J.P.’s Shellfish was built on (and continues to grow upon) a simple, timeless, and sound principle.  Align yourself with only the finest professionals in your industry.   The cornerstone of our operation is our alignment with reputable fisheries and the honest folks who run them.  Over the years, John Price has worked tirelessly in an effort to partner with only the finest in the industry.  Please click below to learn a bit more about one of our trusted purveyors.






Click below for the quickest, easiest way to get all the latest J.P.'s Shellfish news. Each and every week you'll receive an updated Newsletter containing pertinent information such on availability, trends in the industry, educational and sales tools, storage and handling tips, serving suggestions and much more.

ATLANTIC OYSTERS

Beau Soleil – Miramichi Bay, New Brunswick, Canada

            Cultivated on suspension lines in the chilly waters off the eastern reaches of the Acadian Peninsula of New Brunswick, Canada.  These cocktail oysters have surprisingly high meat yields and a briny flavor, reinforcing the axiom that good things come in small packages.  100 count Cocktail

http://www.jpshellfish.com/beau_soleil_oysters.php

Blackberry Point – Foxley River, Prince Edward Island, Canada

            Our partners on the Foxley River produce some of the finest oysters you’ll find anywhere.  The stock that is to become Blackberry Points are high-graded out of the general oyster population at an early age, and are meticulously maintained and manicured until they reach market size.  Our Blackberry Points are one of the most consistent large choice oysters available from this or any other region, and are characterized by full meats and a high brine content.  100 count Large Choice

http://www.jpshellfish.com/blackberry_point_oysters.php

Blue Point – Long Island Sound, Connecticut, U.S.A.

            This traditional Bluepoint is started from a natural set in the Long Island Sound.  The juvenile oysters are relayed to several select sites where they are cultured into beautiful half shell oysters. These classic Bluepoints are a consistently sized, meaty oyster with a sweet, delicate finish.  100 count Large Choice

http://www.jpshellfish.com/blue_point_oysters.php

 

Conway Cup – Conway Narrows, Prince Edward Island, Canada

            Sourced from the Conway Narrows, in Northwestern P.E.I., these deep-cupped oysters are a terrific half shell variety.  The Conway’s mild salinity and sweet, clean finish will be a welcome addition to any oyster menu.  Conway Cups are available more or less year round, and are available everyday without a pre-order.   100 count Choice

http://www.jpshellfish.com/conway_cup_oysters.php

 

Cooke’s Cove Malpeque – Malpeque Bay, Prince Edward Island, Canada

           Prized Malpeque oysters harvested in the cold, crystal-clear bays and inlets surrounding Malpeque Bay in PEI. Cooke’s Cove’s start with a subtle brininess and have a clean, fruity finish.  Judged the World’s best oyster at the 1900 World’s Fair in Paris, France; The Malpeques are to many the very essence of what an oyster should be.  CALL FOR SIZING/GRADES  

http://www.jpshellfish.com/malpeque_oysters.php

French Kiss – Miramichi Bay, New Brunswick, Canada

            French Kiss oysters are farm raised off of New Brunswick’s Acadian Peninsula by the same folks who produce our ever-popular Beau Soleil oysters.  French Kiss oysters are coming in at roughly three to three-and-a-quarter inches in length, are deeply cupped, and terrifically consistent in both size and shape.  Meat yields are some of the highest you will find in any oyster, and the meats themselves lead with a medium-high salinity which yields to a bright finish.  60 count Choice 

http://jpshellfish.com/french_kiss_oysters.php   

 

Indian Creek – Malpeque Bay, Price Edward Island, Canada

            Our Indian Creek oysters are a J.P.’s Shellfish exclusive product.  Hand harvested from the cold, briny waters of Northwestern Prince Edward Island, the Indian Points are graded out as a choice variety, and as such, are deeply upped and uniformly sized at roughly three and a half inches in length.  Flavor profile of the Indian Creek leans toward the moderate to highly saline. 100 count Choice

http://www.jpshellfish.com/indian_creek_oysters.php

J’adore – Malpeque Bay, Prince Edward Island, Canada

            J’adore oysters stand as shining examples of just how good North Atlantic oysters can be when Mother Nature and man are working together toward a common goal.  The J’adores are meticulously farm-raised before being planted on specific Malpeque Bay leases where they will finish their grow-out.  J’adore oysters are roughly three and a quarter to three and a half inches in length, and are deep cupped.  Meats are full, and are suspended in a medium-high salinity brine.  100 count Choice 

http://www.jpshellfish.com/jadore_oysters.php

Katama Bay – Martha’s Vineyard, Massachusetts, U.S.A.

            Our Katama Bay oysters are farm-raised within the protected confines of the Martha’s Vineyard estuary of the same name. The Katamas are coming in at roughly three-and-a-half to four inches in length, and are deeply cupped.  Shells of the Katama Bays are exceptionally clean, and will shuck easily.  Meats are full yet supple, and possess a bright salinity.  100 count Large Choice

http://www.jpshellfish.com/katama_bay_oysters.php

La Saint Simon – Shippigan, New Brunswick, Canada

            These farm-raised cocktail oysters are grown-out on off-bottom leases hidden in the bucolic salt marshes of the Acadian Peninsula in northern New Brunswick. The delicate meats have a slightly salty flavor and a sweet finish.  100 count Cocktail

http://www.jpshellfish.com/la_st_simon_oysters.php

Mashpee First Light-Popponesset Bay, Massachesetts, U.S.A.

            Mashpee First Light oysters are farm-raised by the Native American Mashpee Wamponoag peoples.  The Mashpees have lived in this region of Western Cape Cod for thousands of years, and understand as well as any the importance of natural resources, and the delicate balance between man and nature.  Mashpee First Light oysters are 3-3.25 in length, have dense shells, full meats, and a flovor which leads with a high salinity which yields to a bright, clean finish.  100 count Choice

Mystic – Long Island Sound, Connecticut, U.S.A.

