As a devoted ostreaphile, I am completely infatuated (borderline smitten) with oysters. There are over two hundred unique oyster appellations in North America today and I'm determined to try as many kinds as I possibly can and report back on their unique characteristics. Below is a list of the appellations that I've tried, when, and where. While you might find some interesting in the big list, but may find my "favorites" or "recommendations" list more helpful.
East Coast
Belon (wild) from Maine
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
Known for their bold, unabashed brassy taste. However, I couldn't identify any metallic notes in the ones that I ordered. It laid in a flat shell and wasn't too salty or briny.
Pemaquid from Maine
Enjoyed at the Mermaid Oyster Bar on 1.5.10 | View entry
The meat is large, firm, chewy, and briny. It's held in a narrow and long shell. It has a lemony zest to it, that is truly enjoyable when you're able to chew on it for so long.
Spinney Creek from Maine
Enjoyed at the Ivy Manor Inn, Bar Harbor on 7.2.10
I savored this large and robust oysters in two ways: naked and dressed as "Full Russian," which means soaked in Stolichnaya Gold Vodka and topped with crème fraîche and American Sturgeon caviar. The oysters themselves were about 3 inches in length and were fat, creamy, chewy, and firm. They were as salty as you'd find a saltine, not very briny, and had a wonderful hint of seaweed on the nose. The abductor muscle was slightly crunchy and sweet. I also loved the "Full Russian" treatment. It just took this luxuriously sensual food item to the next level. The tart cream balanced the stringent alcoholic taste of the vodka well, while the caviar just added an exotic seasoning to it all. I'd love to try to recreate this combination at home.
Waweknauk from Damariscotta River Estuary, Maine
Enjoyed at Essex Restaurant on 6.16.10 | View entry
This oyster has a large shell (3.5-4 inches), but the oyster contained it in is not even half the size. It's disheveled layers of meat had a pointed saltiness to it which then was complimented by a slightly sweet, lemon aftertaste. It also tasted a bit smoky, like cured ham.
Wiley Point from Damariscotta River Estuary, Maine
Enjoyed at the Mermaid Oyster Bar on 7.26.10
A pop of salt faded into oblivion as the sweet, citrusy tastes within the oyster emerged after a few chews. This oyster possesses a wonderfully fresh brininess, but a clean finish. The meat is moderately firm and crisp-- quite refreshing for the summertime.
Island Creek from Massachusetts
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
Distinctively salty and briny, like most Massachusetts oysters. A fresh gulp of seawater. I would recommend these to salt-lovers.
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
This time around, the oyster tasted quite different from my first experience. The meat was thin and low on flavor. The only good thing I can say is that the liquid was very refreshing.
Enjoyed at the LUCKYRICE Night Market on 4.30.10
The Setai, South Beach, Miami booth had a delicious duo of crisp fried pork belly, kim chee over an Island Creek Oyster. I got to try the oyster both with the kim chee (which overpowered the flavors) and raw. The raw oyster was quite plump, juicy and salty. They came directly from the source (an Island Creek Oysters rep was there) and I discovered that they can ship directly to homes at $18 per dozen. Not bad!
Martha's Vineyard from Massachusetts
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
In comparison to the Island Creek, these oysters were less salty. After a bit of chewing, they tasted like seaweed from a savory miso soup. I think this was my favorite of the tasting.
Enjoyed at the Mermaid Oyster Bar on 1.27.10 | View entry
These monster 2.5-3 inch beauties were incredibly delicious. They must have also been extremely fresh, judging by the plentiful amount of liquid contained in the shell. After slurping down the light and miso soup-ish body, I was able to chase it with a gulp of the sweet salt water left in the shell. These MV's were even better than the ones that I had Grand Central Oyster Bar!
Wellsfleet from Massachusetts
Enjoyed at the Mermaid Oyster Bar on 1.5.10 | View entry
Contained in a 2-inch light-colored shell, this oyster tasted like the fresh sea. There's a good amount of saltiness in that small body. It's briny, but it finishes lightly and leaves a clean feeling in your mouth like a salt gargle followed by seltzer water.
Beavertail from Narragansett Bay, Rhode Island
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
This rather large and plump oyster had a nice balance of saltiness and brininess. It was pleasantly chewy, sweet, and grassy.
