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Favorite Oysters?

JoLi Dec 15, 2006 09:57 PM

What are yours? Also, what condiments do you add to yours?

I prefer mine with just red wine vinagrette.

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  1. amyleechen RE: JoLi Dec 15, 2006 09:58 PM

    Kumamotos, pretty please, straight up.

    1 Reply
    1. re: amyleechen
      lobsta10 RE: amyleechen Jan 30, 2009 06:17 AM

      Salt Pond Selects from Rhode Island if you like an oyster big enough to taste! No condements needed.....

    2. Foureyes137 RE: JoLi Dec 15, 2006 10:02 PM

      I have to second Kumamotos.

      Hama Hama and Totten as well. Straight, no accoutraments.

      1. babette feasts RE: JoLi Dec 15, 2006 10:21 PM

        Kumamotos. Sometimes a drop of lemon juice.

        1. k
          kobetobiko RE: JoLi Dec 15, 2006 10:24 PM

          I LOVE Belon and Fine de Claire. Really like the sea water salty taste

          1 Reply
          1. re: kobetobiko
            missholmes RE: kobetobiko Jan 3, 2007 03:26 AM

            belons are very delicious, just add one or two drops of squeezed lemon and you are good to go.

          2. sixelagogo RE: JoLi Dec 15, 2006 10:24 PM

            kunamotos with lemon; cape may oyster neat.

            1. Greg B RE: JoLi Dec 15, 2006 10:40 PM

              Malpeques, straight up, ice-cold and fresh.

              4 Replies
              1. re: Greg B
                Atahualpa RE: Greg B Dec 16, 2006 11:31 PM


                1. re: Atahualpa
                  Davwud RE: Atahualpa Dec 18, 2006 12:36 PM


                  Straight up is best but I'll add hot sauce, horseradish or lemon or a combination there of as a change.


                  1. re: Davwud
                    buttertart RE: Davwud Jan 30, 2009 09:25 AM

                    Fourth. With maybe a drop of Tabasco and/or a squirt of lemon or a touch of fresh horseradish and a squirt of lemon, depending on mood. A dozen, please.

                    1. re: buttertart
                      anonymouse1935 RE: buttertart Apr 12, 2010 03:36 AM

                      Fifth, with lemon. Malpeques are the gift of the gods.

              2. w
                wildphoenix RE: JoLi Dec 16, 2006 08:10 PM

                Raspberry Point Malpeques.

                I go to a local oyster house (Rodney's Oyster House in Toronto) that offers 21 different condiments. I usually go with lemon and cocktail or a dash of hot sauce.

                For all the Kumamoto fans, give them a try with lime instead of lemon. A shucker friend of mine recommended it and I prefer them with lime now.

                3 Replies
                1. re: wildphoenix
                  amyleechen RE: wildphoenix Dec 16, 2006 10:43 PM

                  Lime! Oooh.... that sounds good!

                  1. re: wildphoenix
                    orangewasabi RE: wildphoenix Dec 18, 2006 12:55 PM

                    that 'soul' sauce at Rodney's is pretty darn good

                    1. re: wildphoenix
                      JoLi RE: wildphoenix Dec 18, 2006 01:28 PM

                      Ah, I used to work in Toronto and Rodney's was my favorite place to go. I miss it!

                    2. m
                      mellycooks RE: JoLi Dec 16, 2006 08:50 PM

                      Kummamotos as well. However I've been hearing about Olympias lately here on the West coast. Any opinions?

                      1 Reply
                      1. re: mellycooks
                        djohnson22 RE: mellycooks Dec 18, 2006 03:14 PM

                        It's been a while since I have had any, but I don't recall being overly excited by the Olympias. They were good, certainly, but not so much to make one clap their hands and say yeah!

                      2. h
                        Hue RE: JoLi Dec 16, 2006 09:18 PM

                        Chincoteagues straight up, raw, naked!!!
                        Aw maybe a little lemon

                        1. jfood RE: JoLi Dec 16, 2006 10:07 PM

                          Add me to the Kumamoto list or however you spell it. I live in CT and only want the west coasters. I Seattle last summer and was in heaven, the creamist kumamotos I ever ate.

                          I sometime like just vinegar ans chopped shallots, other time a little hot sauce or horseradish. Depends on my mood.

