what is the best oyster

Full Answer

What are the best oysters in the world?

Kelly Oysters And if the world is your oyster then Galway, on Ireland's west coast, is your home. Kelly Oysters, based in a small inlet in Galway Bay, have been described as “the best flavoured in the world”.

What is the most popular oyster?

Pacific oystersPacific oystersThe Pacific oyster, Japanese oyster, or Miyagi oyster (Magallana gigas), is an oyster native to the Pacific coast of Asia. It has become an introduced species in North America, Australia, Europe, and New Zealand.https://en.wikipedia.org › wiki › Pacific_oysterPacific oyster - Wikipedia are small and sweet and the world's most cultivated oyster. They are growing in popularity in both Europe and the West Coast, where they are starting to over-run the native Olympia.

What are the most expensive oysters?

Coffin Bay King Oysters are touted as some of the most expensive oysters in the world. They take nearly seven years to grow to full size. A kilogram of Coffin Bay King Oysters usually costs around $77.

Where are the best tasting oysters from?

Northeast and East CoastTotten Inlet in the Puget Sound. ... Hood Canal. ... Tomales Bay. ... Morro Bay. ... Caminda Bay, Louisiana. ... Alabama Gulf. ... Capers Island, South Carolina. ... Galveston Bay, Texas. The heart of the Texas oyster harvest takes place in Galveston Bay.More items...•

What is the sweetest oyster?

Kumamoto oysters are also prized among oyster connoisseurs for their delicious, fruity flavor, and bowl-shaped shells. If you are looking for the sweetest type of oyster, then choose a Kumamoto.

How many oysters should one person eat?

Oysters: Appetizer Engagements: 3-4 oysters per person. As a second or third course (where other items are being served with the oysters): 5-6 oysters per person. For a main course (including an Oyster Roast or a Bull & Oyster Roast), figure 6-8 oysters per person. Clams: Many people serve clams along with oysters.

What country eats the most oysters?

France is the No. 1 consumer and exporter of oysters in Europe producing 150,000 tonnes every year. King Henri IV (1553-1610) was said to eat a eye-popping 300 of them at a time. His grandson Louis XIV had them delivered fresh daily to Versailles or wherever he was and was known to eat six dozen at a time.

Who produces the best oysters in the world?

#1: Tasmania from Australia. Raised and harvested from the land down under, these plump Gigas oysters are deliciously creamy and adventurous in texture.

What is the most expensive food on earth?

White Pearl Albino Caviar is perhaps the most expensive food item in the world. Made from rare albino fish eggs, this caviar can be as costly as $300,000 per kilogram.

Who has the best oysters in America?

The 15 most delicious oysters any American could hope to eatMoon Shoals (Barnstable, Massachusetts) ... Blue Pool Oysters(Lilliwaup, Washington) ... Kumamotos(Willapa Bay, Washington) ... Island Creek Oysters(Duxbury, Massachusetts) ... Hog Island Oysters(Marshall, California)

Are oysters good for you?

Oysters are a rich source of vitamin D, copper, zinc, and manganese. These micronutrients, in combination with calcium, are thought to be key to slowing or even preventing bone loss in older women due to osteoporosis. Additionally, dietary sources of these minerals are thought to be more effective than supplements.

What state has the largest oysters?

The World's Largest Oyster – South Bend, Washington - Gastro Obscura.

Who has the best oysters in America?

The 15 most delicious oysters any American could hope to eatMoon Shoals (Barnstable, Massachusetts) ... Blue Pool Oysters(Lilliwaup, Washington) ... Kumamotos(Willapa Bay, Washington) ... Island Creek Oysters(Duxbury, Massachusetts) ... Hog Island Oysters(Marshall, California)

Which country eats the most oysters?

France is the No. 1 consumer and exporter of oysters in Europe producing 150,000 tonnes every year. King Henri IV (1553-1610) was said to eat a eye-popping 300 of them at a time.

Who produces the best oysters in the world?