Enjoyed at Essex Restaurant on 6.16.10 | View entry
It really does sort of resemble a beaver's tail! This large (4 inch) and deeply cupped oyster has a bold, briny, buttery flavor. This oyster is easy to like.
Hog Island from Rhode Island
Enjoyed at Aquagrill on 5.2.10
Aquagrill listed the Hog Island oyster to be from California, but opon tasting one, I knew that there was something suspiciously not-Californian about them. So I looked the Aquagrill website and I discovered that they were actually from Rhode Island. These oysters were quite salty. The saltiness, which tends to just stay at the front of the mouth, actually moved into the back of my throat. It wasn't necessarily unpleasant, but definitely not what I was expecting.
Moonstone from Rhode Island
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
As I consumed my first Moonstone, I experienced an elaborate flavor story. First, the saltiness hit. Then it turned subtly sweet and full of mineral flavors. It finished with a crisp cucumber after taste.
Point Judith from Rhode Island
Enjoyed at Mermaid Inn UWS on 5.28.10
Have you ever had the Chicken of the Sea canned oysters? I love them; believe it or not, they were probably the first kind of oysters that I was introduced to. The intense smoky and salty taste is always the same (thanks to industrialization), which makes them a reliable snack. The Point Judith oysters reminded me of that nostalgic flavor. The texture of the meat was smooth, silky, a bit creamy and almost jelly-like in some parts. The liquid was fairly salty, but it wasn't retained in the meat.
Potters Moon from Rhode Island
Enjoyed at Aquagrill on 5.2.10
These itty bitty (1-1.5 inch) oysters packed a huge salty punch! Their small, chewy bodies bursts with a big and briny taste of the ocean.
Umami from Rhode Island
Enjoyed at Aquagrill on 5.2.10
For an oyster with such a delicious-sounding name (literally), I was disappointed by the fact that there was nothing "umami" about it! The meat was shallow, flat, and one note; it was plainly salty (not briny, sweet, or multi-layered). It also didn't have any aromas of the sea, which all oysters typically do. It has been suggested by The Oyster Guide to use this oyster for cooking (understandably) and eat the "prettier sister" Quonset Points raw.
Mystic from Connecticut
Enjoyed at the Mermaid Oyster Bar on 1.5.10 | View entry
Contained in a large, scalloped shell that's coated with a layer of faint green. The meat fills much of the large cup. It's light, sweet, chewy and has just the right amount of salt for me. While most oysters taste like they're in the ocean, these taste like they were relaxing by the ocean.
Ram Island from Connecticut
Enjoyed at the Mermaid Inn UWS on 3.7.10
Medium-sized (2.5 inch) pillows of juicy goodness that bursts with a mature, smoky metallic taste. They were only slightly salty and had a very clean finish.
Blue Island from Long Island, New York
Enjoyed at the Mermaid Inn UWS on 2.26.10
Blue Island Oysters may be the lesser known "blue" oyster from Long Island, but it's equally tasty. They're about 2 inches long and are soft/flexible to the bite. Its salty and briny flavor is punctuated with a metallic note which grows a little stronger at the back of your mouth. This is a great oyster to have with Mermaid Inn's signature mignonette sauce (a beautiful combo of shallot, red wine vinegar, and pepper).
Blue Point from Long Island, New York
Enjoyed at the Hog Island Oyster Company on 9.25.09 | View entry
Ironically, I had to travel all the way to San Francisco to really experience my first "legit" Blue Point. I'm sure that I have had dozens of these in the past, but completely ignorant of its origins and heritage. These are the "quintessential" oyster and taste very much of the sea. Salty and briny.
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
This meaty 3-inch oyster began softly on my palette and slowly developed into a mild salty brininess. I detected notes of seaweed after chewing, which dissolved into a steely, clean aftertaste.
Flower from Long Island, New York
Enjoyed at Recipe on 6.13.10
As the first trio of a dual East/West coast sampler, I tried the three Flower oysters first. The plump and squishy meat as still a bit attached to the shell via the tough abductor muscle. The flavor was nutty, pleasantly buttery. Other than that, the flavor is difficult to describe; there was a lack of saltiness, brininess and even sweetness from it. It vaguely reminded me of fish brain, which I know not many people will have the opportunity or appetite to experience. If this oyster were a person, it would definitely be a meat eater rather than a vegetarian.
