Oyster 101 Guide

Each oyster has its own unique taste and texture depending on where it’s grown, how it’s grown, when it’s harvested, and other environmental factors.

95% of the oysters we eat are farmed

Most are cultivated in a highly sustainable way.

Edible oysters are not the kind that typically grow pretty pearls

Pearl oysters are a different species thats closer related to clams. But you might get lucky…

Raw oysters are very good for you

They are low in calories and fat, while packed with essential vitamins and minerals. Especially zinc! 6 medium oysters = 220% daily value.

Five species of oysters are harvested in North America

Atlantic / East Coast native (Crassostrea virginica), Olympia / West Coast native (Ostrea lurida), Pacific / West Coast non-native (Crassostrea gigas*), Kumamoto (Crassostrea sikamea*), and European Native / Flat (Ostrea edulis). There are many others in the world.

*A.k.a. Magallana gigas and M. sikamea.

Different water and species result in different tastes. Growing method and age also influence the oyster’s texture.

East Coast versus West Coast

There are briny and mild, petite and XXL East, West and Gulf Coast oysters. It depend on the farm’s proximity to the ocean and your proximity to the farm.

Generally speaking, Pacific oysters will have a pronounced cucumber or vegetal undertone. Atlantics are more prone to take on earthy, mushroomy, and molluscy notes.

Texturally, East Coast oysters tend to be solid bites—silky to meatier, whereas West Coast will be slightly creamier, custardy.

Focus on four to six varieties at a time

Ordering too many varieties gets a bit overwhelming on the palate.

Get two of each

Tasting two of the same oyster gives you a better sense of its flavor variations.

Try comparing apples to apples

It’s fun to order oysters from all over the map, but also interesting to order different oysters from one region and compare the nuances.

There is a WORLD of difference between a fresh oyster and a not-so-fresh oyster. Prioritize freshness over all else and you’ll have a great experience every time.

Know when the oysters were harvested

Ask the server or supplier; request to the shellfish tag if necessary.

Check for oyster liquor

Fresh oysters should appear well-hydrated with sea water, so toss dry oysters that stick to their shells.

Don’t let your oysters submerge in tap water

Freshwater will kill them, along with their beautiful, oceanic flavors. You want to eat your oysters alive!

Best to be served by a skilled shucker

Experienced oyster shuckers will take care to remove grit, toss bad oysters, and leave the meat fully intact. All vital for optimal oyster enjoyment. See Standards.

Wine & oysters

Light-bodied, crisp, dry white wines and sparkling wines (champagne, corpinnat). Muscadet, Chablis, and Sancerre can be magnificent choices. There are some skin-contact wines that also are very lovely and interesting. The trick is to match the acidity of the wine to the brininess of the oyster.

Beer & oysters

Crisp lagers and pilsners, hoppy IPA’s with a kick, or a light, smooth stouts (Guinness!). There are also a couple oyster stouts out there made with real oysters… might be worth a shot. I learned a lot during my chat with beer aficionado Stephen Beaumont.

Saké and oysters

Junmai Ginjo, a style of premium sake, can take your oyster game to a whole new level. In fact, there are many Japanese sakes that are fantastic with oysters and seafood. Check out my Sake & Oyster Pairing guide to learn more.

How to pair?

Sip a little of your beverage of choice, then consume the oyster. Make sure you chew the meat! Take another sip. Let them flavors meld and decide whether the two are synergistic, neutral, or combative.

Use the right tool

Get yourself an oyster knife! Shuck on a flat surface. Have a glove or kitchen towel to protect your hand.

Start at the hinge

Shimmy the knife blade, pointed down, into the hinge until it feels secure. Twist/torque the knife, like turning a doorknob, to pop open the shell. Don’t pry up and down.

Or try the side shuck

If the hinge is obscured or busted, push the tip of the blade into the right edge where the adductor muscle is attached.

Cut the adductor muscle

Slide the blade across the top inside shell to sever the adductor muscle. Remove top shell. Then slide your knife under the bottom adductor muscle to dislodge it entirely.

Do your best to make it pretty

Shucking a clean oyster takes practice. One trick is to turn the oyster over in its shell so that the bottom belly is up. Remove all broken shell or grit with tip of your knife.

Watch my video on How to Shuck.

Although I prefer my oysters “naked,” toppings can add a wonderful dimension to oysters if done in moderation.

For clean, briny East Coast oysters

Try a classic red wine vinegar & shallot mignonette, a drizzle of lemon, or a pinch of freshly grounded black pepper. But not all at once.

Belons or Olympias

A squeeze of lemon for a large Belon is all you need. Don’t you dare put anything on the Olympia.

For creamy, vegetal or minerally West Coast oysters

Try ponzu with green onion, creme fraiche & American hackleback caviar (my favorite decadent treat), lime and grated ginger.

I’m serious about the moderation part

Don’t cover your oyster with too much as will overpower the natural taste. This tends to happen easily with cocktail sauce or horseradish. What’s the point in doing that?