The Big 5: Breaking down oyster types. Since oysters take on the flavor Why Off-Bottom Oyster Farming? Mid-Atlantic region Oysters are probably the most synonymous with “East Coast Oyster,” mostly because this is where the famed Blue Point and Cape May Salt come from. Generally speaking, East Coast Oysters have a smooth shell with a tear drop shape. What Size of Bean Bag Chair Should I Buy? (2013 update: More and more Gulf Coasters are keeping their oysters separate from the great, unwashed masses and treating them as premium product. The plump meat tends to be lighter in color and sits in a briny liquor. Examples include the European flat oyster, eastern oyster, Olympia oyster, Pacific oyster, and the Sydney rock oyster. Ch, #Halloween is the perfect time to cook some GRUESO, #Repost from a few years back. Well, Fleet oysters are quite popular for their plump meats with a firm texture, and a crisp, mild flavor that is high in its level of brininess. The following are some of the most common and popularly consumed oyster varieties, each with their unique and distinct characteristics, features and flavors. One can only imagine how much water a whole bed of oysters cleans every single day! This particular type of oyster cultivation puts the misty point oysters through a tumbling process that helps harden their shells, give them a proper, consistent shape, along with deep and prominent cups. Protect heart health by reducing levels of bad cholesterol in the blood. 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. Like all oysters, Crassostrea virginica is a bivalve mollusk with a hard calcium-carbonaceous shell, which protects it from predation. These hard-shelled oysters are available year-round and are generally raised on the islands located at the southern tip of the eastern shore of Virginia. Here’s why: 1. “The Maritimes” Canadian Oysters are a true Oyster head’s dream due to the fact that the shells are very strong and easy to shuck, which yields to a clean looking Oyster with no broken shells. Chesapeake Oysters grow in a very large bay area so the flavor profiles can vary depending on where they are grown. These oysters are often referred to as the “Chardonnay of Oysters” by many connoisseurs, mainly due to their briny, fruity flavor and their highly sculptured and fluted cells that come with deep cups. That keeps Vibrio from reproducing, too. The interior of the shell, however, is all white coupled with a deep purple muscle scar. Of course there are so many different species of oysters, and region is not the best distinction of type (afaik), however some friends whose opinions I value stated that they mostly get the chargrilled or otherwise prepared varieties of oysters when in New Orleans. See more ideas about oysters, types of oysters, raw oysters. Their meat is light brown and creamy with a very well-defined and well-pronounced metallic flavor, followed by a kind of a ‘coppery’ finish. They are great Oysters to get if you want to start introducing Oysters on your menu. #3: Apalachicola oysters: Northerners look down on Gulf Coast oysters, but this bay right off the bulge in Florida panhandle is one of the "oyster miracle places," Jacobsen says. A famous French poet and essayist called Léon-Paul Fargue who was also a true oyster-lover once said, “Eating an oyster is like kissing the sea on the lips”. Unlike the eastern oyster, they are less briny and have sweet overtones. We guarantee a 30 pound box but not the count of oysters due to the size fluctuations. Alas, all those oysters with all their different names boil down to just a few species we cultivate and eat. Some of the most common and popular varieties are listed below. Galveston Bay now has numerous oyster appellations.) Boost the body’s immune system and defend it against free radicals. These are the best we can get from the Gulf and come in a 30 pound box of approximately 60 to 100+ oysters depending on their size. Here is what you will catch fishing in Biloxi, MS and the Gulf of Mexico. These have a very mild, sweet flavor since they grow quickly (most mature in about eight months) and are full of plump, succulent meat. To distinguish them in the marketplace, oysters are typically named for their place of origin. Fall is a great tim, Santa Carota Beef is the hottest new product at Sa, Some people just fit right in! Some of their other common names include “Rock Oyster” and “Western Rock Oyster”. Like crawfish and crabs, oysters are good social foods when in season. Spawning causes them to become fatty, watery, soft, and less flavorful. The largest remaining oyster reefs in the world are found in Louisiana. About 85 percent of them are harvested in the United States, where most varieties seem to come from the Gulf of Mexico. They described the gulf oysters as very meaty without the snap and sweetness of Kumamotos and others. They were considered two entirely distinct and separate species; however, during the period of 1985, a man named Harry noticed very similar anatomical characteristics between the two species and further proposed a synonymy between them. Virginia Oysters, specifically, offer one of the largest flavor profiles, so much so that professionals and connoisseurs have broken the region up into seven sections. But they're hard to find on the menu today. Pacific (or Japanese) oysters tend to be meatier and creamier. Local pick up only They grow to an average size of up to 3” and are typically cultivated using the rack and bag cultivation process. The Olympia oysters are tiny and are almost extinct right now, hence it is the least common type of oyster found in this day and age. So no matter what your clientele is or which recipe you plan on presenting to your guests, the selection of your Oyster is always important. These tiny yet tasty delicacies can be served raw, steamed, baked, fried, roasted…there really is no wrong way to cook oysters! After all, this is the land that invented Oysters Rockefeller, Po’ Boys, Barbecued Oysters, and myriad other oyster concoctions. However, do you know what the tiny fork given is for? [Japanese Oyster, Miyagi Oyster, Kumamoto Oyster, Crassostrea gigas] Native to the coasts of Japan, Korea and China, the Pacific Oysters grown on the U.S. West Coast were brought from Japan in 1912. So, are Gulf Oysters really safe to eat? They did this because they wanted to cultivate this species in North America. Then Bluepoints and Wellfleets and Totten Inlets started showing up on menus and at fish counters. The shell of these oysters typically consists of a dirty gray exterior, a white interior, and a deep purple-colored muscle scar.