There are as well different types of oysters that you may encounter. A slow cooker can can take your comfort food to the next level. But they are distinctly different from their West Coast cousins, with a larger tear-drop shape, smoother shell, and, while generally described as sweeter and brinier than Pacifics, the flavors vary drastically according to the water temperature and the individual bed in which they are grown. Original artwork for Chowhound by Bryan Christie Design. We carry both shucked and unshucked, wild and farmed. Some of the most savory oysters in the world come from a geographical arc running from the eastern end of Long Island, along the ragged Rhode Island coast, to Block Island, Cuttyhunk, and Martha’s Vineyard: the line marking the terminal moraine of the most recent glacier. These are the soft pretzels of the oyster world, chewy and salty and heaven with a cold beer. Oysterology Farms. Clearly, Americans are getting back their hankering for oysters, just like much of the rest of the planet. Virginica oysters are also well-known to those food lovers that always look to make the most out of their food experiences. Learn what those differences are below. An oyster from pristine waters. To put it in simpler terms, they are Pacific oysters, Kumamoto oysters, Atlantic oysters, European flats and Olympia oysters. “It’s very memorable,” says Travis. “American oysters have a different brininess to them than French oysters that is … Again, you don’t need to know all of them. The Island is the second largest oyster producing province in Canada and the largest oyster producer in Atlantic Canada. Consider it a love letter to oysters, just in time for Valentine’s Day. California, Oregon, Washington, and Mexico. Like all oysters, the flavor changes drastically depending on the water in which it’s grown and the time of year; however, Pacifics tend to taste mild, slightly sweet with fruit and vegetable notes as well as a good amount of brine and, often, a bit of metal. So below, allow an expert to acquaint you with a dozen types of oysters worthy of your attention. He wrote the actual book on oysters—two, actually—so you can trust him. Open UpHow to Shuck an OysterOysters, of course, are as iconic as they are polarizing; for every person who shivers in delight when a soft, slippery shot of brine slides down their throat, at least a dozen more shudder in disgust. Favorite varieties include Capital and Shigoku oysters from Washington, Kusshi oysters from British Columbia, and the coveted Hog Island Sweetwaters from … Atlantic Oysters This particular type of oyster has an important environmental value. This small, deeply cupped Pacific oyster is grown in a very unique process in the … But farmers will occasionally use their own proprietary names for their crop, such as Morro Bay Oyster Company’s Pacific Golds and Hog Island Oyster Company’s Sweetwaters. Credit: Lone Point Mobjack Bay, VA From $60 for four dozen; ilovebluesea.com. 2. It is smoother than the Pacific Oyster and not as deep shelled. Washington State aquaculturists, including Taylor Shellfish, Chelsea Farms, and Jones Family Farm, have been bringing them back, selling them to restaurants and directly to customers on the web. Time was an oyster was an oyster. Their semi-firm meat tends to be very sweet, often melony, with more nuanced floral notes. Blue Point Oysters are wild cultured along the Atlantic shores from Oyster Bay, Long Island to the mouth of the Delaware River. “You can find them in most major regions.”. Blog Library Oyster 101. Learn more about types of oyster species with this 9-page article and glossary of oyster facts, terms, definitions and general information. Here are the big five, so you know what exactly you’re slurping. Atlantic Oysters. Instead of being a certain type, however, the crassostrea virginica is rather the greater umbrella for many types of oysters that come from the Atlantic (that is why they are also called Atlantic oysters). Courtesy of Rappahannock Oyster Co. How to Talk About Oysters Like You Know What You're Talking About. European Flat oysters are native to the western European coast, stretching all the way from Norway to Morocco and into the Mediterranean. Blue Point Oysters are wild cultured along the Atlantic shores from Oyster Bay, Long Island to the mouth of the Delaware River. At the very least, you’ll get to vicariously appreciate their quirks. Atlantic Fish is located on the North Western Coast of Ireland, in beautiful Donegal, facing the open Atlantic Ocean. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. Virginia is the Oyster Capital of the East Coast, with over 40 million oysters sold each year since 2016, and if you have ever had a Virginia oyster, you know what all the fuss is about. Sligo Bay has numerous inlets with ideal conditions for the cultivation of oysters, and has a history of oyster cultivation over two centuries. 