Oysters

Basic Oyster Types

• Eastern
  • Native to Atlantic Coast and Gulf of Mexico.
  • Large smooth, deep cut flat. Teardrop shape.
  • Savory and briny.
• Pacific
  • Native to Japan but farmed on the West Coast.
  • Ruffled shell,
  • Sweet and creamy.
• Kumamoto
  • Native to Japan but farmed on the West Coast.
  • Small deep cup.
  • Sweet and mild. Cucumber and melon like flavors.
• European Flat
  • AKA Balloon Oyster.
  • Very large.
  • Opposite of Kumamoto. A challenging flavor profile. Copper metallic tastes.
• Olympia
  • Native to the pacific coast.
  • Very small.
  • Very savory and intense. They can be hard to find except on the West Coast, only a few farmers.

Side Sauces

• Cocktail Sauce. A mix of ketchup, horseradish, lemon juice, and Worcestershire sauce.
• Mignonette sauce, which is made from white wine vinegar, shallots, and black pepper. Sometimes also thyme.
• Lemon juice or lemon wedges.
• Horseradish Sauce.
• Tartar sauce. A mix of mayonnaise, relish, and pickles.
• Green Onion Vinaigrette. Olive oil mixed with vinegar, lemon juice, and green onions.
• Spicy Mayo. A mix of mayonnaise, garlic, onion powder, and chili powder.

See Also

• YouTube: Why You Should Eat Oysters at Home (And How to Shuck Them!).