Oysters are bi-valve mollusks that grow mainly in tidal mudflats. Their shell is two halves - one side flat and the other cupped or spoon shaped. Like us, no two are exactly alike. They feed by pumping water through their shells and filtering the algae and other microorganisms. Therefore, the flavor profile of Oysters is completely dependant on the location in which they are grown as the minerals, salinity levels, algae and water temperatures are all unique in the various growing regions. Hence, Oysters are named fro their particular growing area - as specific as a single estuary as opposed to a region. The whole Oyster is eaten, minus the shell, and it is all very nutritious - good protein, vitamins, and minerals and then there is that aphrodisiac thing. They are completely safe to eat raw although, those in high-risk categories should shy away from the raw bars.

Oysters must be alive. A live oyster's shell will be firmly closed and take some force to open. The liquor on the inside should be clear and should have a fresh briny odor.

oyster (Eastern)
crassostrea virginica

The Eastern Oyster is the mainstay Oyster of North America, and the only native specie still harvested commercially - the Western Oyster or Olympia specie collapsed and has all but been replaced by the Pacific Oyster - description to follow. They are found naturally from Atlantic Canada to the Chesapeake right on to the Gulf of Mexico. The most valuable come from the cooler waters of Canada and the North Eastern U.S. Oysters from the Gulf are very susceptible to high bacteria mainly due to water temperatures and very few are sold for raw consumption comparatively. Eastern Oysters are still mainly harvested from wild Oyster beds although a great deal are farmed as well.

Easterns are known to be distinctively salty with a nice meaty texture. Depending on the time of year - pre or post spawning, the meats can be rich in fat making for a pretty luscious creamy texture. You are liable to come across many names for these Oysters, the more common being the Malpeque (PEI), Blue Point (CT), Martha's Vineyard (MA), Caraquet (NB), Bras D'or (NS).

oyster (Pacific)
crassostrea gigas

A Japanese specie, cultivated more widely than any other specie worldwide. They are farmed right up and down the west coast of North America. In terms of appearance, they differ from the Eastern Oyster in that their shell is curly around the edges and they are more elongated and for the most part a little bigger in size. They were brought over to North America to replace the vanishing Western Oyster at the beginning of the 20th century. They are a much more hearty and faster growing Oyster than either the European or Eastern varieties - ideal for aquaculture. Common names you are likely to come across are Phantom Creek (BC), Buckley Bay (BC), Hama Hama (WA), and Kumamoto (WA).

oyster (European)
ostrea edulis

Farming of this Oyster specie dates back centuries. Always prized as the premium ½ shell oyster for raw consumption. They are now farmed in North America - probably more significantly than in Europe. It is worth mentioning that calling a European Oyster a 'Belon' is incorrect. As in the cases of Champagne and Cognac, France has protected the name Belon by law for Oysters grown exclusively in the Belon River Estuary in France. There are very few true Belon Oysters available in North America now due to import restrictions - namely price - and since we can get top quality flat Oysters grown right here at home for less, it makes sense not to bother with the real thing. They have a very fine flavor and balanced salty overtones, hints of sweetness and tang.