            Our farm-raised Mystic oysters are grown out in and harvested from the nutrient rich waters off of Noank, Connecticut (N 41.33/W 71.99), and are some of the finest specimens I have ever seen from this region.  The Long Island Sound and Block Island Sound converge right here off of southeastern Connecticut, and these two prevailing currents provide the nutrients and warmth to the waters off of Noank…And our Mystic oysters!  Meats are full and firm, and possess a medium salinity which you can set your watch by.  100 count Large Choice   

http://jpshellfish.com/mystic_oysters.php

Nautilus Island - Bagaduce River, Maine, U.S.A.

         Nautilus Island oysters are sourced through the brackish waters of the Bagaduce River which empties into Down East Maine’s Penobscot Bay.  The Bagaduce oysters epitomize consistency in an oyster.  Flavor, size, availability, it’s all here.  I could go on and on…Perhaps I should just say this…The Nautilus Island oysters were featured at the James Beard House not too long ago.  Need I say more? 

100 count Large Choice

http://jpshellfish.com/bagaduce_oysters.php

North Haven - North Haven Island, Maine, U.S.A.

         North Haven oysters are grown out on the Mid-Coast Maine island which bears the same name.  The North havens are started in a system of upwellers in Hittie’s Pond, transferred to floated ADPI bags, and then hand planted for a bottom-culture finish.  All the North Haven oysters are diver harvested, and are Highly recommended November through May.  The North Havens are roughly 3-4 inches in diameter, and possess a strong briny flavor throughout the winter months.  100 count Choice

http://jpshellfish.com/north_haven_oysters.php

North Point – Conway Narrows, Prince Edward Island, Canada

            J.P.’s Shellfish North Point oysters are harvested from the Northwestern shores of Prince Edward Island, Canada.  The hard packed mud and clay sea floor of the region provides an ideal environment for the grow-out of the North Points.  It bears noting that the North Points are hand chipped and manicured during their grow-out.  As a result of this, the oysters possess a great cup depth and definition, further promoting liquor preservation.  This small choice variety possesses a delightful salinity and strong shell.  100 count Small Choice 

http://www.jpshellfish.com/north_point_oysters.php

        

Pemaquid Point- Damariscotta River, Maine, U.S.A.

            We are proud to announce that we are now sourcing Pemaquid Oysters from Dodge Cove, in Maine’s Damariscotta River.  For eons, the Damariscotta has been renowned as one of the finest oyster grounds on the planet, and the Pemaquids are undeniably one of the best of the region.  The dense, clean shells of the Pemaquids serve as the perfectly shaped vessels for the full, high yielding meats and crisp brine. 100 count Choice

http://jpshellfish.com/pemaquids_oysters.php

Salvation Cove – Salvation Cove, Prince Edward Island, Canada  

            Harvested in Prince Edward Island these standard oysters are competitively priced, and will please those on the most austere of budgets.  Looking for P.E.I. quality, salinity, and flavor at a rate more comparable to that of a mid-Atlantic/Gulf variety?  This is the oyster for you. 100 count Standard

http://www.jpshellfish.com/salvation_cove_oysters.php

Salt Pond Bay- Salt Pond Bay, Massachusetts, U.S.A.

            Our Salt Pond Bay oysters are farm-raised iin Eastham, Massachusetts; which is located at the extreme eastern tip of Cape Cod.  Salt Pond Bay itself is directly fed and by the high salinity waters of theNorth Atlantic.  Twice daily, the tides flood the bay providing the oysters with a ceaseless supply of nutrients. The Salt Pond Bay oysters are grown out by rack and bag suspension culture, which is acknowledged as an environmentally sustainable method of aquaculture.  Meats of the Salt Pond Bays are full, and possess a high salinity which is followed by a simple sugar finish.  100 count. Choice

Tatamagouche-Northumberland Strait, Nova Scotia, Canada

         Tatamagouche oysters are grown and harvested in the waters of the Northumberland Strait of northern Nova Scotia, Canada.  The Tatamagouche are representative of exactly how good a wild oyster can be.  Shell strength is terrific, and the meats possess a distinctive brininess, which smacks of the North Atlantic.  100 count Standard

http://www.jpshellfish.com/tatamagouche_oysters.php

Watch Hill – Winnapaug Pond, Rhode Island, U.S.A.

           Watch Hill’s are meticulously tray-cultured in a pastoral coastal area in Winnapaug Pond on the southern Rhode Island coast. The unusually phytoplankton-rich waters they grow in create an oyster that is uniquely balanced in the mouth that has a salty tang and a fruity finish.  100 count Choice

http://www.jpshellfish.com/watch_hill_oysters.php   

Wellfleet – Cape Cod Bay, Massachusetts, U.S.A.

          Grown out and harvested in the well-protected confines of inner Cape Cod, these large, deep-cupped oysters possess a medium to high level of salinity.  The Gulf of Maine provides the inner-cape with a ceaseless supply of nutrients, and provides an idyllic setting for the grow-out of oysters.  To many, the Wellfleet has come to epitomize everything a New England oyster should be.  100 count Choice       

http://www.jpshellfish.com/wellfleet_oysters.php

Wiley Point-Damariscotta River, Maine, U.S.A.  

          Started from hatchery seed, Wiley’s grow into one of the best-tasting and most treasured New England oysters. The Wiley Points are characterized by their full meat yields and a pleasantly briny flavor which is balanced by a crisp, sweet finish. 100 count Choice

http://www.jpshellfish.com/wiley_point_oysters.php

 

 

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