Which oysters are best

Shoot them one of two ways: with a good stout to complement the brine or with a citrusy cocktail to highlight the sweetness. It came with a crab salad, and as I was eating a dozen raw oysters I thought, hell, I bet the crab salad would be delicious on the oyster. No judgments here.

Mix together all ingredients until the crab meat and veggies are dressed to your liking. Carefully raised by a family-run operation in Morro Bay, CA. Grassy Bar oysters are medium size and have plump and juicy meats with rich, briny flavor. With their classic oyster flavor these are definitely on the list of great eating oysters! Also called the Pacific oyster, this oyster originated from Japan and is raised in America from the Gulf of Mexico to British Columbia.

These oyster are best served raw with the meat being delicate and buttery with the texture of creaminess and rich mineral taste. Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness, they make great accompaniments to a pint of lager.

Because of this, they are also called New Zealand rock oysters or Auckland oysters. These hard-shelled mollusks thrive in shallow waters, sheltered bays, and estuaries. Unlike some of their oyster cousins in the Northern Hemisphere with rough irregular shells, these oysters are known for their smooth shells. Cutting open the shells, you will notice that the meat is pale white or yellowish in appearance.

They also have a creamier and sharper mineral taste to other types of popular oysters. Sydney rock oysters also have a less briny taste to Pacific oysters but still retain a mild-sweet flavor. Dredge Oysters are also called Bluff oysters and are famous in New Zealand. Another type of true oyster native to the Southern Hemisphere is the dredge oyster. Because this species of mollusk is native to Chile, it is also called the Chilean oyster.

A common name for the Ostrea chilensis in New Zealand is the Bluff oyster. This is one of the most famous New Zealand shellfish. These oysters are harvested in the Foveaux Strait in the South Island region. Their name comes from the town of Bluff where the fishery is located. The hard oyster shells are a dull purple-brown color and have a rounder shape.

One shell is ridged and bowl-shaped and the other is flatter. Shucking the oyster with an oyster knife reveals creamy colored oyster meat with hints of gray.

The average size of dredge oysters is between 2. The creamy delicate oyster meat is described as having meaty sweetness with hints of seaweed and mild saltiness. Shigoku Oyster is a type of Pacific oyster from Washington state. These oysters are shaped like a mussel and were released in They have a firm meat with sweet and briny taste. Depending on different regions of the world, there are some other varieties of oysters that are worth trying.

Beausoleil oysters are a type of Atlantic oysters grown in Canada. Beausoleil oysters grow in the cold waters off the coast of New Brunswick, Canada. These are a small type of Atlantic oyster Crassostrea virginica that grow to about 2. These Atlantic oyster species have whitish-beige and gray shells and tasty firm meat. They have a sweet flavor with nutty overtones and you can also taste the sea in each morsel.

If you have never tried oysters before, many oyster experts recommend starting off with a few Beausoleil oysters. Misty point oysters are another type of Atlantic oyster that has a loyal following.

They have a hard shell and an elongated oval shape. What is the flavor profile of Misty Point oysters? They have a distinct briny taste of the sea with earthy flavors. The meat is creamy and pleasantly firm. Wellfleet oysters are a type of Atlantic oysters grown in Massachusetts. Wellfleet oysters are a famous type of oyster harvested around the estuaries of Wellfleet, Massachusetts. The waters around this area of the Atlantic create the perfect environment for high-quality oysters.

The cold waters help the oyster grow a firm meaty muscle scar and this results in a distinctly sweet flavor compared to other oyster species. Also, the high salinity and large tides result in a salty-tasting, hardy type of oyster that stays fresh for a long time. Fine de Claire oysters are one of the best oysters in Europe. In Europe, one of the finest types of oysters you can try is the Fine de Claire variety. This is a hard-shelled mollusk with an elongated shape and ranks among the superior European oysters.