REGIONS
The US has natural and farmed
oysters from three primary sources:
The East Coast (Atlantic), The
Northwest (Pacific) and the Gulf of
Mexico. Government regulations make
the import of oysters less likely, only
allowing trade from Canada, Mexico
and New Zealand. Each US region
boasts oysters of different sizes, looks
and flavor profiles. Not only is this due
to breed variation, but also thanks to
the different water properties, growing
conditions, and time of year in these
different regions. While many oysters
have the ability to grow larger, popular
supply and demand may dictate that
they are sold while smaller.
We spoke with local oyster superstar (a
rightfully self-titled Mermmelie) Kevin
Joseph of Empire Oyster who helped
to explain their fascinating existence.
“Oysters are animals that behave most
like plants because they grow in one
place their whole lives.” He further
explained that after they are externally
“pollinated” they settle in one spot,
much like a seed from plant or tree
would. The oyster then continues lifefiltering
water that passes by, using the
most rudimentary sensory system that
does not include eyes or a brain.
There are many oyster species that
grow in the US waters, 5 of which are
edible and farmed for consumption. Due
to a series of influences like nutrients,
location, farming preference and water
temperature, oysters can vary greatly
even on the same coast. The following is
a beginner’s guide to regional oysters, but
know that these are generalizations and
each oyster experience can be different.
EAST COAST: Ranging from Canada to
Georgia, East Coast oysters are regularly
the briniest of the bunch, and classically
have a comparatively stronger mineral
finish. In the NE waters of Canada,
“petit” oysters around 2.5 inches are a
popular export, while further
south oysters can get a bit
beefier. In Georgia, the
oysters can take on a
long and narrow shape
due to competition within
tight oyster beds. The
general name for oysters in
this region is Blue Points, with
varietals in the region that take on
the character of the waters where they
grow.
PACIFIC NORTHWEST: The Pacific
Northwest is becoming wildly popular
as a source and supplier of US oysters.
One of the most admired varieties is the
Peugeot Sound Kumamoto, the second
smallest oyster to the Olympia (which
has a largest mature size around one
inch). These oysters gained popularity
for their easy eating, typically tasting
less briny and having a grassier finish.
There can be more seasonality on growth
in this region due to colder waters and
fluctuations in nutrients. Oysters here
can also be large enough to eat with a
fork and knife, averaging around seven
inches.
GULF OF MEXICO: The nearest and
dearest to Florida would be Gulf Coast
Oysters. These oysters are typically not
farmed but scavenged from the wild.
They can grow large very quickly as they
are eating all year in warm, nutrient
rich waters, predominantly thanks to
the Mississippi delta. Gulf oysters can be
described as the most neutral in flavor,
presenting both a low salinity and low
mineral finish. These are typically midto
large in size.
Gooey and grey, one might not expect oysters to
delight the taste buds. However, as many of us know,
this is just a trick to the eye—they soon prove to
be delicate and tasty, with an impressive brine and
soft meaty texture. Enjoyed fresh and sourced from ocean waters,
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pro, read on to learn about the impressive world of oysters and
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NOVEMBER/DECEMBER 2017 localsDISH 19