                          2 Replies
                          1. re: jfood
                            Kater RE: jfood Dec 18, 2006 01:18 PM

                            I also enjoy Kumamotos though I live on the east coast, but we've got some fine oysters here as well. We particularly enjoy Wellfleet oysters for the saltiness and the sheer joy of being on the cape.

                            1. re: Kater
                              djohnson22 RE: Kater Dec 18, 2006 03:15 PM

                              Yum... I am a big fan of Wellfleets too!

                          2. c
                            CDouglas RE: JoLi Dec 17, 2006 12:36 AM

                            Pickle Points
                            Raspberry Points
                            Rocky Bays

                            Essentially, any oyster from Prince Edward Island.

                            6 Replies
                            1. re: CDouglas
                              thegolferbitch RE: CDouglas Dec 18, 2006 12:08 PM

                              Indeed! (Mom's from Tignish)

                              1. re: thegolferbitch
                                CDouglas RE: thegolferbitch Dec 18, 2006 07:04 PM

                                I am jealous but I would go poor eating shellfish up there. I hear they have great mussels and potatoes too.

                              2. re: CDouglas
                                troutpoint RE: CDouglas Jan 2, 2007 01:25 AM

                                YOu should try the colville bay ones from PEI. Awesome!

                                1. re: troutpoint
                                  CDouglas RE: troutpoint Jan 5, 2007 09:39 PM

                                  Thanks for the rec, definitely added to the list. I just checked out the Colville Bay Oyster Co. website and I am intrigued by the aqua-green shell. Sounds like these have that famous "taste of the ocean" brininess that makes PEIs so addictive to me.

                                2. re: CDouglas
                                  charonelson RE: CDouglas Sep 21, 2009 05:35 PM

                                  PEI! PEI! I am so with you on PEI. That water is so good. And Virginicas have the great meaty texture that I prefer.

                                  P.S. I've yet to have the famous Belon of the European Atlantic. So, my oyster experience is, yet, incomplete. But, I'll trudge on!

                                  1. re: charonelson
                                    CDouglas RE: charonelson Sep 22, 2009 06:57 PM

                                    After running the table with as many PEIs as are available to you don't miss out on Kumamoto oysters. They may be small but they pack the biggest briny-ocean-meaty punch of any oyster three times the size.

                                    PEIs will always be my first choice from even the most extensive oyster menu.

                                3. f
                                  FarFar RE: JoLi Dec 18, 2006 01:47 AM

                                  Damariscotta River (technically not a river, actually a long ocean inlet) oysters from Maine. Dash of lemon

                                  1. MMRuth RE: JoLi Dec 18, 2006 12:26 PM

                                    Kumamotos, with the tiniest bit of mignonette sauce.

                                    1. orangewasabi RE: JoLi Dec 18, 2006 12:54 PM

                                      Martha's Vineyards, straight up

                                      1. l
                                        LStaff RE: JoLi Dec 18, 2006 02:13 PM

                                        Duxbury - plump and so briney! I like to mix it up and use any combo of hot sauce/horseradish/coctail sauce/lemon - or nothing at all.

                                        1. CapeCodGuy RE: JoLi Dec 18, 2006 03:23 PM

                                          Welfleets...hands down

                                          1. rcallner RE: JoLi Dec 18, 2006 07:05 PM

                                            Kumamotos, with fresh lemon juice and tabasco.

                                            1. j
                                              JoLi RE: JoLi Dec 18, 2006 09:09 PM

                                              Speaking of oysters, do you guys do mail order? Or just go to local markets?

                                              2 Replies
                                              1. re: JoLi
                                                Hue RE: JoLi Dec 18, 2006 11:08 PM

                                                Don't about anyone else, but go to the local market or raw bar
                                                I'm an old school guy can't seem to eat oyters unless the month has an "r" in it

                                                1. re: Hue
                                                  Foureyes137 RE: Hue Jan 5, 2007 08:42 PM

                                                  The "R" rule of thumb is still important as oysters still spawn ;)

                                              2. m
                                                MeowMixx RE: JoLi Dec 18, 2006 10:05 PM

                                                KUMAMOTOS!!!!!! yumyumyuym

                                                1. LaLa RE: JoLi Jan 2, 2007 01:38 AM

                                                  Hot sauce or straight up.


