Gulf Florida oyster from one of the state's largest bays — Tampa Bay's warm, shallow water and significant freshwater input from multiple rivers produce very sweet, plump oysters with minimal brine. Classic warm-water Gulf sweetness at its most pronounced.
Raw shellfish is a major allergen and carries inherent health risks. Editorial reference only.
Textureplump
Finishsweet
Pair with
Pinot GrisDemi-Sec VouvrayWheat Beer
Always start here
The reference version.
Nothing on it: brine 1, sweetness 5, minerality 1, umami 3 of 5, with a sweet finish.
What you'll tasteas it arrives
Brine
1
Sweet
5
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.Indian RiverIndian River LagoonFlorida's Indian River Lagoon is a long, warm, nearly enclosed estuary with almost no ocean exchange — its oysters are extraordinarily sweet with virtually no brine, plump, and rich from the lagoon's dense phytoplankton. The sweetest end of East Coast oyster production.
Taste them tonight
Shucking these yourself? The Oyster Kit
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