The following are some of the most common and popularly consumed oyster varieties, each with their unique and distinct characteristics, features and flavors. This family includes the edible oysters, which mainly belong to the genera Ostrea, Crassostrea, Ostreola, Magallana, and Saccostrea. The flesh usually sports a pretty white or light olive green color. The Olympia oysters are tiny and are almost extinct right now, hence it is the least common type of oyster found in this day and age. Of course- which drink you’ll want to pair your oysters with is a completely different story (Bloody Mary, anyone?)! They did this because they wanted to cultivate this species in North America. The Atlantic Oyster Species further includes a great many other varieties of oysters, most of which are typically found in Canada and the United States. Types of gear that have been or are being used in the Gulf of Mexico fall into the following categories: 1) Check it out here! These oysters are popularly used as cocktail oysters all around the world. For example, some gear is best handled by at least two indi-viduals. One can easily identify them by their beautiful grey-blue shell that comes with highly fluted edges. This allows for a deeper, more developed flavor and it also allows the farmer to tumble more often to reinforce the shells, resulting in an easier Oyster to shuck. Unlike most of their cousin oysters, the Belons or European Flat oysters have really flat shells, round shapes, and less defined cups. Some of their habitats include sheltered bays and estuaries ranging from Wingan Inlet in Victoria to the Harvey Bay in Queensland. Interestingly, this oyster is the ‘state shellfish’ of Connecticut, and the shell of this oyster is considered to be the ‘state shell’ of Mississippi and Virginia. Error: API requests are being delayed for this account. Well, Fleet oysters are quite popular for their plump meats with a firm texture, and a crisp, mild flavor that is high in its level of brininess. They are great Oysters to get if you want to start introducing Oysters on your menu. Remember we don’t list every fish we catch. Julie Qiu is an oyster lover based in New York City (http://www.inahalfshell.com/). You won't hear southerners bragging too often, as it's just not really our style. The Oysters are usually medium in size and have tons of plump meat and clean liquor. Gulf oysters are generally wild, as are many Malpeques, Caraquets, Tatamagouches, Bras D’Ors, Martha’s Vineyards, and Chesapeakes. More commonly known as the “European Flat oysters”, Belon oysters have originated from Europe and true “belongs” are believed to come from the Belon River estuary located in Brittany. For example, some gear is best handled by at least two indi-viduals. They are mainly distinguished by their shell that is relatively flattering and contains a flinty, less salty flavor. These large-sized crabs are found in the waters around the East Coast of the US, the Gulf of Mexico, Japan, and Europe. The name of an oyster sometimes is a nod to their home waters ... Crassostrea virginicas—Atlantic oysters (East Coast and Gulf of Mexico) These have a very mild, sweet flavor since they grow quickly (most mature in about eight months) and are full of plump, succulent meat. New England Oysters are one of the most popular Oysters among East Coast lovers. It would be easy to think the world was awash in oyster species. They also do have a savory finish and a crisp texture, which has helped them gain quite a following in the culinary market. Gulf Shores, Baldwin. Blue Point oysters were particularly famous back in the 1800s because of their wild and robust flavor, eventually becoming a favorite of Queen Victoria. We guarantee a 30 pound box but not the count of oysters due to the size fluctuations. Louisiana is the top oyster-producing state in the northern Gulf of Mexico (Figure 8.38), as well as the entire United States, and most of its oysters are harvested from oyster leases. Interestingly, Ostrea Lurida is quite similar to another oyster species called Ostrea Conchapila. The further north into colder waters you go, the slower the Oyster grows. Here’s why: 1. Although these oysters belong to the same family that the European flats do, they are still the smallest of all the species, and their average diameter ranges somewhere between the size of a quarter and a nickel. This is because they are more of a ‘foundation species’ since they play the role of an ‘ecosystem engineer’ particularly in West Atlantic estuaries. Some popular types include Kusshi and Marin Miyagi. The interior of the shell, however, is all white coupled with a deep purple muscle scar. These oysters seem to have quite an interesting history behind their origin. There are five types of oysters in the U.S., and here's everything you need to know about them. About 85 percent of them are harvested in the United States, where most varieties seem to come from the Gulf of Mexico. Unlike the eastern oyster, they are less briny and have sweet overtones. Now, his raw bar routinely lists up to seven types of Gulf oysters, mainly from Louisiana and Alabama producers, with a mix of traditional reef-grown and off-bottom varieties. See more ideas about oysters, types of oysters, raw oysters. Kumamoto oysters are quite similar to other varieties of oysters in terms of their irregular shape and unequal valves. But if the call of the wild is what you’re after, consider harvesting your own. Examples include the European flat oyster, eastern oyster, Olympia oyster, Pacific oyster, and the Sydney rock oyster. For one, the soil type found in the area is Kimmeridgian – a sort of mineral-rich clay laced with marine fossils. That means that even during the warmer months (when the risk of Vibrio spreading would be highest), most oysters bred in the Gulf region are not reproducing naturally. Boost the body’s immune system and defend it against free radicals. Like all oysters, Crassostrea virginica is a bivalve mollusk with a hard calcium-carbonaceous shell, which protects it from predation. #3: Apalachicola oysters: Northerners look down on Gulf Coast oysters, but this bay right off the bulge in Florida panhandle is one of the "oyster miracle places," Jacobsen says. How can that be? PADIGLIONE AGRICOLO BRESSANELLA by a25architetti. But, after ten years, these particular oysters began to grow rapidly along the Maine coast in a variety of the river beds. Chesapeake Oysters grow in a very large bay area so the flavor profiles can vary depending on where they are grown. Blue crabs are a type of swimming crab that have 2 paddle-like feet to help it swim. Like all oysters, Crassostrea virginica is a bivalve mollusk with a hard calcium-carbonaceous