                                                  1. e
                                                    emilief RE: JoLi Jan 2, 2007 07:51 PM

                                                    Wellfleet from Cape cod and Damariscotta from Maine. Kumumotos are very small by comparison. Love them with good old fashioned cocktail sauce mixed with horseradish and tabasco.

                                                    1. l
                                                      lyn RE: JoLi Jan 2, 2007 07:56 PM

                                                      Cheasapeake Bay with habenero mignonette sauce. I am East Coast all the way when it comes to Oysters. Applaciacola are nice too.

                                                      1. bkhuna RE: JoLi Jan 3, 2007 03:17 AM

                                                        Fresh off the boat Apalachicola's with nothing on them but the liquor.

                                                        1. j
                                                          JoLi RE: JoLi Mar 19, 2007 01:54 PM

                                                          Wow... just had some Kushi oysters over the weekend. They have jumped to number 1 on my list at par with Kumamotos.

                                                          1. b
                                                            Booklegger451 RE: JoLi Mar 19, 2007 02:58 PM

                                                            Wellfleets and Raspberry Points for me. If anyone's interested, American Mussel Harvesters ( http://www.americanmussel.com/clients... ) seems to have a very fine selection, and they really did right by me for my last New Years party.

                                                            1 Reply
                                                            1. re: Booklegger451
                                                              Tom Steele RE: Booklegger451 Mar 20, 2007 01:55 PM

                                                              I LOVE Fanny Bay oysters, from the coastline of British Columbia. They have an ineffable sweetness that lingers after the cucumber finish.

                                                            2. l
                                                              lobsta10 RE: JoLi Jan 30, 2009 06:14 AM

                                                              Definitly Salt Pond Selects from Snug Harbor Rhode Island for an east coast. As for a west coast i love the totten virginicas!

                                                              1. victoriafoodie RE: JoLi Jan 31, 2009 09:46 AM

                                                                I live on Vancouver Island, so I am spoiled by an embarrassment of riches when it comes to local seafood. My favourites are Fanny Bay (fat and delicious) oysters and Salt Spring Island (sweet and plump) mussels. I like my oysters with horseradish.

                                                                1 Reply
                                                                1. re: victoriafoodie
                                                                  steinpilz RE: victoriafoodie Feb 2, 2009 02:11 PM

                                                                  I'll second Fanny Bay, also Belon, truly memorable oysters.

                                                                2. cassoulady RE: JoLi Feb 1, 2009 02:00 PM

                                                                  Wellfleet and Duxbury oysters. yay.

                                                                  1. Phoo_d RE: JoLi Feb 2, 2009 11:55 AM

                                                                    Hama Hama (Pacific) oysters, best eaten plucked straight off the beach and cracked open on the spot!

                                                                    1. steve h. RE: JoLi Feb 2, 2009 02:27 PM

                                                                      blue points are my favorite in february. big, plump, juicy. sometimes a squeeze of lemon, sometimes not. the february blue points don't need much in the way of enhancement. my only advice is seek out a place that can command the best.

                                                                      1. c
                                                                        charonelson RE: JoLi Sep 21, 2009 05:24 PM

                                                                        I would practically swim the St. Lawrence to the Atlantic to go get me some Tatamagouche (PEI)! Nothing comes close for me... I looove these oysters.
                                                                        But, my second class faves are Kusshi (BC), Beausoleil (NB), Raspberry Pt.(PEI) , Wellfleet (MA) and Kumamoto (WA/CA).
                                                                        For condiments, I like mignonette or just lemon with cracked pepper. Easy on the condiments, though! I like to taste my oysters.

                                                                        1. DallasDude RE: JoLi Sep 22, 2009 10:53 PM

                                                                          Although I do enjoy many varieties, and can find such beauties in my Texas city as bluepoints, Hama Hama, Chatham Bay, Malpeque, Salute and Hamachi. We have an abundance of the Gulf oyster here, and rather cheap. I am able to find them served as low as 3.00 a dozen. large, plump, fresh and delicious.

                                                                          Katrina wreaked havoc on us a few years back wiping out 95% of the oyster population, but they seemed to have somewhat recovered.

                                                                          I enjoy them straight from the shell raw, or on a cracker with a concoction of horse radish, chili sauce, tabasco and maybe a dash of worcestershire. I like em grilled too, but rarely if ever go fried. Love a good oyster and a cold beer. Did I read about a habenero mignonette? OMG I gotta try that.

