Cultivated on suspension lines in the chilly waters off the eastern reaches of the Acadian Peninsula of New Brunswick, Canada. These cocktail oysters have surprisingly high meat yields and a briny flavor, reinforcing the axiom that good things come in small packages.
These highly sought after and hard to find “Maine Flat” oysters are diver harvested in environmentally sustainable fashion. Our Maine Flats are distinguished by their large, round, flat shells and are driven by an intense mineral flavor which is quite unique in the oyster world.
Blackberry Point – Foxley River, Prince Edward Island, Canada
Our partners on the Foxley River produce some of the finest oysters you’ll find anywhere. The stock that is to become Blackberry Points are high-graded out of the general oyster population at an early age, and are meticulously maintained and manicured until they reach market size. This Blackberry Points are one of the most consistent large choice oysters available from this or any other region, and are characterized by large, full meats and a high brine content.
Blue Point – Long Island Sound, Connecticut, U.S.A.
This traditional Bluepoint is started from a natural set in the Long Island Sound. The juvenile oysters are relayed to several select sites where they are cultured into beautiful half shell oysters. These classic Bluepoints are a consistently sized, meaty oyster with a sweet, delicate finish.
Cavendish Cup - Malpeque Bay, Prince Edward Island, Canada
Our Cavendish Cup oysters are sourced from the icy cold waters of Northwestern Prince Edward Island. This region is world renowned for producing some of the finest oysters available anywhere. Graded as a large choice oyster, the Cavendish Cups will provide an unparalleled level of consistency and quality. Meats are full and firm, with a strong briny flavor profile.
Conway Cup – Conway Narrows, Prince Edward Island, Canada
Sourced from the Conway Narrows, in Northwestern P.E.I., these deep-cupped oysters are a terrific half shell variety. The Conway’s mild salinity and sweet, clean finish will be a welcome addition to any oyster menu. Conway Cups are available more or less year round, and are more-or less available everyday without a pre-order.
French Kiss – Miramichi Bay, New Brunswick, Canada
French Kiss oysters are farm raised off of New Brunswick’s Acadian Peninsula by the same folks who produce our ever-popular Beau Soleil oysters. French Kiss oysters are coming in at roughly three to three-and-a-quarter inches in length, are deeply cupped, and terrifically consistent in both size and shape. Meat yields are some of the highest you will find in any oyster, and the meats themselves lead with a medium-high salinity which yields to a bright finish.
Indian Creek – Malpeque Bay, Price Edward Island, Canada
Our Indian Creek oysters are a J.P.’s Shellfish exclusive product. Farm-raised in the cold, briny waters of Northwestern Prince Edward Island, the Indian Points deliver a level of consistency uncommon amongst Malpeques. Indian Creeks are highly brined, and are characterized by their deeply cupped shells and full meats.
J’adore – Malpeque Bay, Prince Edward Island, Canada
J’adore oysters stand as shining examples of just how good North Atlantic oysters can be when Mother Nature and man are working together toward a common goal. The J’adores are meticulously farm-raised before being planted on specific Malpeque Bay leases where they will finish their grow-out. J’adore oysters are roughly three and a quarter to three and a half inches in length, and are deep cupped. Meats are full, and are suspended in a medium-high salinity brine.
Katama Bay – Martha’s Vineyard, Massachusetts, U.S.A.
Our Katama Bay oysters are farm-raised within the protected confines of the Martha’s Vineyard estuary of the same name. The Katamas are coming in at roughly three-and-a-half to four inches in length, and are deeply cupped. Shells of the Katama Bays are exceptionally clean, and will shuck easily. Meats are full yet supple, and possess a bright salinity.
La Saint Simon – Shippigan, New Brunswick, Canada
These farm-raised cocktail oysters are grown-out on off-bottom leases hidden in the bucolic salt marshes of the Acadian Peninsula in northern New Brunswick. The delicate meats have a slightly salty flavor and a sweet finish.