5 Well-Known Oyster Types 1. The bivalves have been a staple in American diets dating back to well before Europeans stepped foot on the continent. Oysters can be scary. The moss-colored, flat-shelled oyster is now harvested wild in New England and is farmed both in Maine as well as Washington State to a much smaller extent. American oysters differ as much as American people, so that the Atlantic Coast inhabitants spend their childhood and adolescence floating free and unprotected with the tides, conceived far from their mothers and their fathers too by milt let loose in the water near the eggs, while the Western oysters lie within special brooding chambers of the maternal shell, inseminated and … Atlantic oysters The Atlantic oyster, also known as Eastern oyster is tear-shaped and flatter than the Pacific oyster, with a heavy salty taste. Hog Island Oysters (Marshall, California) Why they’re delicious: One of the first farmed oysters to gain a cult following, Hog Island is still one of the best. Alas, all those oysters with all their different names boil down to just a few species we cultivate and eat. They are the oyster most likely to make you order another dozen. Closely related to the Pacific oyster, which also was imported from Japan, Kumos stay small and deep-cupped, and are revered by beginners and pros alike. Explore Bon Appétit Guide … You can download the original oyster identification poster here (from Rowan’s site, OysterGuide.com). The meaty, almost crisp meat has an intense minerality with strong, umami-laden seaweed notes and a long-lasting finish some would describe as gamey, the boldest flavor of all the oyster species. Food and Wine presents a new network of food pros delivering the most cookable recipes and delicious ideas online. By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. Types of Oysters. They described the gulf oysters as very meaty without the snap and sweetness of Kumamotos and others. A beginner-friendly variety for anyone new to seafood, these oysters are buttery, sweet, and firm. The big five is a very Eurocentric viewpoint.”. Back in the 1950s, European Flats seeds were purposely introduced to Maine from the Netherlands in hopes of bolstering North America’s oyster supply, but the fickle species did not take off as hoped and efforts to farm them were quickly abandoned. This Atlantic Oyster has come from an oyster appellation in Canada, and the name ‘Beausoleil’ translates to “beautiful sun” in English. Put oysters back in the bag, cup-side down so the liquor doesn’t leak. Herring. “The oysters are exactly the same, just grown in different places.”. Had McDonald’s opened shop in the 1850s, it probably would have served oysters rather than burgers. This provides a perfect environment for our shellfish to grow in. At times, aquaculturists will use other names for their Pacifics depending on the growing method used. All Rights Reserved. A decade later, wild populations began to grow along the New England coast. There are five major oyster species—Crassostrea gigas, Crassostrea sikamea, Crassostrea virginicas, Ostrea edulis and Ostrea lurida. Northern quahogs (Mercenaria mercenaria), also known as Atlantic hard-shell clams, live in intertidal zones on the Atlantic … These five are known by multiple names: Flat Oyster (also called Belon and European), Kumamoto, Pacific, Virginica (also called Atlantic or Eastern oyster). Samish Bay and Whidbey Island, Washington. The attractive shell is consistently fluted with a deep cup that many chefs and consumers prefer. Rappahannock Oyster Company serves up their fresh oysters. Instead of being a certain type, however, the crassostrea virginica is rather the greater umbrella for many types of oysters that come from the Atlantic (that is why they are also called Atlantic oysters). Snow crabs (Chionoecetes opilio) are also called rock crabs and are a type of Alaskan crab with long legs.This species of crab is also found in the cold seas around Alaska and in the North Atlantic Ocean. Beausoleil Oysters. Sometimes, as with Colville Bays, it means transcendent. Kumamotos are famously melon-scented, sweet, and firm, with none of the bitter or muddy aftertaste that makes some oysters challenging. The French Kiss is typically brinier with a finish that is subtly sweet. According to most in the know, you’re meant to chew at least a couple times (otherwise, can you even taste what you’re eating? Native oysters There are oyster fisheries all around Britain – particularly well-known beds lie off Essex, Kent, Dorset, Devon, Cornwall, the … Shucked Shellfish Specialty Shellfish Oyster Knives. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Shop Costco.com's selection of seafood & fish meat to find crab, salmon, cod & more from top brands. Cooking Tips To put it in simpler terms, they are Pacific oysters, Kumamoto oysters, Atlantic oysters, European flats and Olympia oysters. In the US, oysters grow in blooms of millions at a time on the coasts of Washington, California, Alabama, Maine, and others.The diversity found in US waters gives other famous oyster countries, like France, a run for its money. Beausoleil Oysters. “If you put out in front of ten people, eight would hate it and two would think it is the greatest thing they had in their life: it’s earthy and tastes like a car bumper—in a good way.”, Clockwise from far left: European flat, Eastern, Kumamoto, Pacific, and Olympia, | They’re both cultivated on North America’s Pacific Coast, often boasting a sweet, fruity flavor. Pacific oysters (including blue point oysters, Shigoku oysters and Kumiai oysters), Japanese oysters, and Atlantic Eastern oysters are some of the most popular types of oysters. Hog Island Oysters (Marshall, California) Why they’re delicious: One of the first farmed oysters to gain a cult following, Hog Island is still one of the best. It is not considered a beginners variety. Beach Plum Oyster. Generically known as Blue Points, Eastern oysters are also often named for their place of origin. They are a prime example of the “clean finish” style of Pacific oyster—light, salty, fresh, like a cucumber sandwich rolled in parsley. Always petite and clean-flavored, in classy black-and-white shells, Beausoleils make ideal starter oysters, with the delightful yeasty aroma of Champagne or rising bread dough.. Belon or European Flat Oyster Glidden Point Oyster, Kumamoto Oyster, and Moonstone Oyster; illustrated by Bryan Christie Designs. No oyster comes close to the power of the European Flat (often called Belon, after the famous French oyster of the same species). A general rule of thumb with Atlantic oysters is the farther north they’re grown, the brinier the flavor. The oyster: Pemaquid Species: Crassostrea virginica (Virginicas, East Coast oyster, Virginia oyster, Atlantic oyster) The East Coast oyster is the most popular of all types of oysters — according to the Smithsonian Marine Station, around 22 million pounds of these oysters are harvested a year. Here, page 6: Oyster Types Beginning With J to N. THE NIBBLE, Great Food Finds, is a gourmet food webzine with thousands of product reviews, recipes and articles, including types of oyster. Sometimes it’s a negative, indicating a lack of body and flavor. Their appearance is similar, with deep cups and fluted, pointy shells. Like all oysters, Crassostrea virginica is a bivalve mollusk with a hard calcium carbonaceous shell that protects it from predation. While cooking oysters makes them not only acceptable but extremely appealing to plenty (just witness the enduring popularity of oysters Rockefeller), certain connoisseurs of the raw bivalve often turn up their noses at even simply barbecued oysters. It is the skill of our producers, combined with the cold nutrient-rich waters of the state that make Maine oysters second to none. Wild Atlantic Oyster is the brand representing the oyster producers in Sligo Bay, on Ireland’s North West coast. Although other mollusks are capable of producing pearls, the emblematic bivalve making true, valuable, old-fashioned pearls is the Silver-lip Pearl Oyster, Pinctada maxima (Jameson, 1901), which may reach about 12 inches in size. … During the 1920's, the flat oyster was almost completely wiped out by massive mortality rates. When it comes to oysters, Maine has some of the finest in the world. Atlantic Oyster (Eastern) - This oyster is native to the Atlantic coast of the America's … And those numbers are expected to keep on rising. Maddening to open, and maddeningly good. What they lack in size, they make up for in flavor. California, Oregon, Washington, and Mexico. Herring is a small and nutritious oily fish that mainly lives in the Atlantic and Pacific oceans. Mercury Levels in Commercial Fish and Shellfish from 1990-2012 by Species And more than a century later, oyster populations are still at historic lows. “They’re slow growers and not that meaty,” says Ryan, who knows of fewer than a handful West Coast growers working with the species. COMMON TYPES OF OYSTERS. The oyster that begs the question: Nature or nurture? These small oysters are grown in floating trays in the harsh New Brunswick climate. We carry both shucked and unshucked, wild and farmed. Types of Atlantic Oysters. While all oysters have about the same texture (plump and springy), environmental differences manifest in the oysters' flavor, which range from briny to creamy to rusty to sweet to cucumber-y, depending on the type of oyster. Atlantic Oysters … There are five types of oysters in the U.S., and here's everything you need to know about them. Looking to amp up your beef stew but unsure where to start? Olympia oysters, the only oyster indigenous to the West Coast of North America, were decimated in the early 20th century due to pollution and overharvesting. Because of the range in temperature of the Atlantic, there are lots of different sized and flavored oysters, each one unique to its locale. All of those factors have made