Naked Cowboy from Long Island, New York
Enjoyed at the Mermaid Inn UWS on 4.10.10
Everyone knows and loves the Naked Cowboy in Times Square, so you can only imagine why this oyster is named after him. (Primarily because people enjoy both in their "naked" states.) The oyster is fairly salty, briny, and come in sizes ranging from small (1.5 inches) to medium (3 inches). The meat is plump, chewy, and ends with a light aluminum taste. If you want to learn more about them, check out this great video from the producer, Blue Island Shellfish Co.
Tomahawk from Southampton, New York
Enjoyed at the Mermaid Inn UWS on 2.26.10
Tomahawks were originally grown in Massachusettes by the Wampanoag Tribe, but they abandoned the operation a couple years ago. Today, the oysters are raised by the Shinnecock Indians of Southampton instead. While the oysters are small, the flavor is surprisingly bright and clean. The meat is firm and crisp. They're quite mild in flavor; not very salty or briny. However, I really enjoyed chewing on the meat and drinking the cool, nutrient-filled liquid.
Widows Hole from Long Island, New York
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
This oyster's thin and slender body held a deceptively large quantity of salt! It was very salty and had jelly-like flesh. Definitely not a beginner's oyster nor one that I will ever opt to order.
Wild Fire Island from Long Island, New York
Enjoyed at the Mermaid Inn UWS on 3.17.10
Medium sized (2 inch), thin oyster that had a mildly salty taste. An earthy brininess appeared after a few chews. It was a satisfactory oyster, but nothing noteworthy.
Cape May Salts from New Jersey
Enjoyed at Hank's Oyster Bar on 12.5.09 | View entry
A small petite (1 inch) oyster that tasted very clean and crisp. The meat was very light (second photo), plump, and the liquid was moderately salty.
Olde Salt from Virginia
Enjoyed at Hank's Oyster Bar on 12.5.09 | View entry
This was a rather large (2.5 - 3 inch) oyster. Its shape was long and slender. The oyster is quite meaty and fairly salty. The after taste was slightly bitter.
Chincoteague from Virginia
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
The salinity of this 3-inch oyster was very acute upfront, followed by a mellow sweetness. It wasn't one of my favorites, but still enjoyable to eat.
Misty Point from Virginia
Enjoyed at the Mermaid Oyster Bar on 7.26.10
How am I eating an oyster from Virginia in July? Misty Points are triploids, so they don't spawn during the summer months. They are small oysters (1.5 inch), but contain a surprisingly robust flavor. Its briny, earthy, almost sweet meat is delightfully chewy. They are a good savoring size; you really can focus on the subtle notes of lettuce and grass.
West Coast
Hog Island Kumamoto from Tomales Bay, California
Enjoyed at the Hog Island Oyster Company on 9.25.09 | View entry
Very small and round shell and meat, but packed with an amazing sweet flavor. The creamy, buttery texture sings with flavors of honeydew and subtle minerals. Completely not briny, probably my first recommendation for a beginner/oyster disbeliever.
Hog Island Sweetwater from Tomales Bay, California
Enjoyed at the Hog Island Oyster Company on 9.25.09 | View entry
Deliciously chewy and very sweet. The meat was small and slightly crisp. Very little brininess in the finish.
Yaquina from Oregon
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
Also a terrific find: this oyster was soft, fat and had lots of sweet, sweet glycogen. It pretty much melted in my mouth. The liquid was fresh and salty.
Eagle Creek from Hood Canal, Washington
Enjoyed at the Mermaid Oyster Bar on 2.2.10
For such a petite oyster, they pack a great amount of flavor. The meat is firm and filled with brininess, but finishes on a semi-sweet note.
Hama Hama from Hood Canal, Washington
Enjoyed at the Mermaid Oyster Bar on 1.5.10 | View entry
Found in a long slender shell, this oyster has a distinct taste of cucumber. There's a sweet brininess to the meat.
Hood Canal from Hood Canal, Washington
Enjoyed at Hank's Oyster Bar on 12.5.09 | View entry
This small (1.5 inch) oyster was surprisingly mild but very plump. The meat filled the shell so that there was little liquid. The liquid that I did taste was not very salty at all. I think that this would be a decent beginner's oyster.
