Similar to wines that are influenced by the soil and climate they are produced in, oyster flavor profiles are influenced by the waterbodies they are grown in and the multiple environmental factors that influence the growing region. To capture some of the diversity that NC has to offer, we operate and collaborate with farms across southeastern NC.  Our flagship oyster, the Tarheel Tiderunner, is grown along the shore of the uninhabited Permuda Island National Estuarine Research Reserve in the renowned waters of Stump Sound.  Moving south, we produce the Topsail Topstone which is grown in the crystal‐clear waters of Topsail Sound behind Topsail Beach less than a mile north of New Topsail Inlet.  Our local favorite, the Masonboro Pearl, is grown in Wilmington’s backyard, Masonboro Sound! This farm is adjacent to the Masonboro National Estuarine Research Reserve.

If you are a connoisseur of oysters, you have probably tasted or heard about NC green-gill oysters. We are fortunate to have farms sited in waterbodies that experience this rare phenomenon. When conditions are right in the late winter and early spring, a specific blue-green algae can bloom. These algae belong to the Haslea complex and produce a blue-green pigment that is one of earths most potent antioxidants. When our oysters gorge on this algae, it stains their gills a shade of  Jade. When our oysters are dressed in green, we call them the Carolina Jade.