Pacifics the most popular oyster around the world, grown all throughout the Pacific as well as Norway, France, Morocco, and Namibia. Populations were once vast, but many have been greatly reduced out by over-harvesting. Gorgeous, ruffled shells holding consistently plump, white oysters with black mantles. Brassy because it tastes like metal, and because it is shamelessly bold, and because when it hits your tongue it slaps you awake like the opening blast of a bugler’s reveille. Like all oysters, C. virginica is a filter feeder.They suck in water and filter out the plankton and detritus to swallow, then spit the water back out, thus cleaning the water around them. It soon replaced the flat oyster on the Atlantic coast. The Croxton’s crop out of Virginia is a prime example of the wide-ranging, distinct flavor variations of the Atlantic. This signature oyster has nourished New York City for nearly 200 years, making resurgence in the restaurant scene nationwide through sustainable farming efforts in the 1990’s. These Pacific oysters … We can either eat them raw or cooked, and they provide a substantial amount of Zinc, copper, and B vitamins. Portuguese oysters (Crassostrea gigas), also known as giant Pacific oysters, are a larger variety (up to 10 inches) found in Europe and Asia. The oyster that put the fruit back in fruits de mer. Following is an excerpt from Rowan Jacobsen’s “A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America,” Bloomsbury USA (September 4, 2007). Hard Clams. ALL RIGHTS RESERVED. This excerpt was originally published on our site as part of the multi-page article “The Taste of an Oyster” on September 6, 2007. We specialise in the year round purification, packing and export of Live Irish Donegal Oysters & … At FultonFishMarket.com, we have several Atlantic oysters to choose from, including the French Kiss, Naked Cowboy, and Pink Moon. Kumamoto Oysters. ), but an oyster shooter is the only way some can stomach them. Famous as a Chesapeake oyster river for centuries. They grow and reproduce quickly, reaching market size in about two years. Romulo Yanes CR/Getty Images. Most species of edible oysters belong to the superfamily Ostreoidea. Atlantic Oyster [Eastern Oyster; Crassostrea virginica] This oyster is native to the East Coast of North America and the North American coast of the Gulf of Mexico. However, seeing as though each type is native to a particular region, you may not be able to enjoy them all unless you make it a point to look for them. This alphabetical list of twelve prominent varieties provides a good representation of the classic types. Always petite and clean-flavored, in classy black-and-white shells, Beausoleils make ideal starter oysters, with the delightful yeasty aroma of Champagne or rising bread dough. The Eastern Oyster (Crassostrea virginica) has a long history of production in Prince Edward Island. Shigokus are a Crassostrea gigas species, and typically gigas oysters have fluted and ridged shells as shown on the right.However, Shigokus are grown in hanging bags that never touch the ocean bottom, and they are constantly being tumbled by the height of the tide.This growout method produces a smooth mussel-like shell, firm meats, and deep cups, making the Shigokus distinct from its brethren. The oyster that put the fruit back in fruits de mer. Credit: Oysters are harvested from the majority of rivers, bays and estuaries around the Island; however, the western portion of the Island is home to the majority Tide-tumbled oysters, what some folks refer to as a “reserve” oyster due to the even deeper cup and more flavorful meat are often given different monikers. “All the different things in the environment combine to make a radically different oyster,” Travis says. Oysters taste different depending on where they’re sourced from. Oyster reefs also support the production of crabs and finfish valued at over $62 million annually. naturally found along the North American … Not as briny as some of the oysters from further south. “Melon” is a word that gets thrown around a lot when tasting Pacific oysters from the West Coast. Like all oysters, Crassostrea virginica is a bivalve mollusk with a hard calcium-carbonaceous shell, which protects it from predation. That's supposing you can get into them without slicing your finger off in the process. The taste, texture, appearance, and general je ne sais quoi of any given oyster varies greatly depending on what kind you’re eating (which is determined by where they come from) and even when you’re eating them. If you prefer the Totten Virginica to Pacific oysters raised in Totten Inlet, then chalk one up for the Eastern oyster. Flavor: Sweetwater oyster with a light cream taste. Art-deco-patterned, lavender-flecked Nootkas, in fact, taste strong, with hints of muskmelon and a flavor of cold, slightly sweet raw milk—animal, but good. The Five Types of Oysters by Chef’s Resources . Oysters. Learn more about types of