Oysters / Clams / Mussels

These Black Mussels are locally farmed offshore in Santa Barbara and are known for their fantastic flavor. Black Mussels are excellent steamed with white wine or tomato sauce or added to any seafood pasta. 

Blue Point Oysters are one of the most popular oysters from the east coast. Blue Points are roughly three to four inches in diameter with a relatively round shell, pronounced cup and are known for their mildly salty flavor and distinct pine and anise notes. These live oysters are best on the half shell or on the grill with garlic butter.

• Wild Caught Oysters
• Sold by the each 
• East Coast, USA

Our Manila Clams are tender and have a light, sweet taste. Farmed in Canada, these clams are great steamed, put into pasta or in any seafood soup or chowder.

Littleneck clams are a highly regarded variety of clams appreciated for their tender texture, and subtly sweet and briny flavor. These little marine treasures are celebrated for their versatility in a wide range of culinary applications. Steamed, raw, baked, or stirred into pasta or chowder, you can't go wrong with these tasty morsels. Littleneck clams are a nutritious choice, rich in protein, vitamins, and minerals like iron and zinc. They are low in calories and high in omega-3 fatty acids, promoting heart health and overall well-being.

• 5 - 6 clams per pound
• New Jersey
• Pricing per pound

These Pacific Oysters are grown using the rack and bag method in the pristine waters of the Guerrero Negro Lagoon, located next to the Vizcaino Bay which is influenced by the local California Current. These oysters are medium-sized, deep cupped, with firm, plump flesh and an excellent alkaline texture that stays on your palate. Kumiai Oysters have a unique flavor with a crisp saltiness and a sweet finish.

• Whole Oysters sold per each
• Oyster Shuckers Available
• Farmed, Baja California
• Plump and sweet

Eagle Rock’s are an inter-tidally grown oyster from Totten Inlet, which is in southern Puget Sound, Washington. The nutrient rich waters of the Puget Sound give the oysters a mildly salty taste, they are nicely shaped, deep cupped, plump and sweet.

• Sold by Each
• Puget Sound, WA

Minterbrook Oysters are grown around the Hood canal area of the Puget Sound. These oysters are hand farmed throughout the harvesting, sorting, and packing processes. The oysters are picked, graded, and then head back to the salt water to sit on the beach and continue their hardening process. Minterbrooks have a full cup with a very sweet and mild oyster taste.

• Farmed, WA
• Sold Whole per each 
• Shucked for $2.00/ea at Retail

Locally harvested Grassy Bar Oysters present a unique flavor profile influenced by the salinity and ecology of the waters that flow in and out of Morro Bay. A Grassy Bar Oyster hits the palate with a strong, briny flavor of salt and the ocean followed by the unmistakable freshness of garden cucumber and a lingering wet-river-stone minerality. We think they are best enjoyed with just a squeeze of lemon. 

• Sold by the each 
• Morro Bay, USA

Mediterranean Mussels are larger and meatier than Blue Mussels. They have full meats which fill the shell. The flavor is delicate yet complex, with a buttery texture.