Varieties
Pacific Oyster (Miyagi)
Crassostrea gigas — the most widely farmed oyster on earth, with almost no fixed flavor identity. What a Pacific tastes like depends almost entirely on where, how, and how long it was grown.
Varieties
Carlingford Lough
Where the Cooley Mountains meet the sea. Pacific oysters of unusual quality — deep-fleshed, moderately briny, clean sweet finish. A fixture on the best Dublin and London menus.
Varieties
Galway Native
One of the oldest continuously harvested oyster appellations in the world — wild, seasonal, and carrying the hazelnut-copper character of O. edulis in its most approachable form.