. The Fancy Gourmet also distinguishes itself by the plumpness of its salty white meat, the rounded deep shell, its tastiness and freshness of the ocean. 4 years old, available year round.
|
FANCY SWEET CARRAQUETTE OYSTER
New Brunswick, Canada Fancy Sweet ( the smallest Caraquette oyster on the market place ). From 1 ¾ in to 2 ¼ in . Very nice shell . Sweet beauty from ocean. Sweet by his smell and sweet by his fresh taste.
|
FLYING POINT OYSTER
Freeport, Maine, USA Flying Point oysters are a family-farmed product from the great state of Maine. In the spring of each year, oyster seedlings are purchased from local hatcheries and raised in a floating nursery system in Freeport's Maquoit Bay. In the late fall, when the oysters reach 1-2", they are planted directly on the bottom of the bay where the Cousins and Royal Rivers merge to finish their grow-out cycle. It is here in the nutrient-rich waters that the young delicacies develop their complex, sweet and salty flavor. From planting to plate, three years is necessary to perfect the shape and size of these specialty oysters. Available year round.
|
KATAMA BAY OYSTER
Katama Bay, Martha's Vineyard, MA, USA Similar to its' wild counterpart, farmed Katama Bay oysters reflect the salty taste of the cool waters where they are grown. Each oyster is carefully handled throughout the growing process so that the end result is a 3 to 3 ½ inch, deep cupped shell that, when shucked, presents beautifully on the half-shell. Katama Bays start off salty and finish with a smooth, sweet taste and is the perfect oyster for your raw bar or personal consumption.
|
MALAGASH THRUMCAP
Nova Scotia , Canada These small choice oysters are grown along the inlets and coves surrounding Thrumcap Island . These areas are fed by Amet Sound along the north central coast of Nova Scotia . Thrumcap Island is in a total wilderness area; there are no other people or industry around to impact growth. As a result, growing conditions and standards in these cold North Atlantic waters are terrific for these unique oysters. These mildly salty oysters have a slightly smoky mineral finish.
|
MALPEQUE (Choice) OYSTER
Prince Edward Island, Canada. This small choice oyster is the heart of the PEI oyster legacy with a wonderful taste that needs to be front and center in your raw bar. They have the distinct taste of the island with just the right amount of salt. Availability is very strong until late winter.
|
MALPEQUE (Standard) OYSTER
Prince Edward Island, Canada Iron and beryl, curvaceous, with her flaked shell hardened from centuries in the elements. This is a wild and robust Canadian stalwart, perfect for easy shucking and grilling with light lime. Culled from the glacial depths of Malpeque bay, the Eighty will bring the Maritimes to you. Available until the thickest of ice flows consume the Bay.
|
MARTHA'S VINEYARD OYSTER
Martha's Vineyard, MA Martha's Vineyard Island, Massachusetts, USA. Farmed for the classic oyster shape, the heavy shells have been carefully washed for perfect raw bar presentation. Shells have wonderful, earthy tones, markings of the sandy flats where they are raised. The Vineyard is renowned for clean ocean waters and food-rich currents, making these a lovely and delicious choice . Supply is limited, lasting from mid-April through winter, weather provided.
|
MILFORD HAVEN OYSTER
Milford Haven , Virginia , USA This is a standard grade oyster pulled from river mouth tidal beds. The shells are tinged with green with salty meats. Packed by the hundred, supply will last until approximately July.
|
MILL POINT OYSTER
Prince Edward Island, Canada A standard grade oyster, briny with a sweet clean finish. An American Mussel Harvesters exclusive .
|
NEWPORT CUPS OYSTER®
Narragansett Bay, Rhode Island, USA This oyster is farm raised in mesh bags, at several locations in Narragansett Bay, Rhode Island. These consistently shaped, full meat oysters are very salty, with a subtle fruity finish. Supply is limited though steady through the late spring until late fall. An American Mussel Harvesters exclusive .
