Texas Gulf oyster from the state's largest bay — warm, productive, and low in salinity, producing reliably sweet, plump oysters with minimal brine. The Texas oyster of choice for Gulf-style service.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
AlbariñoChardonnayTex-Mex Lagerhot saucelime
Always start here
The reference version.
Nothing on it: brine 2, sweetness 4, minerality 1, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
2
Sweet
4
Mineral
1
Umami
3
Acid
—
Details
Cultivationrack-and-bag · 12–18 monthsAppearancemedium · elongated
If you like this, try
ApalachicolaApalachicolaMild and immediately approachable — the opposite of a Belon or a high-brine Wellfleet. Butter and cream. Soft, plump flesh.Grand IsleGrand IsleLouisiana Gulf oyster from the barrier island of Grand Isle — the Mississippi River's enormous freshwater influence dominates, producing oysters with very low brine, exceptional sweetness, and a distinctly rich, umami depth unlike anything from the Atlantic coast.
Taste them tonight
Shucking these yourself? The Oyster Kit
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