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Oct 4, 2012 12:02 PM

Let's talk Oysters!

Headed to Boston for the weekend with hubby and daughter to look at colleges.

Have reservations at a few nice restaurants with lots of seafood.

I like oysters but know nothing about them. There is an oyster menu.

Anyone here partial to a specific kind? To be honest I thought they were all the same (stupid me)

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  1. Disclosure: mom had relatives in PEI who passed on their prejudices.

    Preference: Malpeques--to me, they taste of the sea more than any other variety...a good, clean lovely sweet salty taste.

    1. Find a restaurant that has a good variety and order one or two of each. They are all different and almost none are bad. Last time I was in Seattle, the spot i was at had 13 different ones that day. So, I had two Bakers dozen for lunch.

      1. Get a sampler so that you can taste the differences. I always love a good kumamoto. Belons are nice but need to make sure they're fresh since they come from france. Local stuff should be the freshest. Get some from Maine. Oysters really vary depending on where they are from. My recollection is that all native east coast american oyster are one species. However that one species will pick up different characteristics from the local waters. Different species for the european atlantic coast and both sides of the pacific. Once you find the ones you like, you can order more of those. It can get pricey if you're devouring oysters. I've spent $100+ on just oysters for myself. Ever been to Paris? They really go crazy for oysters there. You can order them by type and grade.

        ETA - Have you tried the bone marrow yet?

        1 Reply
        1. re: Bkeats

          "Local stuff should be the freshest. Get some from Maine. Oysters really vary depending on where they are from."

          Agreed. A got oyster bar will tell you exactly where they are from, similar to wine appelations

        2. If the restaurant is "serious" then they will have good oyster and will only serve you the good ones.

          I don't eat oyster enough to be able to really see (smell and taste) the difference between similar varieties.

          The only thing is that I like the smaller ones; and that paying extra price for "imported" oysters is not worth it ( for example west coast or french oysters) when we have good ones on the east coast, especially if you are a newbie.


          1. Kumamotos - clean crisp sweet.