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In Stock at J.J. McDonnell

September 2025

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Spotlight Oysters

St. Anne Oysters

Atlantic Coast of PEI, Canada

Chestnut brown, uniform size, hard shell for easy opening. Delicate flavor, crisp texture, crunchy finish with slightly sweet sea flavor

A larger, market size oyster with solid shells. Meaty texture and a pop of salt with a sweet finish.

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SPOTLIGHT OYSTER

St. Anne Oysters

Atlantic Coast of PEI, Canada

Chestnut brown, uniform size, hard shell for easy opening. Delicate flavor, crisp texture, crunchy finish with slightly sweet sea flavor

SPOTLIGHT OYSTER

Cotuit Oysters

Cotuit Bay, MA

A larger, market size oyster with solid shells. Meaty texture and a pop of salt with a sweet finish.

Monthly Feature Oyster

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Chesapeake Region

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These wilds are currently brought from bayside to finish in the ocean salt. Big meat, strong shell, salty.

A robust, meaty oyster with a rich creamy texture. They have a sweet, buttery flavor with a clean, crisp finish in a clean white shell

Great Wicomico, Northen Neck

Sweetgrass and butter with just enough brine and a clean finish. Tidal surges create a perfect environment for healthy, happy oysters!

Chesapeake Bay, Delaware Bay

Hard shell, full meat, wild. Great for cooking

St. Jerome's Creek

Petite grade of Skinny Dipper. A full meat cocktail oyster with soft salt.

Wild, full meats, strong shelled, bottom, spat on shell, clean taste.

Brockatonorton Bay, Assategue

All of the salt you’d expect from Maryland’s Atlantic coast, with a crab-like sweetness to finish. Float-raised cocktail shells are perfect for easy shucking.

St. Jerome's Creek

A plump oyster with an exceptionally deep cup, buttery flavor in a clean white shell, plump balance of sensations that we sometimes call “soft salt.”

Steamboat Wharf

Windmill Point, VA

Windmill Point, VA

A nearly perfectly round oyster with a very deep cup for a great meat-to-shell ratio. Rich and fatty meats have a clean and mild flavor with grassy notes.

Harvested in the brackish waters of the Chesapeake Bay. Blend of sweet mushroom and vegetal notes, followed by a salty miso finish. Plump and savory.

Southern Region

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Call Rep. for Availability

New England Region

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These oysters are bottom cultured in Cape Cod Bay. Avery’s are rich and flavorful with a seaweed finish, similar to a Wellfleet. These Oysters are rich and tastefully salty.

Barnstable Harbor, Cape Cod

Barnstable Harbor, Cape Cod

Cocktail Shells, sweet and salty with a mineral finish.

Long Island Sound

Fresh, crisp, firm texture, sweet aftertaste that sparkles with salinity and very mild smooth flavor.

Cherry Bomb Oysters

Mineral flavor up front and whispers of a crisp butter head lettuce finish. Tumbled for strong shell with a nice tear shape cup.

A larger, market size oyster with solid shells. Meaty texture and a pop of salt with a sweet finish.

Never seen such consistent, hard oysters pulled up from the wild before. These are large, perfect shucks with moderate salt.

Lucky Charms Oysters

The bay is located on the south shore of the Cape, in the quaint village of Yarmouth Massachusetts. The cages are set to take advantage of the incoming and outgoing current as it tumbles the oysters almost daily. This produces a strong shell with exceptionally deep cups. The objective of using floating cages is to capture more of the flavors from the tides than the surrounding vegetation The 3 ¼ - 3 ½” bronze shells were beautiful with a Classic teardrop shape and perfectly formed wide deep cups, impressive. Full Brine and Mineral flavor of the ocean with whispers of a crisp butter head leaf.

Nantucket Sounds

Eel River, Massachusetts

Eel River, Massachusetts

Balanced Brine, Plump texture and sweet notes to the finish

Pleasant Bay Oysters

Pleasant Bay Oysters are cultivated in Pleasant Bay near the town of Orleans on the Atlantic Ocean side of Cape Cod. The area is ideal for oyster farming because the estuaries here are rich in nutrients from the fresh water of multiple streams which mix with the clean, cold waters of the Atlantic. They are a rack and bag cultivated oyster. Dave’s methods include regular picking through the oysters to ensure a uniform shape, size and shell hardness. They take about 3 years to come to market size of 3”.

East Dennis, MA

East Dennis, MA

Red Raider oysters are grown on the sandy bottom of inter-tidal flats with 12 foot tides. This allows the shells to harden and adductor muscles to strengthen. These oysters have a medium to high salinity with a bright crisp finish.

Sunken Meadow Oysters

Cape Cod Bay, MA

A boutique option at an affordable price point, incredibly savory, strong brine, strong shells.

Wellfleet Harbor

Salty seaweed finish, choice heavy shell

Canada's East Coast Region

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North Thunder Shore

Plump, crunchy meats fill a consistently-shaped, clean cocktail shell.

A pop of salt from the North Atlantic! Smooth, salty, savory, and sweet meats in clean, solid, choice shells. Truly a unique oyster from one of the farthest Eastern points in Canada.

French Kiss Oysters

Miramichi Bay, CAN

Miramichi Bay, CAN

French Kiss Oysters are a Canadian oyster from Miramichi Bay. They are a suspension tray cultivated oyster, placed in mesh bags suspended from floating buoys. The natural movement of the waves, coupled with the ebb and flow of the tides, results in a natural, gentle chipping away of the shells as they rub and tumble against each other, giving French Kiss oysters deep cups and a perfect paisley shape. Oysters which spend their entire lives in suspension trays tend to have very brittle shells with weak abductor muscles (meaning they do not hold their liquor well after harvesting). To compensate for this, the folks at Negauc periodically flip the cages, and allow them to spend time out of the water which helps strengthen the oyster’s abductor muscle (as it has to close tightly in order to survive until the water returns). The result is an oyster with full, plump meats with medium body, a sharp brininess followed by a mild sweetness on the finish.

Big and Briny, the Malpeque is a wild oyster from the shores of PEI in Canada. Coming from super cold water for superior shelf life and an excellent price point.

Salt Grass Point

Salty up front with a very clean, crisp finish. Hard shell for easy opening.

St. Anne Oysters

Atlantic Coast of PEI, Canada

Chestnut brown, uniform size, hard shell for easy opening. Delicate flavor, crisp texture, crunchy finish with slightly sweet sea flavor

European (Special Order)

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Call Rep. for Availability

West Coast Region

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Shucked Product

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Count Oyster Gallons

Gallon containers of shucked oysters in water.

Select Oyster Gallons

Gallon containers of shucked oysters in water.

Select Oyster Pints

Retail jars of shucked eastern oysters.

Raw Bar Add-Ons

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Littleneck Clams

VA's Eastern Shore

VA's Eastern Shore

Small hardshell clams perfect for pasta sauces and appetizers, farm-raised in VA.

Littleneck Clams

Live Bay Scallops

Bay Scallops farm-raised right in our own backyard! Beautiful multi-colored shells and lively snapping action. Roast whole on the half shell or shuck to present just the adductor (the scallop), these sweet treats will brighten up any raw bar or appetizer menu.

Live Bay Scallops

Middleneck Clams

VA's Eastern Shore

VA's Eastern Shore

Medium hardshell clams perfect for serving on the half shell, farm-raised in VA.

Middleneck Clams

Eastern Coastal Waters

Eastern Coastal Waters

Large, wild caught hard-shell clams, also known as quahogs. Perfect for stuffing, roasting, and grilling.

Topneck Clams

J.J.MCDONNELL & CO.

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