SIZE: 2.5"-3"

Farming Technique: Floating Bags and crated come winter months. Harvested at 18-24 plus months

Tasting Profile: Delicate yet plump meat upfront brine and touch of earthy seagrass undertones.

SIZE: 3"- 3.5"

Farming Technique: Floating Bags and crated come winter months. Harvested at 24-36 plus months

Tasting Profile: Plump meat with upfront pronounced brine and subtle earthy tones of seagrass.

SIZE: 3"-5.5"

Farming Technique: Bottom Planted Oysters in the intertidal zone and hand picked at low tides. Distinct green and fluted shell.

Tasting Profile: Delicate textured meat, with a notable balance of brine and earthy tones from seagrass.