Alaskan Oysters thrive in the salt waters of Alaska's coastline because the water is so cold.  Alaskan Oysters don't reproduce in waters this cold, which makes for a high-quality half shell oyster with  sweet, plump meat the consumer enjoys.

Oysters have been farmed in Alaska since the early 1900s. Most Alaskan oyster farms are "mom and pop" businesses where the farmers take pride in working hard to produce the finest oysters available.

Alaska  oyster farms use suspended culture techniques, where oysters are grown in nets or perforated trays hung in deep waters. Alaska oysters can feed continually and avoid exposure to hot summer suns, cold winter winds, mud and sand. As a result of this coddled life, Alaska oysters are uniformly shaped with deep cups and plump meats -- perfect for serving on the half shell.

Alaska oysters are among the safest oysters in the marketplace, especially compared with other regions that operate under harvest limitations because of public health concerns. The reason may be the pristine Alaskan waters.  Alaska oysters are harvested from waters that rarely exceed 50°F.