Maestro Svp

Aspy bay

(Nova Scotia) Slightly salty, meaty

Bagaduce

Maine) Meaty, juicy

Beach Ange

(British Colombia) Briny flavour robust finish,cucumber taste

Beausoleil

(New Brunswick) Mild, mineral

Belon

(Nova Scotia) Medium size, hazelnut long finish

Black Pearl

(British Colombia) Small but with a lot of flavor, watermelon

Blackberry Bay

(Prince Edward Island) High salinity, meaty

Blue Point

(Long Island) Mild, plump

Bras D’Or

(Nova Scotia) Salty, juicy

Buckley Bay

(British Colombia) Sweet, vegetable finish

Cap-Breton

(Nova Scotia) Salty, meaty

Caraquet

(New Brunswick) Medium salinity, sweet, plump, firm texture

Carr’s

Prince Edward Island) Smooth, caramel, taste to body

Cavendish

(Prince Edward Island) Salty, sweet

Chedabucto

(Nova Scotia) Medium salinity, mineral

Chef’s Creek

(Washington) Salty, cucumber finish, meaty

Chincatinque

(Virginia) Light, vegetable finish

Chippigane

(New Brunswick) Meaty, strong salinity

Cockenoe

(Bay Harbor, Long Island) Strong salinity, earthy after taste

Colville Bay

(Prince Edward Island) Sweet, watermelon finish

Conway Cup

(Prince Edward Island) Mild, mineral

Cooke’s Cove

(Prince Edward Island) Mild taste, sweet finish

Cotuit

(Cape Cod, Massachusetts) Plump, fairly salty

Debob Bay

(Washington) Creamy, very salty

Duke

(Prince Edward Island) Sweet, grassy and earthy finis

Eagle Creek

(Washington) Creamy, mild salinity

Eel lake

(Nova Scotia) Plump delicious oyster intense taste, strong salinity, mushrooms

Fanny Bay

(Baynes, Sound, Vancouver Island) Creamy, cucumber taste

Fine de Claire

(France) Salty, meaty

Fire River

(New Brunswick) Briny flavour, juicy

Fox Island

(Nova Scotia) Very salty, juicy

Gems

(British Colombia) Creamy, grassy after taste

Gigamoto

British Colombia) Mineral, creamy, butter finis

Glidden Point

(Maine) Meaty, juicy

Gooseberry Bay

(Prince Edward Island) Salty, sweet

Grand Entré

(Magdalen Islands) Mild, salty, very meaty

Grosse île

(Magdelan Islands) Meaty, spicy

Gulf Star

Florida) Salty, juicy

Hamma Hamma

(Washington) Firm, mild

Hood Canal

(Washington) Deep cupped classic West Coast oyster, salty, mineral

Indian Creek

(Prince Edward Island) Sweet, earty finish

Island Creek

(Massachusetts) Juicy, citrus fruit finish

J’adore

(Prince Edward Island) Salty, sweet

Kawa Kawa

(New Zealand) Mineral, creamy, milky

Kusshi

(British Colombia) Cantaloup, cucumber

Kumamoto

(Washington) Originally from Japan, small oyster, exotic, butter finish

Lady Chatterly

(Nova Scotia) Light, salty, meaty, citrus fruit finish

Lamèque

(New Brunswick) Very salty, vegetable taste

Little Harbour

(Nova Scotia) Slightly salty, fatty

Lucky Lime

Prince Edward Island) Salty, sweet

Lucy’s Legs

(New Brunswick) Mild, mineral

Malaspina

Oregon) Medium size, creamy, succulent

Malagash

(Prince Edward Island) Salty, juicy

Malpeque

(Prince Edward Island) Easiest to eat, light in flavor, sweat mild finish

Marina Gold |

British Columbia) This oyster is grown in the remote and wild outer islands creamy full intense

Martha’s Vineyard

(Virginia) Salty, seaweed finish

Merigomish

(Nova Scotia) Slightly salty, mushroom taste

Mystic

(Connecticut) Salty, earthy, truffle

Nantucket

(New England) Sweet, mild, slightly briny, coppery finish

North Point

(Prince Edward Island) Light in flavor, sweet mild finish

Onset Bay

(Massachussets) Pronounced salinity, grassy, vegetable notes, lingering finish

Paramour

(Virginia) Creamy, ocean taste

Peaconic Bay

(Long Island) Small oyster, sweet, mild, a bit briny

Pearl Bay

(British Columbia) Mild, meaty, watermelon flavor

Pearl Point

(Washington) Medium size, slightly metallic, creamy texture

Pemaquid

(Maine) Firm, sweet, a hint of almond

Pickering Pass

(California) Light, juicy, mineral

Pickle point

(Prince Edward Island) Chunky, mild salinity, milked

Pine Island

(New York) Sweet, slightly salty, fruity

Prudence

(Rhode Island) Salty, mild, juicy

Pugwash

(Nova Scotia) Salty, sweet finish

Raspberry Point

(Prince Edward Island) Salty, sweet

Rocky Side

(Nova Scotia) Salty, juicy

Royal Miyagi

(Washington) Medium size, plump, creamy, kiwi flavor

Ruisseau

(Nova Scotia) Juicy

Sakannet

(Rhode Island) Mild, very tasty

Saint Simon

(New Brunswick) Small, salty

Salt Pond

(Rhode Islande) Mild salinity, crisp, clean ocean flavor

Salutation Co

(Prince Edward Island) Similar to Malpeque but sweeter

Samish Bay

(Washington) Mild, slightly mineral

Sea Angel

(British Colombia) Very meaty, vegetable taste

Shediac

(New Brunswick) Crisp full taste firm

Shiny Seas

(Prince Edward Island) Mild salinity, sweet grassy finish

Sinku

(British Columbia) West coast winner, honey melon flavor, creamy

Sister Point

(Washington) Delicate sweet flavor cucumber aftertaste

Shan Daph

(Nova Scotia) Meaty, slightly salty

Skokomish

(Washington) Creamy, buttery taste

Small islanders

(British Columbia) Fresh and sweet

Stellar Bay, Belon

(British Columbia) Meaty, very tasty

Stellar gold

(British Columbia) Cucumber and melon taste, sweet and creamy

South Lake

(Cape Breton) Salty, juicy

Snow Creek

(Oregon) Medium size, slightly briny finish

Spinney creek

(Maine) Mild salinity, crunchy, cooper finish

Steamboat

(Washington) Watermelon finish

Sweet point

(Cape Breton) Sweet and earthy taste

Summer Ice

(British Columbia) Sweet finish, very meaty

Tatamagouche

(Nova Scotia) Medium size, clean, crisp, lettuce like finish, best of NV

Top drawer

(British Colombia) This is a tray oyster a pampered oyster grown in fast moving tides sweet flavor, persistent finish

Thrumcaps

(Nova Scotia) Mild, vegetable and mushroom finish

Village Bay

(New Brunswick) Mild, mineral

Watchill

(Long Island) Salty, truffles

Wawenuk

(Maine) Juicy, chunky, briny

Wianno Mass

(Cape Cod) Sweet

Wellfleet

(Massachusetts) America’s favorite oyster, sweet crisp, salty, slight mushroom taste

Yaquino

(Oregon) Very salty, fruity finish