#1: Tasmania from Australia. Raised and harvested from the land down under, these plump Gigas oysters are deliciously creamy and adventurous in texture.

Which oysters are better east or west?

East Coast oysters are usually salty and briney, paisley, small, narrow and a bit chewy. West Coast oysters on the other hand are usually sweet, deep cut, plump, and round with fluted edges. The west coast have a firm texture, buttery sweet finish, and a rich creamy flavor.

Five Best Eating Oysters You Must Try

Eating oysters is always an adventure. Whether you are a newbie or a seasoned pro there’s something new to try out there. With so many different oysters to choose from, where do you start? Well, here’s our list of the five best eating oysters to start you on your way to be the oyster guru:

1. Kumamoto Oysters

If you haven’t tried these, you must! This small, deeply cupped oyster is named for its bay where they originated on the Japanese island of Kyushu, although ours are currently grown in Humboldt Bay, in northern California. Although they are quite small, their salty, sweet flavor makes up for what they lack in size.

2. Stellar Bay Oysters

This small, deeply cupped Pacific oyster is grown in a very unique process in the rich waters of Deep Bay off of Vancouver Island in British Columbia, Canada. Larger than the Kusshi Oyster, their unique, deep cup comes from the regular tumbling they are given during their cultivation.

3. Grassy Bar Oysters

Carefully raised by a family-run operation in Morro Bay, CA. Grassy Bar oysters are medium size and have plump and juicy meats with rich, briny flavor. With their classic oyster flavor these are definitely on the list of great eating oysters!

4. Miyagi Oysters

Also called the Pacific oyster, this oyster originated from Japan and is raised in America from the Gulf of Mexico to British Columbia. These oyster are best served raw with the meat being delicate and buttery with the texture of creaminess and rich mineral taste.

5. Malpeque Oysters

Easy to eat, with the perfect balance of sweetness, brine, and pickle-like liveliness, they make great accompaniments to a pint of lager. They’re a very common oyster, but they’re delicious.

THE PREPARATION

You’ll probably mess up about three oysters before you get the hang of it, but it’s worth getting over the fear of shucking. Some bars tip away the briny liquid, while others think it’s key to the experience. Just follow these steps:

The best oyster restaurants in the world

Essential pit-stops chosen by Simon Lamont, head chef of Raw Bar at Seabird, home to London’s longest oyster menu

THE PAIRINGS

Clos des Briords 2018 Muscadet (£17.25, thegoodwineshop.co.uk) ‘As close to a perfect combination as you can get – fresh, light and crisp.’

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Northeast and East Coast

On Cape Cod, Massachusetts, you’ll find an abundance of must-try oysters varieties, most notably WiAnno, Duxbury, and Wellfleet. Prime oyster season here tends to run from October to March.

Washington

Shigoku oysters, a variety of Pacific oysters, thrive in the waters of the coast of northern Washington. In Japanese, shigoku means “ultimate,” an apt name for this well-balanced oyster. The meat is briny and firm with just a touch of light sweetness and a flavor often favorably compared to cucumber.

California

There are surprisingly few places to grow oysters in California. The state simply doesn’t have enough bays where oysters can thrive ( San Francisco Bay grew millions of oysters in the mid-1800s, but it’s now far too polluted).

Gulf Coast and the Atlantic

Oysters found in this part of Louisiana are bigger than those found anywhere else in America. Caminda Bay is home to a wealth of oysters — not just the Caminda Bay but the Triple N and the Beauregard Island. They’re grown in floating cages, where they’re safe from predators and can tumble along with the tides and currents.

Types of Oysters With Their Picture and Name

Although some people find eating raw seafood unappetizing, they are a delicacy enjoyed by many people around the world.

Pacific Oysters ( Crassostrea Gigas)

Other names for Pacific oysters include Japanese oysters or Miyagi oysters. As the names suggest, these oysters grow and are farmed on the Pacific coasts of the United States and Japan. Their scientific name “gigas,” meaning giant, refers to the size of these large edible oysters.

