Top 18 Oysters
in the World

​Prince Edward Aqua Farms is renowned for producing premium shellfish, particularly their Island Gold Blue Mussels, which have earned international acclaim for their delicate flavor and nutritional value. Cultivated in the pristine natural bays of Prince Edward Island, these mussels are rope-grown, resulting in top-quality, hearty meats harvested year-round. ​ The company is committed to environmental stewardship, implementing sustainable practices across all operations. This dedication is exemplified by their Ocean Wise certification, assuring consumers that their products are an environmentally responsible seafood choice. ​Beyond mussels, Prince Edward Aqua Farms offers a diverse selection of shellfish, including oysters, clams, and quahogs, all cultivated and harvested with the same meticulous attention to quality. Their modern processing facilities and skilled team ensure that each product meets the highest standards of freshness and excellence. ​Expand

Carlingford Oyster Company is an Irish seafood producer specializing in oysters. The company is based in Carlingford, a coastal town in County Louth, Ireland. Their oysters are cultivated in Carlingford Lough, an area known for its clean and nutrient-rich waters, which contribute to the oysters' distinctive flavor. Carlingford Oyster Company supplies both domestic and international markets, adhering to high-quality and sustainability standards.Expand

Ekone Premium Tinned Seafood is a brand specializing in high-quality canned seafood, owned and operated by the Taylor family, known for Taylor Shellfish Farms. This family farm focuses on shellfish cultivation with an emphasis on sustainability and environmental preservation. Their product range includes renowned smoked oysters, famous for their freshness and perfect taste. These oysters are harvested at their peak and then smoked in traditional methods, resulting in a rich and complex flavor. In addition to oysters, Ekone offers other products such as smoked mussels, tuna, salmon, and octopus, all carefully packed in environmentally friendly cans. The seafood is carefully harvested, smoked, and hand-packed at their family cannery in the Pacific Northwest. They pride themselves on sustainability and traceability, ensuring that each product is of the highest quality. In addition to smoked oysters, Ekone offers a range of tinned seafood including mussels, tuna, salmon, and octopus.Expand

Atlantic Edge Oysters, operated by Tethys Oysters Ltd, is located in Haverfordwest, Wales. The company specializes in cultivating and harvesting premium oysters in the pristine waters surrounding Pembrokeshire. They employ sustainable aquaculture practices to ensure the health of both their oysters and the local marine environment. Atlantic Edge Oysters is involved in the full production cycle from seed to harvest, providing fresh, high-quality oysters to their customers.Expand

Achill Oysters is a seafood producer located on Achill Island in County Mayo, Ireland. The company specializes in cultivating and harvesting Pacific oysters (Crassostrea gigas) in the pristine waters surrounding the island. Achill Oysters practices sustainable aquaculture to ensure the quality and environmental responsibility of their products.Expand

Cooley Oysters Ltd is an Irish company that specializes in the cultivation and export of premium oysters. The business is located on the Cooley Peninsula in County Louth, leveraging the nutrient-rich waters of the region to produce high-quality shellfish. They focus on sustainable farming practices to ensure long-term environmental and economic viability.Expand

Traditionally farmed in bays, inlets, and sheltered estuaries, Sydney rock oyster was the first aquaculture species in Australia. The oyster has a thick, smooth shell, while the flesh is silky and tender with a distinctively strong flavor. Available all-year round, it is best enjoyed fresh, with a splash of lemon juice and a dash of pepper, but it can withstand various culinary techniques such as steaming, poaching, grilling, or frying.Expand

Malostonske kamenice are fresh european flat oysters produced in the Mali Ston bay near the city of Dubrovnik. Special reserve Mali Ston bay, a protected area of nature, represents one of the last preserved habitats of this oyster species. The nearby river called Neretva and numerous underground freshwater sources add fresh water filled with minerals to the bay, making it an ideal area for oyster farming which is confirmed by the tradition dating back to the times of the Roman Empire. The unique ecological conditions in the Mali Ston bay, the optimal quantity and composition of the phytoplankton and the excellent quality of seawater directly reflects the quality and organoleptic properties of this valued product - one of the best raw oysters in the world. The oysters are best in March, and every year in Mali Ston on St. Joseph Day, there is a feast called Dani Malostonske Kamenice in honor of this natural delicacy from the sea. It is recommended to consume the oysters fresh with a drizzle of lemon juice.Expand