Enjoyed at Recipe on 6.13.10
As the second trio of a dual East/West coast oyster sampler (Flower oysters being the first), I found these 1.5-2 inch oysters quite refreshing. Opposite the ironically masculine East Coast sampler buddy, the Flower oyster, the Hood Canal variety tasted fresh and mildly salty. The pair was a nice balance of heavy and light textures and tastes.
Little Creek from Hood Canal, Washington
Enjoyed at Aquagrill on 5.2.10
Salty smoked ham: that's what I tasted in the jelly-like, slightly creamy bodies. This oyster was very languid and narrow.
Sister Point from Hood Canal, Washington
Enjoyed at the Mermaid Oyster Bar on 1.27.10 | View entry
Where was the salt??? Sister Points are typically salty. The two that I ate had next to zero saltiness to their firm, meaty bodies. Were these particular ones harvested where the fresh water was dominant? The finish was clean and it had a hint of seaweed/cucumber.
Barron Point from South Puget Sound, Washington
Enjoyed at the LUCKYRICE Grand Feast on 5.1.10 | View entry
These plump and lengthy oysters (3 inches) live in beautiful, sturdy shells. When raw, they didn't taste very briny or salty. The meat was very supple and had a sweet taste to it. They were actually meant to be lightly fried (by Chef Brad Farmerie of Public) for the LUCKYRICE Grand Feast tasting event. The fried version was absolutely amazing... I had to get seconds, actually third helpings.
Hunter Point from South Puget Sound, Washington
Enjoyed at Aquagrill on 5.2.10
The first thing that I noticed about this oyster was that the meat was surprisingly muscly and chewy. Going along with its masculine name, this med-large sized oyster (4 inch) hits the tongue with a splash of cool saltiness. After chewing a bit, I found a delicious savory flavor that vaguely reminded me of sweet soy sauce. The flavors finished cleanly with a hint of sunflower seed.
Gold Creek from Puget Sound, Washington
Enjoyed at Aquagrill on 5.2.10
This classic looking 3.5 inch oyster tasted like a quintessential West Coast oyster. It was mildly salty and subtle in brininess. The body is long and somewhat firm. There was a crisp metallic flavor that would pair very well with a dry white wine. If you're curious to try other West Coast oysters besides the Kumo, I'd suggest this one.
Maple Point from Puget Sound, Washington
Enjoyed at Hank's Oyster Bar on 12.5.09 | View entry
The sizes varied (1 inch - 2.5 inch) and the taste was quite briny. The shells were darker in appearance with a dark greenish tint.
Olympia from Puget Sound, Washington
Enjoyed at Essex Restaurant on 6.16.10 | View entry
Unlike other east coast and west coast oysters, this one was of its own species: Ostreola conchaphila. The flesh, no bigger than an inch, was packed with a complex flavor profile that was difficult to describe. It was pleasantly briny and tasted almost vegetable-like. However, the moment was so fleeting, that I found myself feeling cheated—caught in a bait and switch situation. Therefore, my current impression of these little Oly's is flat. I need to make it a point to try them again soon.
Skookum Inlet from Puget Sound, Washington
Enjoyed at The Mermaid Inn UWS on 2.26.10
This oyster reminds me of the rugged outdoors. It has a smoky, earthy and metallic taste that echoes with notes of seaweed and moss. The meat is thick and chewy, perfect for those who like to explore new textures.
Hawk's Point from Willapa Bay, Washington
Enjoyed at Essex Restaurant on 6.16.10 | View entry
As you can tell from this photo, this oyster is of a substantial size. The meat sprawls across the entire length of the shell and tastes surprisingly fresh. The texture of the white meat at the center is the similar to that of jello or custard.
Willapa Bay (regular and XXL) from Willapa Bay, Washington
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
Curious about the XXL size, we asked our waiter if it would be worth having. The waiter was hesitant to recommend it, but suggested to try a regular size and an XXL for comparison. When the platter came, I immediately understood why the XXL was unnecessary. The shell was at least six inches in length and the meat full and fat of glycogen. I could only finish a third of mine. It was just too much to handle, even for a die-hard oyster lover. As for the regular sized Willapa Bay, it was meaty (but manageable) and had more of a metallic taste than its bigger brother.
Dabob from Washington
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
The shell was shaped like a cat's paw and the meat contained an eye-opening dose of brine. The black mantle added an extra nutty, silty finish.
