1620 Oysters
Oyster Encyclopedia 1620 Oysters Chef's Notes Mason Bostwick · Executive Chef Virginica Nori brine + vegetal Best served raw Quick facts OriginJohn and Matt Nickerson, Plymouth, Massachusetts CCB42. SpeciesCrassostrea virginicaEastern…
Oyster Encyclopedia
Ad’Hélie Oysters
Ad'Hélie Oysters are farmed oysters from Tatihou Island. Known for creamy meat + mineral freshness, they are best served raw.
Admiral Oysters
Admiral Oysters are oysters from Mobile Bay. Known for creamy + cucumber finish, they are best served raw.
Akkeshi Kaki Oysters
Akkeshi Kaki Oysters are oysters from Akkeshi Bay. Known for clean + rich, they are best served raw.
Amelia River Oysters
Amelia River Oysters are wild oysters from The Amelia River. Known for briny + buttery, they are best served raw.
Aomori Pacific Oysters — Magallana gigas shell detail
Aomori Pacific Oysters
Oyster Encyclopedia Aomori Pacific Oysters Chef's Notes Mason Bostwick · Executive Chef Pacific Briny Raw or cooked Quick facts OriginMutsu Bay, Aomori Prefecture, Japan SpeciesMagallana gigasPacific oyster Flavor profileBriny ·…
Apalachee Bay Oysters
Apalachee Bay Oysters are farmed oysters from Apalachee Bay. Known for rich + slightly sweet, they are best served raw.
Apalachicola Oysters
Apalachicola Oysters are wild oysters from Apalachicola Bay. Known for briny + buttery, they are best served raw.
Aphrodite Oysters
Aphrodite Oysters are farmed oysters from East Coast. Known for clean finish, they are best served raw.
Island Creek Oysters — Aunt Dotty’s half shell, Saquish Neck
Aunt Dotty’s Oysters
Oyster Encyclopedia Aunt Dotty's Oysters Chef's Notes Mason Bostwick · Executive Chef Virginica Briny + Bold Best served raw Quick facts OriginSkip Bennett, Saquish Neck, Duxbury, Massachusetts. SpeciesCrassostrea virginicaEastern oyster…
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