They make their own shells by secreting calcium carbonate (like our teeth and our reefs!) and breath through gills: they are filter feeders. They clean our waters!
The neat thing OYSTERS on the east coast is: They are all from the same SPECIES! (virginica) (Aside from the introduced BELON). This means that all the different shapes and sizes of all the different states we bring in oysters from are all different because of their environment! Often times raised in beds right next to each other, it is the clever names with their flavors that keep them tableside.
“I love oysters because they taste like where they came from. They give me a great taste – but they also give me a great PLACE. When you can do this with a food-it transports you! More than any other food, oysters taste like the place that they come from. They have a SOMWHERE-NESS to them , much like a great wine. And “One of the greatest things about GREAT FOOD is not just what it gives you-but where it TAKES you!” And oysters take us there. Especially in this world of mass-produced foods that don’t seem to be from anywhere-this anchors the oyster in our hearts and makes it special and unique.”
Oysters taste like the sea! Oysters are a specialty food that tastes like its location. When you can do this with food- it transports you. Oysters are filter feeders and must filter water so they taste like their home. Oysters from the cold, deeper waters of PEI store more sugar and fat in their meat, resulting in a very briny, big meat with a clean finish. Maine oysters from cold waters will also be slow growing with great shells, great size and upper registers of brine.
The neatest thing about the east coast oysters are they are all from the same species-virginica (aside from the introduced Maine belon an Ostrea). This means all the different sizes and flavors, are all influenced by their environment.
Seasonality: Year round farmed and wild
| OYSTERS | Location | Season | Size | Flavor | Cost |
| PEI | Malpeques, irish points, sweet petites | Year-round | 2.75-3″ | High brine, strong shells, delicate meat | $$$ |
| Maine | Glidden, dameriscotta | Year-round | 3-5″ | Slower growing, larger shells, great upper registers of brine, refreshing | $$$ |
| Mass, CT | Blue Point, Wellfleet, Duxbury | Year-round | 3″ | Main stream balance of salty and sweet | $$ |
| RI | Beach Blondes, Moonstones | Year-round | 3″ | These grow quickly and thus can have thinner shells, mineral rich, umami | $$ |
| VA | Whitestones | Year-round | 3″ | Large, firm and salty, mushroom flavor | $ |
| Local | Texas, FL, Louisiana | Year-round | 3.5″ | Monster-sized oysters with strong salinity | $ |
Growth of the northern hard clam Mercenaria mercenaria is almost year round as Florida clam growers are able to plant seed year round, enabling them to harvest product continuously. Currently, the Florida clam farming industry supports about 250 growout operations. The naturally warm temperatures and high productivity levels of Florida waters create a superb environment for growing.
| CLAMS | Location | Size | Flavor | Cost |
| Local | FL, VA | Little, Middle, Top | Briny with great meat and chewy. | $ |
| Steamers | New England | 2″, 12/15 count | Soft shelled clams | $$ |
| Shucked | New England | 20 ct | Meat from steamers | $$$ |
| Strips | New England | 1/4″ thick | Cut from quohogs | $$ |
| Chopped | New England | chopped | Cut from quohogs | $$ |
| Quohogs | New England | >3″ | Up to 1/2 pound, large, best chowders and other apps | $ |
| Razor | East Coast | 3-6″ | Thin and delicate in appearance and flavor | $$$$ |
| Manila | West Coast | 3″ | West coast steamer, hard shelled, small and sweet | $$$$ |
| Geoduck | West Coast | 9-30″+ | Asian delicacy, briny, crunchy, chewy | $$$$ |
(malpeques, raspberry points, irish pts, sweet petites..) from the colder deeper waters up north are smaller and store more fat in their meat, They tend to be very light, pretty and briny with delicate meats.
(Gliddens, moondancers, Dameriscottas…) slower growing and larger (3-5”) with great upper registers of brine-refreshing and cold-perfect with cold beer.
(the Blue pt! wellfleet,duxbury…) our main stream oyster of perfect 3-3.5” size and easy balance of salty and sweet.
(BeachBlondes, Moonstones, Ningrets…) grow quickly and can have thinner shells for that but are a good 3” oyster grown in mineral rich waters that give a great iron, umami flavor.
Virginica is our most popular type of oyster species on the east coast but there is a second species on the east coast-The BELON, often farmed in Maine. The belon was introduced from EUROPE as a European flat and is a different species (Ostrea). Belons are slow growing, large and have weak adductor muscles (hence many are wrapped in rubber bands). Their flavor is for the accomplished oyster eater! Strong flavors of venison-like meat and copper/umami finishes.
East Coast oysters are often larger smooth shelled oysters (2.75-5”), reflecting a trailing edge geology. They have the space, the gentler water zones to spread out and develop large, strong shells. They are also mostly characterized in flavor by their balance between sweet and salty.
West Coast oysters are often smaller oysters (2-2.77”) and deeply fluted to reflect a leading edge geology, where the water lines are deep, wave activity is strong and they have to wedge themselves into the rocks. The deep water cold upwellings bring nutrients and kelp beds that lend a fruity/vegetative flavor that east coast oysters just don’t carry.
The most famous of the west coast oysters have their own species-the KUMAMOTO (sikamea). The kumamotos are famous for their small beautiful shells, deep cups, full of a liquid that smells and tastes like melon. They are the champagne of the sea.
The majority of all other west coast oysters are from the Gigas species and include favorites like Kusshis, Fanny bays, Olympic Miagis, Totem Pts…These oysters are small, delicate and sweet, coming close to the melon finish of a Kumamoto.
Oysters method of GROW OUT can also play a part in their flavor profiles, textures and shell characteristics.
There are four main techniques for raising oysters in North America.
It’s an adventure. I don’t think many first time oysters slurped up the slippery liquor without some cheering on and courage. But once you have tried them, tried to figure out where they are from-taste the coast of Cape Cod or smell your snorkel through the intertidal of Dameriscotta waters- you are hooked. Plus they are good for you and can help your libido.
West– Kumamoto, Kusshi, Shigoku, Fanny Bays, Penn Cove
NEW BRUNSWICH– Beau Soleil or French Kiss, St. Simon
PEI– Pickle Pt, Malpeque, Rasberry Pt
Maine– Gliddens, Belon , Pemaquid
Rhode Island– Moonstone, Beach Blonde, Umami
MASS– Onset, Duxbury, Marthas Vineyard, Wellfleet, Great White
NY/CT-Bluepoint