oyster species with this 9-page article and glossary of oyster facts, terms, definitions and general information. Atlantic Oysters. All things being equal, all oysters are not the same. Atlantic Oysters. Where They Are Found: From the mouth of the Potomac River to North of the Rappahannock River. “The biggest differentiator is salt,” Ryan says. Wild Atlantic Oyster is the brand representing all 4 oyster producers in Sligo Bay, on Ireland’s North West coast. The Rochambeaus, grown nearby in the brackish water where the York River meets the Chesapeake Bay, are a bit saltier, slightly less sweet, and cleaner on the palate. Ain’t nothing on the Pacific side of Vancouver Island except orcas, sea lions, shellfish farmers, and the occasional kayaker. True oysters are a type of saltwater mollusk (phylum Mollusca). To be a full-fledged ostreaphile—an oyster lover—you can’t just pound Kumamotos or Wellfleets all the time. |, How to Stick to Healthy Eating Resolutions for the New Year, The Best Places to Buy Baking Ingredients Online, Easy Shortcuts To a (Mostly) Homemade Valentine's Day Dinner, 13 Easy Ingredient Swaps for Healthier Cooking, Easy Low Sugar Breakfast Recipes to Start Your Day Off Right, Keep Your Gut Healthy with These Probiotic-Heavy Foods, The Most Comprehensive Guide to Yogurt You'll Find on the Internet, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, How to Clean Your Dingy Baking Sheets So They Look Like New Again, A Guide to Essential Baking Tools Everyone Should Own, How to Host the Perfect Galentine’s Day Bash, How to Prepare a Hands-On Valentine's Day Finger Food Dinner, How to Throw a Beautiful Valentine's Day Party, The Most Romantic Valentine’s Day Cocktail Ingredients, A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America, download the original oyster identification poster here, 8 Easy Ways to Make Boxed Mac & Cheese Taste Like You Made It from Scratch, How to Clean & Maintain Your Wooden Cutting Board without Ruining It, 10 Clever Ways to Use Dryer Sheets That Don't Involve Laundry, Everything You Need to Know About Pepperoni, Pizza's BFF, Chefs' Favorite Caribbean Pantry Staples You Can Order Online. Food & Wine is part of the Meredith Corporation Allrecipes Food Group. These tiny yet tasty delicacies can be served raw, steamed, baked, fried, roasted…there really is no wrong way to cook oysters! Their appearance for a start; like a fossil on the outside and something prehistoric on the inside. Beausoleil Oyster, Belon Oyster (or European Flat Oyster), and Colville Bay Oyster; illustrated by Bryan Christie Designs. The oysters are then suspended for several days to purge any grit or sand. The dusky jade shells, when piled high, achieve the luminosity of moss on a rain-forest stump. The Big 5: Breaking down oyster types. Oysters Clams Mussels Crab. Colville Bays have plenty of body but also an addictive lemon-zest brightness. Blue Points are best enjoyed from September to July. "An oyster from the cold waters of Prince Edward Island. Stellar Bay Oysters. Penn Coves are multiyear winners of the West Coast’s Most Beautiful Oyster contest. Alongside organ meats like liver, oysters are one of the most nutrient-dense foods out there. © Copyright 2021 Meredith Corporation. As the oysters grow, they are spread over the sandy bottom. “The farther up the East Coast, almost everything is grown in the ocean: there’s not a lot of estuaries.”. Gigas, known as Pacific oysters, were brought to the United States from Japan in the 1920s to replace Washington State’s dwindling stock of native Olympic oysters (more on those in a bit). Along that arc, mineral-rich waters produce salty oysters with unparalleled stone and iron flavors, of which Moonstone is the reigning king. Two of the better-known Atlantic oyster varieties are from Blue Point in Long Island New York and Wellfleet oysters which grow in Cape Cod, Massachusetts. Available as 25 oysters. Their Rappahannock River oysters are sweet and buttery with full-bodied taste infused with rich minerality from the freshwater that washes down from the Blue Ridge Mountains and just a hint of salt. Copyright Rowan Jacobsen. “There are plenty of others in Asia; Australia has native varieties,” says Ryan. Light is a term often ascribed to PEI oysters. An oyster-shell mound, known as a midden, left by the Timucua in North Florida has shells dating from 600 to 2,500 years ago. We thought it was worth restoring and highlighting. All featured products are curated independently by our editors. Kumamotos have a lot in common with Pacific oysters. The Atlantic oyster is native to entire the Atlantic coast of North America and into the Gulf of Mexico. Oysters are sensitive to environmental influences because they filter water, absorbing not only the contents of the water but also subtle "hints" on other environmental factors. You need to explore the full range of styles and varieties. The Olde Salts, reared in the salty waters of Chincoteague