                                                                          1. y
                                                                            YvesNY RE: JoLi Dec 15, 2009 04:37 AM

                                                                            West Coast gigas are the best. That's what they grow in Brittany. I find East Coast virginicas kind of bland and inconsistent. Too bad, I live in NY, and West Coast oysters are hard to come by here, and supply can be erratic

                                                                            My favorites: Snow Creek by Tom and Marie Madsen, and Fanny Bay. Penn Cove Select are fine too.

                                                                            My top choice would be the European flat (belons), especially those that Tom and Marie used to grow in Snow Creek. Too bad they don't grow them any more because of the disease that struck the whole area. Still looking for a replacement, hence going to France as often as I can...lol

                                                                            1. y
                                                                              YvesNY RE: JoLi Dec 15, 2009 04:57 AM

                                                                              Now about pairing oysters with a drink. Dry wine, red or white is fine, Champagne Brut, but the best match is BEER. Try that combination with flats in Ireland or Zeeland (Holland), and you are in heaven...

                                                                              About condiments, who said oysters need condiments? Just a twist of white pepper from the mill brings up their true flavor, although I have become partial to the Raspberry Granité recently...

                                                                              Also there is nothing wrong with a little cultured butter, salted, on a slice of buckwheat bread (that's how they eat oysters in Brittany, and all over France).

                                                                              2 Replies
                                                                              1. re: YvesNY
                                                                                steve h. RE: YvesNY Dec 17, 2009 02:22 PM

                                                                                the best match is a vodka gimlet, straight up, colder than the heart of the witch of endor.

                                                                                1. re: YvesNY
                                                                                  bulavinaka RE: YvesNY Apr 12, 2010 10:23 PM

                                                                                  A daiginjo or junmai daiginjo sake works well with light seafood in general and oysters in particular. I think there's something about alcohol produced from grains that is the key.

                                                                                2. buttertart RE: JoLi Dec 15, 2009 05:45 AM

                                                                                  I've been enjoying Saltaires lately, with a squirt of lemon and a speck of Tabasco.

                                                                                  1. d
                                                                                    danieljdwyer RE: JoLi Dec 15, 2009 06:01 AM

                                                                                    I love Connecticut Blue Points, Damariscottas, and Nasketucket Bays, but Noanks are far and away my favorite.
                                                                                    I take the first few plain, then work in horseradish and lemon or hot sauce and lemon to every other one. Always with a glass of stout or porter.

                                                                                    1. Passadumkeg RE: JoLi Dec 15, 2009 06:18 PM

                                                                                      Gay Island, Maine oysters: http://www.gayislandoysters.com/, Blue Point, damariscottas (and the oyster festival, any on the board at The Oyster Bar, Grand Central Station, NYC; been going there for 45 years!
                                                                                      Plain as God intended or w/ a squeeze of lemon.

                                                                                      1. s
                                                                                        skeebeaux RE: JoLi Apr 11, 2010 05:32 PM

                                                                                        Know what i see here? A bunch of sissies! Who cares what the oyster is, just make sure I have a huge bottle of Tabasco, and some fresh horseradish. Laisser le bon temps rouler, dames !

                                                                                        13 Replies
                                                                                        1. re: skeebeaux
                                                                                          howlin RE: skeebeaux Apr 12, 2010 05:15 PM

                                                                                          way to start a reputation on your first post.every oyster has a different taste, that i think is the main point

                                                                                          1. re: skeebeaux
                                                                                            Passadumkeg RE: skeebeaux Apr 12, 2010 06:10 PM

                                                                                            Tobasco & horseradish? You don't know oysters from hot dogs, son.

                                                                                            1. re: skeebeaux
                                                                                              small h RE: skeebeaux Apr 12, 2010 07:27 PM

                                                                                              If you have to throw hot sauce & horseradish all over your oysters, I think maybe you don't like oysters.

                                                                                              1. re: small h
                                                                                                Ernie Diamond RE: small h Apr 28, 2010 06:22 AM

                                                                                                Skeebeaux is someone who enjoys Gulf Oysters. Not something that everyone has a taste for but something everyone should experience. They are an inexpensive and refreshing change from the rarified, $4 Malpeques and Duck Islands.