We have started sourcing Lady Chatterley (Crassostrea virginica) oysters, which are grown out in the pristine waters of Nova Scotia. The Lady Chatterley’s are a “choice” grade oyster, meaning they possess a certain degree of congruity amongst themselves, and are marked by excellent cup definition, and thick, chip-resistant shells. Flavor wise, the Lady Chatterley’s possess a distinctive briny flavor which dominates from start to finish.
Cooke’s Cove Malpeque – Malpeque Bay, Prince Edward Island, Canada
Prized Malpeque oysters harvested in the cold, crystal-clear bays and inlets surrounding Malpeque Bay in PEI. Cooke’s Cove’s start with a overt brininess and have a clean, bright finish. Judged the World’s best oyster at the 1900 World’s Fair in Paris, France; The Malpeques are to many the very essence of what an oyster should be.
Mashpee First Light-Popponesset Bay, Massachesetts, U.S.A.
Mashpee First Light oysters are farm-raised by the Native American Mashpee Wamponoag peoples. The Mashpees have lived in this region of Western Cape Cod for thousands of years, and understand as well as any the importance of natural resources, and the delicate balance between man and nature. Mashpee First Light oysters are 3-3.25 in length, have dense shells, full meats, and a flovor which leads with a high salinity which yields to a bright, clean finish.
Mystic – Long Island Sound, Connecticut, U.S.A.
Our farm-raised Mystic oysters are grown out in and harvested from the nutrient rich waters off of Noank, Connecticut (N 41.33/W 71.99), and are some of the finest specimens I have ever seen from this region. The Long Island Sound and Block Island Sound converge right here off of southeastern Connecticut, and these two prevailing currents provide the nutrients and warmth to the waters off of Noank…And our Mystic oysters! Meats are full and firm, and possess a medium salinity which you can set your watch by.
Pemaquid Point- Damariscotta River, Maine, U.S.A.
We are proud to announce that we are now sourcing Pemaquid Oysters from Maine’s Damariscotta River. For eons, the Damariscotta has been renowned as one of the finest oyster grounds on the planet, and our Pemaquid Pointss are undeniably one of the best of the region. The dense, clean shells of the Pemaquids serve as the perfectly shaped vessels for the full, high yielding meats and crisp brine.
Harvested in Prince Edward Island these standard oysters are competitively priced, and will please those on the most austere of budgets. Looking for P.E.I. quality, salinity, and flavor at a rate more comparable to that of a mid-Atlantic/Gulf variety? This is the oyster for you!http://www.jpshellfish.com/salvation_cove_oysters.php
Tatamagouche oysters are grown and harvested in the waters of the Northumberland Strait of northern Nova Scotia, Canada. The Tatamagouche are representative of exactly how good a wild oyster can be. Shell strength is terrific, and the meats possess a distinctive brininess, which smacks of the North Atlantic.
Washburn Island- Falmouth, Massachusetts, U.S.A.
Washburn Island oysters are farm-raised in Falmouth, Massachusetts, which is located on the southern shore of Cape Cod...More specifically in Waquoit Bay (N 41.34/ W 70.32). After the spat is started in a series of upwellers, the oysters are moved to a cage and bag system where they complete their grow out. Washburn Island oysters possess a medium-high salinity and a bright finish. Washburn Island oysters are also available 12 months a year.
Watch Hill’s are meticulously tray-cultured in a pastoral coastal area in Winnapaug Pond on the southern Rhode Island coast. The unusually phytoplankton-rich waters they grow in create an oyster that is uniquely balanced in the mouth that has a salty tang and a clean finish.
Wellfleet – Cape Cod Bay, Massachusetts, U.S.A.
Grown out and harvested in the well-protected confines of inner Cape Cod, these large, deep-cupped oysters possess a medium to high level of salinity. The Gulf of Maine provides the inner-cape with a ceaseless supply of nutrients, and provides an idyllic setting for the grow-out of oysters. To many, the Wellfleet has come to epitomize everything a New England oyster should be.
This farmed raised oyster is grown-out in a select sub tidal area of the Damariscotta River in Mid-Coast Maine. Started from hatchery seed, Wiley’s grow into one of the best-tasting and most treasured New England oysters. They are characterized by full meat and a pleasantly briny flavor.
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