|
NOVA SCOTIA ROUNDS OYSTER
Nova Scotia, Canada - Harvested from Eel Lake in the southern half of Nova Scotia. These round beauties are cultivated on the bottom of the brackish lake, which gives them their delicate yet salty taste. They take 4-5 years to reach market size. This time of year, they are harvested from below the ice by divers. Seed may be raked up at a smaller size and moved onto the lease site, often to improve salinity. Heavy shell is a result of the slow growth rates.
|
NORTHUMBERLAND OYSTER
Salutation Cove, PEI, Canada A larger grade oyster from Prince Edwards Island. Very clean and crisp with a mildly fruity finish. "A truly satisfying oyster!" Available late spring through early winter.
|
NUMBER 35's OYSTER
Cape Breton Island, Nova Scotia, Canada Number 35's began in the mist of Whycocomagh, where cold streams freshened ocean bays, creating the perfect home for this patiently-growing, 5-year old oyster. Cocktail grade, they are harvested with long cypress tongs when the sun is warm as tourists shoot film at the strong-armed baymen. As the days shorten, farmers move their crops to the river beds where currents outpace the freeze. With the snows, brave divers risk all below the pack to hand harvest the oysters where 35 years of living on the lake earns you the experience to know the beds, the tides, and the weather. They are clean, easy to shuck, have an excellent shelf life and bear the beautifully distinctive hard green shells, indicative of the plankton rich waters of the lake. Poplar boxes securely hold the classic emerald shells, which, in turn, hold in the very essence of that which fuels your passion for oysters.
|
PEI SELECT OYSTER
Prince Edward Island, Canada Our round (3 - 3 ½") choice oysters are raised for 5-7 years in the northern shores of Prince Edward Island. These oysters have a distinctly salty and clean flavor, firm meat and a smooth, sweet finish. These oysters are enjoyed at oyster bars across North America
|
PICKLE POINT® OYSTER
Prince Edward Island, Canada Ivory lips, slender skins with muted chestnut crowns, they are raked from P.E.I.'s icy sole. 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. Available immediately. An American Mussel Harvesters exclusive.
|
PIPER'S POINT OYSTER
Salutation Cove, Prince Edward Island, Canada Salutation Cove produces an oyster with a very deep, attractive cup. At a tantalizing 2 ¾ - 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!
|
PRUDENCE ISLAND OYSTER ™
Narragansett Bay, RI, USA This premium Narragansett Bay oyster is one of our most sought after oysters. Harvested and hand selected from secret sites near Prudence Island in the bay these medium choice oysters are a connoisseur's delight and a must have for any respectable oyster bar. These ocean gems grow in an environment rich in algae and plankton that produces a mouthwatering oyster with an unforgettable sweet, fruity finish.
QUONSET POINT OYSTER ®
East Passage, Narragansett Bay, RI,USA Salt Water Farms is a carefully sighted shellfish farm, producing a sustainable crop in the East Pass of Narragansett Bay, where strong tides wash billions of microscopic plankton over long-line suspended cages and ropes. Tall sets of trays swing in the currents as the virginica oysters filter the lush food supply. The taste is quickly salt yet finishes subtly sweet. With distinctly managed shapes and the deeply cupped meats that make these Rhode Island's favorite oyster, these are oysters of legends.
|
RAPPAHANOCK OYSTER
Virginia, USA Harvested from Mathews County Virginia (south of California and north of Gloucester.), these are the ultimate example of thick shelled Mid-Atlantic oysters. The dark shells are full of meats plucked from cold waters with temperatures hovering around 55degrees. This is a great time to enjoy some of the fullest shells and freshest, salty flavors of Virginia. Available through the winter.
|
RASPBERRY POINT® OYSTER
Prince Edward Island National Park, Canada Harvested from the most northern stock of oysters in North America. These oysters take 6-7 years to reach market size. They have a wonderful salty taste, clean flavor with a delightful sweet finish. An American Mussel Harvesters exclusive .
|
RED POINT OYSTER
Malpeque Bay, PEI, Canada A very convenient "Party Pack" of the finest small choice Canadian oysters. Packed fresh on the western shores of Malpeque Bay. Mildly sweet with a delicious licorice finish. Shipped to you in a smart, handled box, they will be available until January or February. An American Mussel Harvesters exclusive .