                                                                                                While some may look at them as a little less refined than their northern, cold-water cousins, they do have their fans. When I'm in New Orleans, it's hard to pass up a trip to Casamentos or any of the innumerable of oyster houses for a few dozen.

                                                                                                If you haven't had Gulf Oysters at a roast or on the grill or raw with (yes) tobasco and horseradish, you stand to learn something about the American oyster experience. It is as entrenched and as storied as the raw bars of Manhattan. Even if you have and don't like them, don't malign the tastes of someone else.

                                                                                                1. re: Ernie Diamond
                                                                                                  small h RE: Ernie Diamond Apr 28, 2010 06:56 AM

                                                                                                  I've had gulf oysters (raw) plenty of times, sometimes with horseradish and hot sauce, sometimes with lemon, sometimes with nothing. I like them fine. And I'm not maligning anyone's taste - I'm responding negatively to someone who mocked every contributor on this thread for caring enough about oysters to distinguish one from another. And I'd do it again.

                                                                                                  1. re: small h
                                                                                                    tatamagouche RE: small h Apr 28, 2010 07:16 AM

                                                                                                    Indeed—most oyster connoisseurs would note that the sissies (she says teasingly) are the ones who have to cover the flavor of oysters with condiments in order to eat them.

                                                                                                    1. re: tatamagouche
                                                                                                      Ernie Diamond RE: tatamagouche Apr 28, 2010 10:30 AM

                                                                                                      It isn't a contest. What if I said that oyster connoisseurs only eat Belons and the rest are for sissies?

                                                                                                      PS - I don't mean to be a nag, I just thought it was a little unfair that this first-time poster was derided for saying what s/he liked, even if it was expressed a little indelicately.

                                                                                                      1. re: Ernie Diamond
                                                                                                        tatamagouche RE: Ernie Diamond Apr 28, 2010 10:46 AM

                                                                                                        That's the point, I think, that small h and I are making here. Chowhound's not for knocking others, it's for loving up the chow. (Which is why I noted I was teasing, presumably in kind.)

                                                                                                        So welcome, skeebeaux, and rest assured the passion stirred up by oysters is only the beginning. Try a sushi, pizza, or a BBQ thread—it's like a virtual bar fight.

                                                                                                        1. re: Ernie Diamond
                                                                                                          howlin RE: Ernie Diamond Apr 28, 2010 10:49 AM

                                                                                                          the point is not to call them sissies for discussing something that they have interest in,a sissy would be someone who dirts other people in their first(and apparently last)post.

                                                                                                    2. re: Ernie Diamond
                                                                                                      jfood RE: Ernie Diamond Apr 28, 2010 06:52 PM

                                                                                                      ED you bring back a great memory.

                                                                                                      jfood was traveling in Alabama somewhere and driving back to the airport when he was asked if he wanted to try some gulf oysters. Yup, jfood was up to it. They drove up to a run down shack and jfood stared. Huh, this is it? Yup. So they walked in and sat on picnic tables and stared around the room. There, covering every square inch of the walls were different hot sauces, thousands of them, in all levels of heat. We ordered a ton of oysters. They took a mesh sack and dumped a hundred oysters on the counter and proceeded to pull out the "bad" ones. then we ate who knows how many oysters in the next hour, with different hot sauces, each bringing a different experience to the oyster. Absolutely fantastic.

                                                                                                      And if anyone would have called any of the regulars a "sissie" you would have been all set to try out for the soprano role in the next community theatre.

                                                                                                      1. re: jfood
                                                                                                        Ernie Diamond RE: jfood Apr 29, 2010 05:36 AM

                                                                                                        Love that! Great story.

                                                                                                        1. re: Ernie Diamond
                                                                                                          tatamagouche RE: Ernie Diamond Apr 29, 2010 06:26 AM

                                                                                                          That is too cool! And FWIW, I eat oysters both with stuff and without—spice of life and all that. I just think it's important to at least try them naked.

                                                                                                        2. re: jfood
                                                                                                          buttertart RE: jfood Apr 29, 2010 06:27 AM

                                                                                                          Man oh man, heaven on earth. jfood must have been beside himself.

