Oysters (east coast)


“Eastern oysters tend to be milder than those farmed from the West Coast, although their taste and texture vary with location. The cold-water temperatures of New England slow down metabolism, producing slightly crisp, sweeter oysters; expect meatier, flabbier oysters with more saltiness as you work your way down the coast into warmer waters.”

– Sammysseafood.com

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Wiannos tend to be strongly mineral, a touch iodine, and beautifully briny. As wild-grown oysters, they mature slowly creating a richer firmer meat, taking three years to reach market size (three inches).



Additional information


Naked Cowboys Long Island, Wild / dozen, Wianno Cape Cod / dozen, Barcat Chesapeake Bay / dozen