shell, which protects it from predation. These oysters are also called “Atlantic Oysters” and they hail the title of ‘the American oyster’ primarily because they are found in great abundance along the North American Atlantic Coast. Some other varieties may even sport a mixture of brown, forest green and cream colors. (2013 update: More and more Gulf Coasters are keeping their oysters separate from the great, unwashed masses and treating them as premium product. Mother-of-pearl from the shells of Akoya Pearl Oysters has long been valued in Japan for decorative inlay, but until recently pearls held little appeal for the Japanese. Mid-Atlantic region Oysters are probably the most synonymous with “East Coast Oyster,” mostly because this is where the famed Blue Point and Cape May Salt come from. A majority of these shelled wonders come out of PEI, but there are tons of great options from neighboring areas like Nova Scotia too. Like all oysters, C. virginica is a filter feeder.They suck in water and filter out the plankton and detritus to swallow, then spit the water back out, thus cleaning the water around them. These briny Oysters have a full flavor and are complimented by firm, plump meat with tons of liquor – perfect for half shell presentations. Like Louisiana oysters, Alabama oysters are triploids, so a farmed oyster like Isle Dauphin stays fat throughout the year. Many state parks, particularly in Washington State, have oyster seasons. A ccording to the textbook: If you know what to look for and you’re eating at a nice restaurant – you don’t really have anything to worry about. Previously considered as a sub-species of the pacific oysters, the Kumamoto oysters have been named after their place of origin which lies in Japan, and then extended all the way through southern China, Taiwan, and Korea. Oysters spawn in the warm summer months, usually May through August, although in the Gulf of Mexico, oysters spawn year-round because of the warm water. Fall is a great tim, Santa Carota Beef is the hottest new product at Sa, Some people just fit right in! But food is the one thing you might hear us brag about from time to time, because we know it's that good. This particular type of oyster cultivation puts the misty point oysters through a tumbling process that helps harden their shells, give them a proper, consistent shape, along with deep and prominent cups. an oyster farmer who would incur very high labor costs to control the fouling organisms. But after a culinary tour of Gulf Shores, Alabama, and a little schooling there from oyster farmer Lew Childre, I respect the little creatures. They grow to an average size of up to 3” and are typically cultivated using the rack and bag cultivation process. Local pick up only These large to jumbo Oysters can be enjoyed raw on the half shell, but the most popular way to serve these babies are grilled, fried, or roasted. Among the most popular are Alabama Gulf (from Bayou La Batre and Mobile Bay), Chesapeake Bay (from Maryland and Virginia), Malpeque (from Prince Edward Island), and Wellfleet (from Cape Cod, Massachusetts). If not, perhaps, you must know that oysters come in such a huge variety of flavors that they are often compared to flavors of wine! Alas, all those oysters with all their different names boil down to just a few species we cultivate and eat. Time was an oyster was an oyster. It is also known as the ‘Chardonnay of oysters’. They are also nicknamed as ‘kumies’ by most people, a name given to these oysters out of deep love by oyster-lovers. A Gulf Coast oyster - or better still, a plate of a dozen oysters on the half-shell - is a delicacy savored for its salty, refreshing, slightly slimy taste. Oysters grow like weeds down in the Gulf. These oysters are also called “Atlantic Oysters” and they hail the title of ‘the American oyster’ primarily because they are found in great abundance along the North American Atlantic Coast. According to the Environmental Protection Agency, the Gulf is the ninth-largest body of water in the world. Presley BJ(1), Taylor RJ, Boothe PN. Virginia Oysters, specifically, offer one of the largest flavor profiles, so much so that professionals and connoisseurs have broken the region up into seven sections. To distinguish them in the marketplace, oysters are typically named for their place of origin. In fact, the state was once the number one oyster producer in America. Apparently, some scientists transplanted a Belon oyster seed from the Netherlands to Maine sometime during the 1950s. The flavor is also unique in the sense that these start off very briny up front, but then the salinity drops off after a few seconds leading to a crisp flavor with a firm, crunchy meat. Start-up companies like Murder Point Oysters, in Alabama, have introduced a new kind of Gulf oyster… Protect heart health by reducing levels of bad cholesterol in the blood. By Sara Ventiera Updated January 17, 2020 This Atlantic Oyster has come from an oyster appellation in Canada, and the name ‘Beausoleil’ translates to “beautiful sun” in English. 95% of the oysters we eat are farmed. Here’s the easiest way to break down the flavor profiles of the most popular East Coast Oysters. FRESH LIVE GULF OYSTERS Live oysters are weighed and inspected before undergoing a pressure washing process where oysters are handpicked for quality assurance. These oysters are known to grow really fast, and they typically grow to an average of 10-15 cm within a span of 2-4 years. The shell of these oysters typically consists of a dirty gray exterior, a white interior, and a deep purple-colored muscle scar. Many Gulf Oysters are now bred sterile. Eastern oysters are significantly affected by varying water temperatures, so in relatively warm waters, for example, these oysters can reach the market size in a period of 18 months, but in frigid waters, they may take almost 4 years to grow. Other researchers carried out further analysis on this proposition and compared their DNA sequences, only to conclude that these two species indeed are separate from one another. They sport round and small green-colored tumbled shells, and they have creamy meats, coupled with a mild briny flavor and a honeydew-like finish. We have hundreds of species in the northern Gulf of Mexico. Raw oysters vary in flavor and size, depending on where they come from. A famous French poet and essayist called Léon-Paul Fargue who was also a true oyster-lover once said, “Eating an oyster is like kissing the sea on the lips”. Edible oysters are not the kind that typically grow pretty pearls. Thank the famed Gulf oyster for keeping oysters from being an exclusive treat. That being said, most Oysters are farm raised at this point in the game.