                                                                                                  2. d
                                                                                                    davecrf RE: JoLi Apr 16, 2010 08:18 AM

                                                                                                    Kumamotos.Wife and I had 2 dozen about 3 weeks ago from Oregon oyster farms.With lemon dill sauce.OMG.

                                                                                                    7 Replies
                                                                                                    1. re: davecrf
                                                                                                      anonymouse1935 RE: davecrf Apr 16, 2010 09:09 AM

                                                                                                      Kumamoto is a new one to me. To those who've had Malpeques, how do they compare?

                                                                                                      I'm hoping the places I've found Malpeques (few and far between) will have Kumamotos.

                                                                                                      1. re: anonymouse1935
                                                                                                        buttertart RE: anonymouse1935 Apr 16, 2010 09:31 AM

                                                                                                        They're a West Coast oyster - the shell is rounder and about 3/4 the size of a Malpeque - and the meat about half. A bit stronger flavored than Malpeques, I like them as well but prefer the Malpeque flavor.

                                                                                                        1. re: buttertart
                                                                                                          anonymouse1935 RE: buttertart Apr 16, 2010 10:29 AM

                                                                                                          Thanks, buttertart. I wonder if they'll get to the East.

                                                                                                          On cooked oysters, I've had them grilled at a restaurant on Long Island and they were amazing.

                                                                                                          1. re: anonymouse1935
                                                                                                            jfood RE: anonymouse1935 Apr 16, 2010 10:38 AM

                                                                                                            Rarely out here A. Jfood heading to a great fish place tomorrow night and hope they have some Malpeques and Kumamoto. If you do find the latter ask to see them before they shuck because they can be very small onthe east coast.


                                                                                                            1. re: anonymouse1935
                                                                                                              buttertart RE: anonymouse1935 Apr 16, 2010 10:47 AM

                                                                                                              I think they usually have them at Tracks in Penn Station if that's convenient in any way for you - they have a nice raw bar and the food is better than you'd expect.

                                                                                                              1. re: buttertart
                                                                                                                buttertart RE: buttertart Apr 26, 2010 08:43 AM

                                                                                                                Tracks had Kumamotos last Monday (when I had 6 Malpeques).

                                                                                                                1. re: buttertart
                                                                                                                  Passadumkeg RE: buttertart Apr 28, 2010 02:22 AM

                                                                                                                  The Oyster Bar, Grand Central Station, esp. for the CT Hounds.

                                                                                                      2. Tripeler RE: JoLi Apr 16, 2010 08:58 AM

                                                                                                        My favorite are the "ichinen"(one year) oysters from Lake Saroma in the north of Hokkaido. They are very small and can only be harvested from November to mid-December (when the lake freezes). A small izakaya in my neighborhood in Tokyo used to carry them every year, but stopped several years back when a customer got ill from them, supposedly. I've never been able to find another supplier.

                                                                                                        1. t
                                                                                                          tzurriz RE: JoLi Apr 16, 2010 09:36 AM

                                                                                                          raw. ;)

                                                                                                          13 Replies
                                                                                                          1. re: tzurriz
                                                                                                            buttertart RE: tzurriz Apr 16, 2010 10:07 AM

                                                                                                            Man that's true for me too. Have almost never had a cooked oyster that I really enjoyed.

                                                                                                            1. re: buttertart
                                                                                                              Passadumkeg RE: buttertart Apr 28, 2010 02:23 AM

                                                                                                              A NOLA oyster Po' Boy, is made w/ deep fried oysters and is a beauty unto itself.

                                                                                                              1. re: buttertart
                                                                                                                James Cristinian RE: buttertart Apr 28, 2010 05:00 AM

                                                                                                                How about really good freid oysters, oysters Rockefeller, oysters bienville, oysters wrapped in bacon under the broiler, and a grilled oyster I've cloned from Benno's in Galveston.

                                                                                                                1. re: James Cristinian
                                                                                                                  buttertart RE: James Cristinian Apr 28, 2010 05:56 AM

                                                                                                                  I'm open to temptation, gents, and may not have tried them in the right places - but the only cooked oyster dish I've had that I've loved was Keller's oysters and pearls.

