How they’re grown:N. SEA. oysters are grown on a 300-foot suspended longline system using a blend of Australian gear and French techniques. They're regularly air-dried and tumbled to build strong shells, deep cups, and toothy texture.
Why they’re unique: The farm sits at a rare convergence point in Banks Channel, where Atlantic salinity pushes through New Topsail Inlet and meets the currents of the Intracoastal Waterway. That collision of direct ocean salt and intracoastal flow creates a high-salinity, nutrient-rich environment – exactly what produces a great oyster.
Topsail Island itself is a narrow barrier island separating the Intracoastal Waterway from the Atlantic. Its name dates to the Golden Age of Piracy, when merchant sailors watched the horizon for the top sails of ships hiding behind the marsh.
Story: Conor is a second-generation oyster farmer whose uncle, John Finger, founded California's Hog Island Oyster Co. At eight years old (right after catching his first wave) Conor tasted his first oyster. His uncle's words stayed with him: "No oysters, no waves." Raised on the Chesapeake Bay, he watched the waterway's health decline throughout his childhood, which solidified his commitment to restoration. By high school, he was working on his uncle's farm, learning firsthand the environmental power of oysters.
Alyssa and Conor have known each other since that same age, teammates on a swim team long before they became business partners. After reconnecting at UNCW, they launched N. SEA. Oyster Co. in 2017.
On rare occasions, they harvest Divine Pines – a legendary "green-gilled" oyster that only appears when a sensitive algae called Haslea blooms in the Sound.
Whether working the longlines or hosting a Shuck & Chill at their Oyster Barn, the work comes back to what Conor learned at eight years old: no oysters, no waves. They're here to make sure there are plenty of both.
Consuming this product can expose you to chemicals including lead, which are known to the State of California to cause cancer and birth defects or other reproductive harm. For more information go to www.P65Warnings.ca.gov.
Your oysters keep in the refrigerator for 5-7 days! You can order a day or two early to make sure you have them in time for your gathering. They are totally fine hangin’ out in the cool air.
When you receive your package, pull them out of the box (these guys need a little fresh air!). Grab a mixing bowl and throw the mesh bag in the bowl so that the oysters don’t leak all over your refrigerator. Grab a damp cloth and throw the cloth over the bowl. You are good to go for the next 5-7 days. Doesn’t hurt to dampen the cloth each day to keep them moist and chilled.
Only put the oysters on ice before service. The oysters will actually die in the melted fresh water so do not store the oysters on ice. They will not like this.
We ship using FedEx Overnight service. You will receive tracking info after the label has been printed the day before your oysters are set to arrive. We do not require a signature – Fedex will leave your package at your doorstep.
Our ClimaCell thermal liners are made of 90% FSC certified virgin kraft paper and corn starch, which allows you to recycle the insulated liner at home along with the cardboard box. Not only are the liners water repellant, they’re just as insulating as traditional styrofoam AND they can be recycled up to 5 times. Saving the planet has never been easier.
"I always like to try new Oyster when they come out. Although these oysters are a good size and very tasty. They were a little harder to open. I broke the tip of my island creek oyster knife off. They were also a little dirtier than most of the other oysters I have purchased. I will not get them again"