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Feb 15, 2009 08:14 PM

What variety are the Chinatown oysters?

They are huge and so good but the VIP had that all-garlic kind, which is not as good as black bean or ginger -shallots.

Les huîtres... Raaaaaaaaaaah...

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  1. I'm not sure, but I'm guessing they are a west coast variety. A guess at best...

    A few years back, I asked a friend if he's ever tried oysters in Chinatown and at Beijng specifically (our favorite). He said no, so I suggested to get the steamed with black bean. He said he'd give them a go next time he was there.

    He didn't realize the size, so to start the meal (he was with family) he ordered 2 dozen. Quite a surprise when they brought out the two platters. He said he loved them.

    1. All I know is that they're oysters from BC(British Columbia). That's what I was told.

      1. They are known as Crassostrea gigas, the Japanese or Pacific oyster and they are native to Hokkaido, Japan.
        They were introduced in BC in 1905 in Pendrell Sound and Ladysmith Harbour.

        4 Replies
        1. re: bigfellow

          Hey bigfellow,
          You seem to be the person to ask.
          I've wondered, do people enjoy eating the gigas raw, either locally (north america) or elsewhere?
          I love a good oyster, but I gotta admit, the thought of eating one of those Crassostreas raw give me the willies.

          BTW, I've occasionally found pearls in these puppies while eating in chinatown.

          1. re: porker

            There is no accounting for taste. Myself, I tried them raw a couple of times. But to me they are more of a cooking oyster. I will also qualify everything by saying that I learned more about oysters in the 2 years that I had Oysterboy in Toronto as my supplier.
            Pearls in the oysters mean one thing, that they weeren't opened and cleaned carefully enough.

            My 2 cents worth.

              1. re: porker

                Yeah, one of the Beijing waiters brought me a live one and the exact same thought came to my mind: "No way I'm slurping that"

                I guess I'm not a HUGE oyster fan huh?

            1. Vietnamese friend of ours buys a few sacks of them and puts them on the BBQ. Roasts them and puts on some kind of home made spicy chili sauce. According to the label on the sacks, these come from Oregon. They're huge......some are almost the size of your foot. I've had smaller ones in Chinese restaurants steamed with black beans.

              I don't think people eat them raw do they?