Unless you have a strong preference for one type of oyster, we suggest ordering about half a dozen of various varieties to compare their tastes and qualities - some from the East Coast, and some from the West Coast.
Oysters, like wine, take on subtle taste variations based on where they are grown. Oyster connoisseurs use some of the same terminology as wine lovers. They use terms like "finish" and describe the taste as "crisp" and "clean," or perhaps as "fruity" or with "vegetable overtones."
Oysters are affected by:
◊ water temperature - lower the temperature creates the firmer meat,
◊ salinity - higher salinity creates a cleaner, sharper flavor,
◊ the vegetation they eat, and
◊ the month of the harvest.
Cape Cod oysters are distinguished by how clean-tasting they are.
Duxbury oysters are very plump and briny with a sweet, buttery finish.
Kumamotos are mildly fruity and sweet with a slightly mineral finish and a rich buttery texture. The Kumamoto is the perfect oyster for beginners.
Note: Consuming raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
