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In North Carolina, oysters are cultivated to provide a sustainable source of seafood. Cultivated oysters have unique regional flavors that stem from subtle differences in local conditions at each growing site. For example, some growers raise their shellfish near ocean waters, which gives them a salty taste while oysters raised closer to fresh water are mildly salty.

According to author Rowan Jacobson, author of A Geography of Oysters and The Essential Oyster, “something about oysters resists every effort to describe them.” Like wine, oysters can have complex flavor profiles. They might first taste salty, then sweet, and end with a floral or fruity finish.

Learn more about NC cultured shellfish