                                                                                                                  1. re: buttertart
                                                                                                                    bulavinaka RE: buttertart Apr 28, 2010 04:47 PM

                                                                                                                    I hope you get a chance to try a kaki furai (fried oysters in Japanese). Usually breaded with panko and deep-fried to perfection. The secret is really no secret. Start out with a really fresh oyster picked by a frying specialist and the rest takes care of itself. Just had one the other night at Kagura in Torrance, CA. The freshness of the sea, the supple rich creaminess of the tender oyster all enveloped in a beautifully fried panko crust left me amazed.

                                                                                                                  2. re: James Cristinian
                                                                                                                    Cookie Baker RE: James Cristinian Apr 28, 2010 09:28 AM

                                                                                                                    Gulf Oysters served charbroiled at Drago's in New Orleans!

                                                                                                                    1. re: Cookie Baker
                                                                                                                      nomadchowwoman RE: Cookie Baker Apr 30, 2010 04:09 PM

                                                                                                                      Which will apparently be only a memory for a while. So sad what is happening in the Gulf . . . and to our beleaguered fishermen.

                                                                                                                      1. re: nomadchowwoman
                                                                                                                        James Cristinian RE: nomadchowwoman May 1, 2010 10:37 AM

                                                                                                                        Gulf oysters are actually a misnomer. They don't grow in the Gulf, but in the bays and brackish water, such as Galveston Bay, which took a major hit from Hurricane Ike in 2008. Most of the reefs were covered in silt from an 18 foot plus storm surge, but it is on the way to recovery. Neither Galveston Bay, which is one of the largest producers of oysters in the US, nor the other Texas bays that supply oysters are threatened. I do expect a price hike for oysters and shrimp however. Shrimp prices have been very low lately, so Texas shrimpers will reap benefits from the suffering of Eastern Gulf fisherman.

                                                                                                                        1. re: James Cristinian
                                                                                                                          bulavinaka RE: James Cristinian May 1, 2010 01:19 PM

                                                                                                                          Considering the amount of oil flowing out of this well and the currents that will eventually take it out to the Atlantic, I'd think this will eventually affect vast areas of coastline and open ocean environments if not brought under control soon...

                                                                                                                          1. re: bulavinaka
                                                                                                                            James Cristinian RE: bulavinaka May 1, 2010 01:28 PM

                                                                                                                            Yes, this is true, but it looks as though Texas and Mexico will be spared due to the currents. My comments pertain to nomadchowwommans remark that, as Cookie Baker was talking about oysters at Drago's, that the oysters will be a memory for awhile. Oysters and shrimp will still be available, but I'm certain at higher prices.

                                                                                                                            1. re: James Cristinian
                                                                                                                              bulavinaka RE: James Cristinian May 1, 2010 02:15 PM

                                                                                                                              Thanks. After these posts relating to this issue, I started thinking about the currents through the Caribbean and how they influence the gulf, which then feeds the gulf stream. This then ultimately affects the entire Atlantic. Because of nature of these currents, the gulf areas relative to Mexico and Texas will probably be the last to be affected if everything literally comes full circle.

                                                                                                                              1. re: James Cristinian
                                                                                                                                bulavinaka RE: James Cristinian May 1, 2010 05:00 PM

                                                                                                                                Oh geez - just picked this up on the news wire:


                                                                                                                                1. re: James Cristinian
                                                                                                                                  nomadchowwoman RE: James Cristinian May 1, 2010 10:56 PM

                                                                                                                                  Probably should have said "Louisiana oysters," but the distinction in this thread seems to be between "Gulf oysters" and all the cold water varieties. A very significant amount of the nation's oysters come from Louisiana, and soon enough, I suspect, we'll see prices rise as availability decreases. But, yes, I'm sure die-hard oyster eaters will be able to get them, for a price, from, say, Texas or Mexico.My real concern is for the hardworking folks, barely recovered from Katrina, whose livelihoods are in jeopardy. I saw many of them at a big seafood market this morning, and they are very worried .

                                                                                                                  3. f
                                                                                                                    FarFar RE: JoLi Apr 26, 2010 08:32 AM

                                                                                                                    I recently at at a restaurant in Williamsburg, VA and had locally harvested Hog Island oysters. They served them with three sauces. A classic ketchup/horseradish cocktail sauce, a mignonette (sp?) sauce and a light soy-based japanese style sauce they called shoyu. Delicious!!

                                                                                                                    3 Replies
                                                                                                                    1. re: FarFar
                                                                                                                      bushwickgirl RE: FarFar Apr 27, 2010 07:43 PM

                                                                                                                      Haven't yet met an oyster I didn't like for some reason or another.

