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Know Your Oysters

Five Common Oyster Species

Forget about the 1599 A.D. mantra of eating oysters only in months that end in ‘r’. Old and sage advice for oyster eaters of times past when refrigeration and ice were yet to be invented and the chances for algae bacteria such as red tide increased. Back in the day nearly all oysters were harvested from the wild. Warmer waters trigger spawning season, a time when the muscle flesh basically loses its elasticity. Today, thanks to modern oyster farmers, science and strict environmental regulations, it is safe to eat oysters in the summertime. Have no fear, gauges are here: water quality and bacteria are continually monitored, and many oysters are bred to be sterile so they never become flaccid.

Malpeque | Prince Edward Island

With year round chilly waters, these oysters are a summertime pleasure, succulent and invigoratingly salty.

Pemaquid | Maine

A quintessential Maine experience, this firmly textured, briny, lemony & light bivalve is as imbedded in Maine culture alongside L.L. Bean Boots and Lobsters.

Blue Point | Long Island Sound

Mild in flavor, these are the perfect jumping off point into the oyster world—Come on, get shucking!

Kumamoto | West Coast

A nibble of petite meat, these bivalve jewels have a honeydew melon finish & a reputation as the Chardonnay of oysters.

Coromandel | New Zealand

Mildly briny, an easy to clean & shuck chewy oyster, this Southern Hemisphere mollusk is perfect to seek out when oysters are spawning in warmer Northern Hemisphere temperatures that often make the meat milky and thin.

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Know Your Oysters