Meet… Connecticut Oysters
Copps Island Oysters is a fourth-generation, family-owned-and-operated shellfish farm continuing a family legacy in oystering that dates back to the 1940s. They operate one of the last-standing traditional oyster farms in the United States, harvesting year-round from the deep, cold, nutrient-rich waters along the Connecticut coast. We've curated a wide variety of oysters from different farms around the country and world - take the tour!
100 count Oysters
5-7 days in refrigerator. Do not freeze.
Connecticut
Connecticut Blue Point Oysters have been a fixture on oyster menus since the early 1800s when wild oysters were harvested in Long Island's Great South Bay near the town of Blue Point, NY. These bottom-planted, Long Island Sound oysters are harvested from the famous oyster beds of Norwalk and Westport, Connecticut. Shallow waters, swift currents and sandy bottoms provide the conditions necessary for raising them to be unique in shape and color. A Queen Victoria favorite, these oysters are an American staple and a sure crowd-pleaser.
Copper Island Oysters have a mild brine with springy meats and a hint of ivory in color. Their taste is clean and slightly sweet, with a subtle mineral finish. Since they are grown in the cold, nutrient-rich waters of Long Island Sound, the oysters develop a well-balanced flavor—not too salty but still oceanic, making them approachable for both seasoned oyster lovers and beginners. Their texture is plump and firm, which adds to the overall experience.
Connecticut Oysters
Connecticut
Meet… Connecticut Oysters
Copps Island Oysters is a fourth-generation, family-owned-and-operated shellfish farm continuing a family legacy in oystering that dates back to the 1940s. They operate one of the last-standing traditional oyster farms in the United States, harvesting year-round from the deep, cold, nutrient-rich waters along the Connecticut coast. We've curated a wide variety of oysters from different farms around the country and world - take the tour!
100 count Oysters
5-7 days in refrigerator. Do not freeze.
Connecticut
Connecticut Blue Point Oysters have been a fixture on oyster menus since the early 1800s when wild oysters were harvested in Long Island's Great South Bay near the town of Blue Point, NY. These bottom-planted, Long Island Sound oysters are harvested from the famous oyster beds of Norwalk and Westport, Connecticut. Shallow waters, swift currents and sandy bottoms provide the conditions necessary for raising them to be unique in shape and color. A Queen Victoria favorite, these oysters are an American staple and a sure crowd-pleaser.
Copper Island Oysters have a mild brine with springy meats and a hint of ivory in color. Their taste is clean and slightly sweet, with a subtle mineral finish. Since they are grown in the cold, nutrient-rich waters of Long Island Sound, the oysters develop a well-balanced flavor—not too salty but still oceanic, making them approachable for both seasoned oyster lovers and beginners. Their texture is plump and firm, which adds to the overall experience.
Prepare & care