                                                                                                                      1. re: bushwickgirl
                                                                                                                        Passadumkeg RE: bushwickgirl Apr 28, 2010 02:29 AM

                                                                                                                        The oysters on the half shell and all-you-can-eat buffets (I was dragged screaming and hollering.) must be frozen and thawed. They are the only oysters I haven't cared for, he says as he devoured 4 dozen.
                                                                                                                        I used to aggravate my poor mother when I insisted that I must have been switched at birth because my preferred foods are oysters and Champagne.

                                                                                                                        1. re: Passadumkeg
                                                                                                                          James Cristinian RE: Passadumkeg Apr 28, 2010 04:57 AM

                                                                                                                          I ate some raw pastuerized oysters at Deanie's in Metairie, La, and they were disgusting. This was in March, prime Gulf coast oyster season, and no excuse for not serving oysters in their pristine state. While we were eating, a couple that just arrived from Nevada came in expressing their desire for raw oysters. I sent them away, advising them to dine elsewhere.

                                                                                                                    2. Ernie Diamond RE: JoLi Apr 28, 2010 06:03 AM

                                                                                                                      Westcott Bay. Mignonette or lemon, if anything.

                                                                                                                      1. tatamagouche RE: JoLi Apr 28, 2010 06:10 AM

                                                                                                                        Hard to say, because my favorite part of oysters on the half shell is the contrast of the mix: one sweet/creamy type, one salty/briny type, etc. (Despite my username, Tatamagouches aren't my favorite; just love the word.)

                                                                                                                        3 Replies
                                                                                                                        1. re: tatamagouche
                                                                                                                          buttertart RE: tatamagouche Apr 28, 2010 06:16 AM

                                                                                                                          That is nice, when you can do it - it seems to me there's always one dog in the mix that I don't like though.

                                                                                                                          1. re: buttertart
                                                                                                                            tatamagouche RE: buttertart Apr 28, 2010 07:19 AM

                                                                                                                            On the one hand, I agree that there's always one that's a little too much for me; on the other hand, I appreciate it as such—as integral to the experience of sampling oysters, and as something I might learn to like someday...In short, disliking one is all part of the fun! Is that weird?

                                                                                                                            1. re: tatamagouche
                                                                                                                              buttertart RE: tatamagouche Apr 28, 2010 07:43 AM

                                                                                                                              Not in the least, I undestand you completely.

                                                                                                                        2. almansa RE: JoLi Apr 29, 2010 02:58 PM

                                                                                                                          Island Creeks, Duxbury, MA; Cotuits, Cape Cod; Kushi, Pacific Northwest; Fanny Bay, ditto; Olympia, ditto ditto.

                                                                                                                          1. Passadumkeg RE: JoLi Apr 30, 2010 04:13 PM

                                                                                                                            Gulf Oysters may soon be a mute point. Mobile oysters w/ Godscar.

                                                                                                                            2 Replies
                                                                                                                            1. re: Passadumkeg
                                                                                                                              tatamagouche RE: Passadumkeg Apr 30, 2010 04:22 PM


                                                                                                                              1. re: Passadumkeg
                                                                                                                                FishTales RE: Passadumkeg May 1, 2010 05:15 PM

                                                                                                                                A fairly good article on possible damage to wildlife from the oil, published yesterday:


                                                                                                                                As far as favorite oysters; Olympias, Malpeques, Kumamotos, (many I've forgotten), & we're really looking forward to trying some from the Maine coast early summer. Coldwater critters are more to our liking than Gulf oysters.


                                                                                                                              2. h
                                                                                                                                HotMelly RE: JoLi Jun 5, 2010 10:21 AM

                                                                                                                                jfood.I know you live in CT. but from prior posts you stated you read the outdoor menu at a well known place in Boynton Beach Florida. I mentioned the price of the oysters there. I am sure you visited the place by your comment that you read the menu in front of the restaurant. My question is., Is $11.00 dollars to much for 6 oysters? Not pre-picked gulf. Just the usual oysters. Like I said , you commented earlier that you read the menu out front. So what is your opinion....I wish I could have met you there and discussed seafood in the area. HotMelly would have loved to talk to you. HotMelly loves food

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