Atlantic Oysters ( Crassostrea virginica)

Atlantic oysters are also identified by names such as the American oyster, Wellfleets, Blue points, Eastern oyster, or the Totten Inlet Virginica. This oyster species is native to North America and was first discovered in the Chesapeake Bay in Maryland. Interestingly, the name “Chesapeake Bay” literally means “Great Shellfish Bay.”

Kumamoto Oysters ( Crassostrea sikamea)

Kumamoto oysters are native to Japan and the coastal regions of countries in the western Pacific Ocean. These small sweet oysters are closely related to the Pacific oyster and have irregularly shaped rough hard shells.

European Flats ( Ostrea edulis)

European flat oysters get their name from the flat pear or oval-shaped shells that protect the muscle meat. These saltwater mollusks are native to Europe and are recognized by common names such as Belon oysters, mud oysters, or Colchester native oysters.

Sydney Rock Oysters ( Saccostrea glomerate)

Sydney rock oysters are native to Australia and New Zealand. Because of this, they are also called New Zealand rock oysters or Auckland oysters. These hard-shelled mollusks thrive in shallow waters, sheltered bays, and estuaries.

Dredge Oysters ( Ostrea chilensis)

Another type of true oyster native to the Southern Hemisphere is the dredge oyster. Because this species of mollusk is native to Chile, it is also called the Chilean oyster.

Quick Comparison: Top 8 Best Oyster Sauce

The first item on our list is the Meakrua Original Thai Oyster Sauce. This oyster sauce is great to use as a staple seasoning in many types of dishes and is very versatile.

Things to Consider Before Buying Oyster Sauce

Oyster sauce was first invented around 1888 in China by accident. When Lee Kum Sheung forgot about the oysters he was cooking and then later came back to them, a sauce had formed at the bottom of the pan which he tastes and fell in love with. From then onwards, he began to sell his sauce to locals.

Conclusion

Oyster sauce is a fantastic condiment that can add a splash of flavour to any dish that you cook. If you enjoy the taste of east Asian cuisines and would like to experiment with such flavours at home, simply buying a bottle of oyster sauce can easily enhance any dish you create.

Grilled Oysters

If you don't have an expert shucking hand, tossing oysters on the grill will make it easier. They won't open as much as mussels or clams do, but the top shell loosens in the heat. Serve them warm with your favorite fixins.

Oysters Kilpatrick

Top shucked oysters with bacon, Worcestershire sauce, balsamic vinegar, and butter for a sophisticated starter or light meal. Go for fresh, locally caught oysters if possible, since the dish is only as good as the base.

Butter and Herb Baked Oysters

A buttery breadcrumb topping gives baked oysters a nice richness, while fresh lemon juice adds zing. Add chopped parsley, thyme, marjoram, or your favorite fresh herb blend to customize the flavor. To keep the oysters from wobbling as they bake, fill the pan with dry rice or rock salt first, so they have a base.

Crispy Fried Oysters

With a crisp and crunchy cornmeal batter, fried oysters make the perfect seafood snack, salad topper, or po'boy filling. We've also included a recipe for homemade tartar sauce for dipping, but the jarred version works if you don't have time.

Drago's Grilled Oysters

If you can't get to Drago's in New Orleans, make their famous charbroiled oysters at home with this recipe straight from the owner. The dish doesn't have many ingredients, so use high-quality oysters, along with Parmesan and Romano cheeses, so the flavors really get to shine.

Crispy Southern Fried Oysters

With just a few ingredients and only about 15 minutes of cook time, these Southern-fried oysters make a quick and satisfying meal. Serve them over a green salad, with french fries and tartar sauce for dipping, or as a po'boy sandwich on a crusty roll.

Seafood Gumbo with Oysters

Oysters, shrimp, along with crab meat and claws give this classic gumbo a ton of seafood flavor. Lots of veggies round this hearty Louisiana-style stew that really sticks to your ribs. Serve it with a side of white rice to soak up the broth.