Kumamoto from Washington
Enjoyed at the Mermaid Oyster Bar on 1.27.10 | View entry
These Kumo's were quite different in appearance and taste from the Hog Island variety. They were still petite and creamy, but not nearly as sweet. However, the peak oyster season is quickly passing by.
Nisqually from Hogum Bay (?), Washington
Enjoyed at Hank's Oyster Bar on 12.5.09 | View entry
The shell was perfect and light. The meat had a creamy consistency and was slightly buttery. The liquid was pretty salty, which was a great compliment to the actual oyster flavor.
Otter Cove from Washington
Enjoyed at Hank's Oyster Bar on 12.5.09 | View entry
This substantially sized (2.5 inches) oyster was very meaty and tasted slightly sweet. The liquid was also fairly salty.
Penn Cove from Washington
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
Known as the "sexy oyster," this specimen was also quite tasty. The chewy meat echoed fantastic flavors of seaweed, miso soup, and salted cucumber.
Quilcene (pronounced like "Quill-seen") from Washington
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
Our first West coast oyster came in a small, deep cupped shell. It had a firm texture and tasted fairly clean. There was no sweetness in the meat, but it had a good amount of brininess.
Shibumi from Washington
Enjoyed at the Mermaid Oyster Bar on 1.5.10 | View entry
This petite oyster is found in a deeply cupped shell and has a wonderfully sweet and smoky finish. It's plump and creamy. There's a good balance of salt and brine. Perfect for those who like Kumo's (like me)!
Shigoku from Washington
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
So nice, I had to taste it twice. This small, round-ish, deep-cupped oyster was reminiscent of the Kusshi. Its pillowy flesh was initially salty, but finished on a crisp cucumber/melon note. I could eat these for-ev-er.
Totten Virginica from Washington
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
An Eastern oyster raised in the Puget Sound makes a very tasty creature that bursts with flavor. I really liked the medium-firm texture of this type. It wasn't too salty nor briny. If you come across this kind of oyster, be sure to try some! It's a unique East meets West variation.
Canada
Chef's Creek from British Columbia
Enjoyed at the Mermaid Inn UWS on 3.7.10
The stark contrast between the off-white meat and charcoal mantle color made this oyster stand out among a platter of beige Blue Points. It was salty (but not as salty as the Blue Point) and finished with a sweet seaweed/melon flavor.
Deep Bay from British Columbia
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
This oyster is quite a petite and plump bite. It was satisfyingly salty, but I couldn't distinguish any other notable flavors.
Fanny Bay from British Columbia
Enjoyed at the Grand Central Oyster Bar on 12.24.09 | View entry
A slender, yet deeply cupped oyster with a crisp taste. The flesh was salty, but not overwhelming. I liked the manageable size, the dark flesh that surrounded the creamy middle, and the slightest tinge of green apple.
Kumo Guay from British Columbia
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
Some people don't like oysters that taste like veggies, but I think it's fantastic! This oyster was clean and crisp, with notes of lettuce and cucumber.
Kusshi from British Columbia
Enjoyed at The Mermaid Inn UWS on 2.26.10
Petite (1-1.5 inch) and deeply cupped (they're as long as they are deep), these small gems are an absolute dream to eat. The meat possesses a chewy and crisp texture that makes every bite satisfying. They remind me of Kumamotos, but aren't as creamy. The flavor is mild and ends with a pointed cucumber aftertaste. Their ultra-clean flavor makes them quite popular on the West Coast, and I'm glad that the best venues are now offering them up on the East. Upon eating my first Kusshi, I decided that it would be a favorite.
Enjoyed at Essex Restaurant on 6.16.10 | View entry
It's so cute and plump, the beautiful eggshell body is simply decorated with a sweep of black eyeliner. This photo doesn't show you its depth, but this oyster is known to be ultra deep-cupped, due to how it's grown (tumbled silly). The pillowy meat tasted of crisp cucumber and copper. There was a slightly lemon aftertaste, which I didn't pick up from my previous encounter. But then again, anything in the environment (time, water salinity, rainfall, food source, etc.) will affect the flavor.
Malaspina from British Columbia
Enjoyed at the Mermaid Oyster Bar on 1.5.10 | View entry
At first glance, I knew that this was a special oyster. The body had an alien twist to it, which a beginner might be nervous about. There were more textures in the meat, which was a refreshing change from the usual squishy and creamy types. At one part, it almost felt like I was chewing on a blood vessel. I know that sounds weird, but it was fun to eat! The flavor was bold, buttery, and mildly sweet.