Huîtres Marennes Oléron are oysters from the Bassin de Marennes Oléron area in France, where shellfish farming is a principal activity. The oysters are matured and fattened on oyster beds after which they are sold fresh, live and unprocessed. There are quite a few varieties of these oysters, some of them rich in water and with a fine flesh flavor, the others greener, rounder, softer, firmer, crispier or with a more pronounced, long-lasting, hazelnutty taste, depending on the type of oyster. Generally, Marennes Oléron oysters have a refined, delicate, less bitter and iodized taste than that of open sea oysters. They are better protected, with a high-quality shell, and some have a green hue around the gills, due to the Blue Navicula algae, native to the region. The flesh grows significantly in the oyster beds, giving them a specific texture and flavor known as "oyster bed taste", which is first salty on the palate and then it becomes sweet. Pair the oysters with lemon, bread and butter for a complete, tasty appetizer.Expand

True Belon oysters are produced in the area around the French river Belon, and some say that they are some of the rarest oysters in the world. They have a flavor reminiscent of brine and an intense copper finish, and they are full of umami. These oysters are flat and round, with rippled green shells. However, in the 1950s, scientists brought these oysters to the Unites States of America, Maine in particular, where they are sold in a quantity of only 5,000 oysters per year.Expand

Whitstable oysters come from the oyster beds near Whitstable in Kent, and have a unique, fat, succulent meat full of zinc and Omega 3 fatty acids. They are harvested, washed and graded after three to five years of growing in the oyster beds, after which they are sold live and fresh. Visually, they are small, flat, round, bluish and firm, and are at their best if eaten in cold weather to fully experience their soft and creamy texture.Expand

Coffin Bay king oyster is a Pacific oyster of an impressive size hailing from the pristine waters of South Australia’s Coffin Bay. Unlike most oysters which are typically grown for about 18 months, these oysters are allowed to grow for up to 6 or 7 years. The extended growth period contributes to the oysters’ distinctive size, texture, and flavor, yielding shellfish of premium quality. When shucked, the giant-sized oyster shell reveals a large piece of flesh on the inside that's often ten times meatier than that of a normal-sized oyster. The meat is firm, yet tender and juicy, while the flavor is sweet and complex with a crisp saltiness and an intense, oceanic, lingering finish. Often featured among the world’s most expensive food items, these oysters are best enjoyed as they are, with an optional squeeze of lemon or lime juice.Expand

Maldon rock oysters are oysters that are sustainably grown and harvested from the oyster beds in Maldon, Essex. The oysters are characterized by their distinct flavor and meatiness, which is a result of growing in salt marshes. It’s recommended to enjoy them on the half-shell, but the oysters can also be fried in a pan or topped with various ingredients and baked. These oysters take three years to grow to market size. For the best experience, serve them on a bed of ice and samphire, and then add a squeeze of lemon juice, a splash of Tabasco sauce, or a drizzle of shallot vinegar on top.Expand

Delaware Bay oysters are eastern oysters of the Crassostrea virginica nomenclature, harvested from Southern Delaware Bay in the US. These oysters are prized for their delicate flavor and firm, plump meat. They have been harvested since the late 19th century, when they were sold to local oyster houses and restaurants across the country. The Bay is home to two types of oysters, one coming from the Cape Shore, and the other from the inner bay. The oysters from the Cape Shore have briny, sweet, and nutty flavors, while those from the inner bay have a milder flavor. Expand

Tasmanian oysters are sustainably grown and harvested oysters coming from the oyster beds along the north, east, and south-east coasts of Tasmania. They include two different species of oysters, namely the Pacific oysters (Crassostrea gigas), and the angasi or Australian flat oysters (Ostrea angasi). The first ones are an introduced species of cupped oysters, recognized for their firm flesh, large size, and a unique sweet-and-savory flavor with herbal notes. Angasi oysters, on the other hand, are native to southern Australia’s waters. These oysters have flat shells with firm meat that is said to be reminiscent in flavor to belon oysters and to be the most flavorful shortly after the harvest. High-quality, fresh Tasmanian oysters are available year-round on the island and the Australian mainland, but they are also exported to Asian countries.Expand

Known by various names, this pear-shaped oyster is native to both New Zealand and Chile. In New Zealand, it is mainly wild caught in the South Island’s Foveaux Strait, Golden Bay and Tasman Bay. Since it is a deep-water oyster, it dies after a couple of days, and it is often plucked and preserved in brine. The meat of bluff oyster is thick and round with a briny, creamy, clean, and sweet taste. It is best enjoyed fresh from the shell, usually paired with a drizzle of lime, but it can also be baked, fried, or added to soups and chowders.Expand