Bay, off Virginia’s Eastern Shore, taste like being splashed in the face by a wave, full of brine with a clean, smooth finish. With a Maine oyster, you can expect a clean and briny flavor – a true taste of the sea. Common oyster varieties include: European oysters (Ostrea edulis) are a small species found on the Atlantic coast of England, Ireland, France, Belgium, and the Netherlands. Best Oysters in Atlantic Beach, North Carolina Coast: Find 12,176 Tripadvisor traveller reviews of THE BEST Oysters and search by price, location, and more. this link is to an external site that may or may not meet accessibility guidelines. This signature oyster has nourished New York City for nearly 200 years, making resurgence in the restaurant scene nationwide through sustainable farming efforts in … Whether you already adore oysters and want to get more familiar with them, or you want to try to start appreciating the nuances of oysters au naturel, the poetic words of Rowan Jacobsen can help guide you. If you prefer Totten Virginicas to East Coast virginicas, that confirms Totten Inlet’s revered status. Resources. Oysters support a viable commercial and recreational fishery that is an important part of North Carolina’s cultural heritage and economy. There is just one species of Atlantic oyster: the Atlantic Oyster (aptly named), which makes up about 85 percent of oysters harvested in the US. Abigail Pearl Oyster. The meat skews firm and crisp. Again, you don’t need to know all of them. These rich and musky oysters grow fat on the “algae farms”—mudflats—at the head of tiny Little Skookum Inlet, one of Washington’s oldest oyster sites. This may even mean a slight element of travel to enjoy some of these treats. Kumamotos take a lot longer to grow, three years opposed to just two, and are significantly smaller. Kumamoto Oyster. Wild Atlantic Oyster is het label van de vier oesterkwekers in de Sligo Bay aan de Ierse Noordwestkust. There are over 150 varieties of oysters harvested and sold in North America, yet they comprise a total of only 5 species of oysters. Types of oysters you are likely to encounter. So how is each unique? Explore our assortment of Atlantic oysters and their Oysterology profiles. For example, Baja Shellfish Farm out of Mexico calls their tumbled Pacifics Kumiai Oysters while Hama Hama has dubbed theirs Blue Pool. It is brassy, in every sense of the word. Like Pacific oysters, Atlantics grow and reproduce quickly. Rappahannock River Oyster, Skookum Oyster, and Totten Virginiva (Totten Inlet) Oyster; illustrated by Bryan Christie Designs. But it’s nurtured in the gentle algae baths of Totten Inlet, famous for producing full-flavored Pacific and Olympia oysters. They’re on a level with lobsters as far as associations with romance and special occasions, and Valentine’s Day in particular, but for most, they are certainly more challenging to truly appreciate than “bugs” (which allegedly have similar levels of ardor-enhancing zinc as the more famously aphrodisiac oysters, in case you’re looking for an excuse to stop eating them on the half shell). The only native West Coast oyster, once found from Baja to British Columbia, but now harvested commercially only in southern Puget Sound. Oysters are shipped live. In North America, Atlantic Oysters are known by where they come from, with names such as Apalachicola, Blue Point, Malpeques and Wellfleet. After 3-4 years of growth, they are ready for market. The extremely cold, salty water produces slow-growing oysters with fantastic texture and brine at the upper end of the register. A genuine Blue Point oyster also has a briny aftertaste. You know these oysters are clean, but clean waters do not necessarily make light-flavored oysters. Extremely mild oysters, exhibiting a simple sweet-butter flavor, they are easily overshadowed by saltier or fruitier oysters, so they don’t fare well in tastings. Here, page 6: Oyster Types Beginning With J to N. THE NIBBLE, Great Food Finds, is a gourmet food webzine with thousands of product reviews, recipes and articles, including types of oyster. Because of the range in temperature of the Atlantic, there are lots of different sized and flavored oysters, each one unique to its locale. Cooks Cocktails have a crisp clean finish and a … Different oysters, after all, work best as beer accompaniments, culinary stars, or exotic curiosities. In Washington State, for example, Olympia oysters must have a shell that is at least 2.5 inches long to meet its recreational harvest criteria, which is tough considering the majority of the ones sold commercially—and take three to five years to reach maturity—are only about the size of a 50-cent piece. These days shellfish aquaculture is booming thanks to sustainable farmers like cousins Travis and Ryan Croxton, who revived their family’s 19th-century oyster business, Rappahannock Oyster Co., back in 2001. “You won’t find them here.
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