|
RESTO CARRAQUETTE OYSTER
New Brunswick, Canada Farmed in the Carraquette area of New Brunswick. The Resto Carraquette oysters is the second best by the shape of the shell and the most popular for restaurants, oyster bars and oyster party's. From 2 ¾" to 3 ½" the Resto is the appropriate choice for the chef's platter presentation. Deep shell and from a very nice look, the Resto is also very popular in fish markets and in special popular events. 6 years old, available year round.
|
RHODE ISLAND WILD OYSTER
Narragansett Bay, RI, USA On first impression our "wild harvested" Narragansett Bay oyster lives up to its name. Upon further examination the rough exterior gives way to a mild tasting, crunchy oyster. It is flexible enough to pair well with a light wine to leave you with a mellow satisfying half shell experience, or be complimentary to other ingredients in a cooked dish or chowder. The "Wild One" looks tough-acts mild, has character. SALT AIRE OYSTER®- Prince Edward Island, Canada A small yet exceptionally deep cupped oyster from Prince Edward Island. This oyster is sweet, plump, and juicy. Available mid May through mid January. From January through till May harvest is weather dependent.
|
SAVAGE HARBOUR OYSTER
Prince Edward Island, Canada Without a doubt, the north shore produces a fantastic oyster. Slow-growing (5-7 years to grow to market-size), with a deep cup, the meat is very firm, with a crisp salt start, and a sweet, minerally finish. Shell colouring varies from deep chocolate to emerald, depending on the time of year, and amount of sunlight they are receiving. Due to the still savage nature of this part of the world, these beauties are available from mid-April until mid-February. If you'd like to come on up and dive below the three feet of ice on our bay in March, you are more than welcome to help yourself to our oysters at that time of year!
|
SEA COW HEAD OYSTER
Prince Edward Island , Canada A truly unique name..A truly unique oyster. These oysters are named after a headland that juts boldly into the Northumberland Strait from the mineral rich soils of Prince Edward Island . This headland is marked by the historic Sea Cow Head lighthouse, which still serves as a warning to all approaching mariners. The Sea Cow Head Oyster is farm raised and cultivated from locally collected PEI seed. They begin the first years of their growth cycle in suspension bags. These are eventually transplanted directly on the bottom for at least three more years before reaching prime market size. This culture method produces consistent shape and a large choice grade. It's flavor profile includes a crisp salty brine and leaves no aftertaste. Clean, fresh Sea Cow Head Oysters are sold exclusively in the United States by American Mussel Harvesters, Inc.
|
SUNNYSIDES OYSTER
Prince Edward Island, Canada Harvested from the south coast of Prince Edward Island, this medium choice oyster is a mouthful. Extremely plump meats fill the deep-cupped shell. Moderately salty with a crisp clean finish.
|
TATAMAGOUCHE OYSTER
Tatamagouche, Nova Scotia, Canada A medium size salty and rich oyster from the northern coast of Nova Scotia. Availability is erratic but well worth the wait. This season runs from late May through the early winter months.
|
TOMAHAWK OYSTER
Menemsha Channel, Martha's Vineyard, Massachusetts For thousands of years the Wampanoag people have harvested high quality shellfish from Tribal waters on Martha's Vineyard . The oysters begin as seeds deployed in Menemsha Channel. This channel is the outlet to Vineyard Sound for Menemsha Pond and experiences vigorous tidal flow. Extreme currents provide excellent growing conditions making it possible for the oysters to flourish. The oysters are routinely tumbled, graded and restocked in mesh bags, which promotes their uniform rounded shells with well -defined cups. These medium choice oysters range in size from 3 - 3 1/2" and have been described as having a clean fresh and briny flavor with a slightly smoky finish.
|
WELLFLEET OYSTER
Wellfleet, Massachusetts, USA For over two hundred years Wellfleet Oysters have been recognized for their quality. The brand is often imitated but true oyster lovers know the quality. Both farm raised and wild harvest are enjoyed for their cold water mineral flavor.
|
WHALE ROCK OYSTERS
Mystic River , Connecticut , USA Spawned in a hatchery in Noank , CT. , 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 planted on the on the rivers' East and West Banks until they reach maturity. This growing method 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.
|
