Jonathan Swift once observed, "It was a bold man who first ate an oyster." Yet the concept of eating raw seafood has existed among primitives forever. One wonders how they discerned the delicious delight that lies inside tightly closed oyster shells.
How did they figure out what was inside? What serendipitous event revealed the briny, delicious oyster to our ancestors? Whatever happened, seafood lovers gratefully pay homage to that brave soul who "first ate an oyster" every time we down a couple-a-dozen on the half-shell.
Oysters are vegetarians that filter 25 gallons of seawater per hour seeking single-celled plants at the bottom of the sea's food chain called "diatoms." The finest Oysters are cultured at farms where ocean currents naturally replenish the supply of these nutritious diatoms. This constant exchange of water called "up-welling" is key to the superior quality of cultured oysters.
FARM 2 MARKET sells 8 different varieties of cultured oysters, all produced in the cool, clean waters at Penn Cove Shellfish Farms of Coupeville, Washington. Our product is harvested daily, carefully packed, and shipped overnight to any location in America. The result is a fresher, more delicious, healthier product than has ever been available.
Although most oysters are the same species, they have unique characteristics like wine varietals. These distinct attributes depend on the degree of salinity, water currents, and whether the ocean bed is sand or rocky.
Penn Cove Select Oysters 
Penn Cove Select Oysters are beach-raised near the junction of the Samish River and Whidbey Island's scenic Penn Cove, Washington State. They are cultured in netting suspended from rafts. Completely grit-free, and held live till ordered, they have a crisp, briny flavor and a fresh finish.
Snow Creek Oysters
From Discovery Bay on the northern end of Washington's Kitsap peninsula, Snow Creek Oysters are raised in trays. They grow in cold, clear waters on the majestic Straits of Juan de Fuca. They have lovely fluted shells, and a mild salty flavor.
Quilcene Oysters
Coming from the northwestern end of Hood Canal in Puget Sound, the beach-cultured Quilcene Oysters are farmed to the perfect "half-shell" size, and wet stored live until sold. They have a delicate texture and a clean aftertaste.
Evening Cove Oysters
Named after tranquil Evening Cove, these oysters are beach-cultured in beds. The unique appearance of their fluted shell creates a beautiful presentation. Evening Cove Oysters have a clean, smooth flavor and a fresh, briny finish.
Fanny Bay Oysters
The Fanny Bay Oyster originates in Baynes Sound. It is beach cultured and harvested at 3-4 inches in diameter. It is a medium saline oyster with a firm texture and a fruity finish.
Kumamoto Oysters
Originally from the Kumamoto area of Kyushu, Japan, this slow growing oyster is small (1.5-2.0 inches) with a very deep cup. The "Kumie" has a firm texture and a rich creamy flavor. The finish is buttery-sweet and mildly fruity, with just a hint of briny flavor. Its mild character makes this oyster popular with the novice half-shell consumer.
Discovery Bay "Belon" Oysters
The "oyster-lover's" oyster, the Belon is flat with a shallow cup. Its super briny flavor gives it a distinctive taste and brilliant finish. Consumed by the ancient Romans, cited to by William Shakespeare, the Belon is no longer available in France but harvested daily by the farmers of Penn Cove.
Olympia Oysters
No bigger than a silver dollar, the Olympia is the tiniest oyster available on the market. Prized by connoisseurs, the "Oly" is grown near Olympia Bay in northern Washington State. The clean taste and cucumber-like finish is perfect for novice raw oyster eaters.
Cultured Oyster Sampler
FARM 2 MARKET proudly offers an exotic sampler of sixty Pacific cultured oysters, featuring a dozen each of Snow Creeks, Pearl Points, Dabob Bays, Penn Cove Selects, and Willapa Bays. Savor the sinful delights of 5 different oyster varietals, and get a FREE professional grade oyster knife. Knife also sold separately.
| WARNING. . . WARNING. . . WARNING. . . |
Oysters from the Gulf of Mexico are responsible for numerous cases of food poisoning. Every year people get very ill or even die from eating these warm water oysters. There has never been a death associated with eating raw oysters that have been cultured. NEVER.
The inferior quality of wild oysters is a result of the declining health of the sea. Since oysters feed on the tiny organisms at the bottom of the food chain, their biological degradation is especially scary. How long before other species of wild seafood are also toxic? The sickly oysters in the wild are a warning as ominous as the chirping canary that falls silent in a coalmine. There is big trouble ahead.
Eating oysters on the half-shell is a luscious food experience to be savored and enjoyed. F2M offers the safest, freshest, most varied selection of cultured oysters ever available to the home oyster connoisseur. Mix and match to get precisely what you need. With a few clicks or a simple phone call, you can have an exotic raw-bar delivered overnight.
The only way to buy LIVE cultured oysters is FARM 2 MARKET!
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