Royal Miyagi from British Columbia
Shucked and enjoyed at the Mermaid Oyster Bar on 1.14.10 | View entry
While learning how to shuck oysters with Exec Chef Laurence Edelman at the Mermaid Oyster Bar, I also got to taste the fruits of my labor. The only new oyster that I tried was the Royal Miyagi. It was a bit challenging to shuck, but the mild, briny and crisp meat was worth it.
Beau Soleil from New Brunswick
Enjoyed at The Mermaid Inn UWS on 2.26.10
While the Beau Soleil (or Beausoleil) oyster never touch the sea floor, their taste is quite "earthy" to me. They have immaculate shells that are tough and bright. They have a distinctive, almost pungent, taste/smell about them that reminds me of canned bamboo. Strange as that may sound, Rowan Jacobsen considers this oyster to be a good novice choice. I personally feel that its yeasty taste will throw most beginners off.
Fancy Sweet Caraquet from New Brunswick
Enjoyed at Essex Restaurant on 6.16.10 | View entry
The size was petite and almost looked a bit bashful or shy. The thin body broke instantly upon chewing and released a slightly salty, yet surprisingly metallic briny flavor.
La Saint Simon from New Brunswick
Enjoyed at The Mermaid Inn UWS on 2.26.10
These oysters come from the same area as the Beau Soleil, but they have their own unique combination of flavors. The ones that I had a saltiness that quickly disappeared upon the first couple of bites. It tasted a little citrusy that borderlined on bitter. These oysters were fairly small and possessed a nice firm texture.
Bras D'or from Nova Scotia
Enjoyed at The Mermaid Inn Oyster bar on 4.6.10
Few oysters I've tried have tasted so briny and pungent. Other than the initial shock of this bold and slightly abrasive taste, there was little else to taste. They weren't salty and the petite size made them a quick bite.
Tatamagouche from Nova Scotia
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
An interesting name for an equally interesting oyster! It had a rich, mouth-filling nutty flavor. The initially bright and salty meat finished with an earthy, mushroom-ish taste.
Hurricane Harbor from Prince Edward Island
Enjoyed at the Dublin 6 on 5.7.10
Salty, salty, salty! The harsh salinity and steep brininess will overpower any other flavors on your palette for certain. Otherwise, this small oyster is rather unremarkable.
Malpeque from Prince Edward Island
Enjoyed at the Grand Central Oyster Bar on 4.14.10 | View entry
I've seen this oyster to be much plumper and full of personality. Perhaps it's a seasonality issue, but this one was thin and low on flavors. I enjoyed chewing it, but have had much better.
Mermaid Strait from Prince Edward Island
Enjoyed at the Mermaid Oyster Bar on 1.27.10 | View entry
This medium-sized oyster was mildly salty and had a smooth earthy (almost muddy) taste to it. It reminded me of the taste of "Tian Luo" or Chinese mud field snails, a childhood favorite!
Savage Harbor from Prince Edward Island
Enjoyed at the Mermaid Inn UWS on 8.5.10
This bright, briny and light oyster fit snug within its long and slender shell. The meat wasn't super plump, but it had a potent sweet and metallic flavor. The brininess was not overwhelming, making it a perfect beginner's oyster. I somehow also envisioned being by a tidepool while enjoying this oyster.
Favorites
Malaspina from British Columbia
They are sweet, crisp, and have more texture than your average oyster. You have to really chew on it to break the meat down.
Kusshi from British Columbia
These small gems are an absolute dream to eat. The meat possesses a chewy and crisp texture that makes every bite satisfying. The flavor is mild and ends with a pointed cucumber aftertaste.
Kumamoto from Hog Island, California
Perfectly plump, rich, and buttery. The super sweet and subtle minerally taste makes me crave/eye this appellation every time when I'm out on an oyster binge. They are quite petite and pricey, which makes you savor each piece even more. BTW: I've tried many Kumo's and have to say that nothing compares to the ones from Hog Island's Tomales Bay. Their Sand Isle Kumos are to me like Megan Fox is to an adolescent boy.
Martha's Vineyard from Massachusetts
Very rich in minerals and seaweed flavors, with moderate saltiness. It's fun to chew and experience different phases of flavors that go through this oyster.
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