“He was a bold man that first ate an oyster.”
Fanny Bay
Origin: British Columbia
Flavor Profile: Sweet and salty, slight metallic taste, with a distinct cucumber finish.
Kumiai
Origin: Vizcaino Bay, Baja, CA
Flavor Profile: Plump flesh with an excellent alkaline texture that stays on your palate. Briny and salty up front then transitions to a sweet and mellow cucumber aftertaste.
Kusshi
Origin: Vancouver Island, British Columbia, Canada
Flavor Profile: Defined by the Japanese as ultimate and one of the best, this specialty oyster is clean, mildly sweet, delicate and meaty.
Pacific
Origin: Chelsea, Washington
Flavor Profile: Mild, sweet and briny with a milky soft texture
Kumamoto
Origin: Washington
Flavor Profile: Mild brininess, sweet flavor and a melon finish. Deep-cupped shell with petite meats. A favorite for both new oyster eaters and connoisseurs.
Hama hama
Origin: Hood Canal, Washington
Flavor Profile: Firm meat with black mantles, medium salinity and mild brininess. Clean and crisp flavor.
Shigoku
Origin: Willapa Bay, Washington
Flavor Profile: Deep cup, firm flesh, medium brininess, and clean taste.
Fat Bastard
Origin: Willapa Bay, Washington
Flavor Profile: Fat Bastard oysters are a tumbled Shigoku allowed to grow to 2.5-3.25″ (vs a Shigoku’s 1.5-2.5″) and about twice the volume but with the same clean taste.
Coromandel
Origin: McGregor Bay, New Zealand
Flavor Profile: Sweet oyster with a mild brine and strong melon finish. Texture of the meat is firm and slightly chewy.
Beausoleil
Origin: New Brunswick, Canada
Flavor Profile: Light, refined briny meat that sits in a petite shell. Great for the novice oyster eater.
Malpeque
Origin: Malpeque Bay, Prince Edward Island, Canada
Flavor Profile: More robust flavor profile yet still easy to eat with tender meat and a nice balance between brininess and sweetness.
Misty Point
Origin: Pope's Bay, Virginia
Flavor Profile: High salinity up front that transitions into bright, sweet hints of lettuce and celery.