The inside of the shell is white to off/white with purple streaks. They are plump, with a crisp saltiness and sweet melon notes. Put the shell back on the platter, round side up. 1141 1st street. They are more of a foundation species, as they act as an ecosystem engineer, especially in West Atlantic estuaries. Miyagi Oysters. Miyagi Oysters The shell of this oyster is elongated and rough, with an intricate display of irregular folds. This small, deeply cupped oyster is named for its bay where they originated on the Japanese island Kyushu, although they are grown in Humboldt Bay, in northern California. Atlantic oysters arent as sweet tasting as the Pacific oysters, Atlantic oysters are also identified by names such as the American oyster, Wellfleets, Blue points, Eastern oyster, or the Totten Inlet Virginica. To quote Rowan Jacobsen, they have a somewhereness about them, like great wines. Not big, good cocktail size, 2", very consistent size and shape. Heres why: Oysters spawn when the waters warm up, typically in the summer months. All kinds of oysters are available on menus and to enjoy at home these days, whereas not too long ago there were only Wellfleets and Blue Points. Oakland, WA. One shell is ridged and bowl-shaped and the other is flatter. 2 across. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. This was the time he became a devotee of Japan and its green teas. They are so fragile that rubber bands are wrapped around them to help them keep their shells closed. We think oysters are perfect on their own, but this truffle bchamel adds a luxurious decadence to your oyster happy hour. They have a distinct briny taste of the sea with earthy flavors. The meat is ivory-white with a dense, soft texture and hints of briny flavor. They are popular in the waters around the United Kingdom, New Zealand, and Australia. Sweets Restaurant, opened in 1842 and located next to the old Fulton Fish Market in New York City, had on its menu Oyster Stew with Cream, Oyster Stew, Oyster Cocktail, Oysters on the Half Shell. The hatcheries attempted to cross breed Miyagi and Kumamoto, hoping to get a fast growing, Kumamoto flavored, winter spawning oyster. Farmed oysters are basically wild oysters, just a little pampered. Because of this, they are also called New Zealand rock oysters or Auckland oysters. They improve water nutrient levels and they benefit the biodiversity in oceans and seas. There are many varieties of oysters, all with their own unique taste, texture, and size. Everything About This Magical Remedy, How Long Is Sushi Good For Best Guide For You, What Is Chorizo Sausage? There, the mix of warm and cold currents provides a nurturing environment for the oysters, where they slowly feed and grow. At the restaurant L'crin in Hotel de Crillon, the chef and the sommelier promise to "embellish tea with the finest menus possible". Malpeque Oysters. Environmental regulations and constant tracking of water levels and food safety laws help keep the farms clean and safe, and cultivation advancements such as triploids and quick spawning have greatly reduced or completely eliminated the time when oysters are less marketable.For me, nothing beats knocking back a dozen or two ice cold oysters with a cold beer on a hot summers day. Avg. East Coast Oysters Beau Soleil: farmed, East Coast, New Brunswick, Canada. Named for its region of origin in Japan, aka - the Pacific oyster, this is the most commonly grown oyster on the west coast. Only fivetypes of oystersare collected and marketed in North America, although there are over 150 variations. In Miyagi Prefecture, the Sanriku Coast meets the sea along one of the three largest fishing areas in the world. Very small and fragile, they were James Beards favorite. The Cape Shore oysters are briny, a little astringent and slightly nutty. And East Coast would be Blue Point, Pemaquid, Belon, and Martha's Vineyard. The first variety, Pacific oysters, is cheaper compared to the rest. It took a while for some of the old-timers in the business to come around to this way of thinking, but informed consumers do make better customers. 1. 62 3099-5574 R. Quintino Bocaiva, 359, Centro - Anpolis/GO . The Olympia West Coast oysters are found in British Columbia and are mainly farmed in the Puget Sound. Stick the hinge side of the Oyster out of the towel, then stick the tip of the knife on either side of the hinge. You must try them if you have not already. These shellfish thrive in marine or brackish habitats where the water is relatively shallow. Originally from France, they were brought to Maine in the 1950s, and it wasnt until the 1980s that significant numbers began to be produced. Kumamoto (WA) Mintersweet. Here in New York City, since 2014, there has been The Billion Oyster Project, restoring oyster reefs to New York Harbor and providing habitat to hundreds of species of fish while cleaning millions of gallons of water a day. Sydney rock oysters are a small oyster species that are between 2 to 3 (5 8 cm) in length. There are just five species of oysters harvested in the U.S.; all other differences come from where they live, the water they filter, and how they're handled. Opened in 1822, New York Citys Fulton Fish Market is one of the oldest fish markets in the United States. (2). Yet, the fivetypes of oysterswe have compiled in this article are the most popular ones that you must try. But I can look at and eat an oyster and feel very confident at what species it is, and generally what part of the country it comes from - East Coast, West Coast, Canadian, northern, southern, Gulf Coast. Of these, marine bivalves represent over 8,000 species; and freshwater . Very small and fragile, they were James Beards favorite. Being a large species of oyster, these salty mollusks grow to an average size of between 3 and 6 (8 15 cm). All Things To Make With Chamoy. This is all done at the seed hatchery and the intention of developing triploids is to meet the industrys need for year round marketable oysters. More Info. A full grown oyster can filter 50 gallons of water a day, purifying it and ridding it of silt and sediment, algae and nitrogen, contributing to the rehabilitation of waterways once uninhabitable for fish, sea plants, birds and all the sundry lifeforms part of a healthy aquatic ecosystem. Drinking and eating at the same time is the secret to magnifying the flavours of Japanese green teas. The inside of the shells is pearly-white. The common names of oyster species generally come from the seas where they are harvested. For more information on how to shuck oysters at home, check out our, 5 Types of Pacific Salmon Found in North America, ** total_quantity ** | ** unit_price ** / ** unit_measure **. Mirimichi. They are perfectly safe to eat, just not the best oyster eating experience.But spawning oysters wasn't the only reason for the admonition. . , let's get to know the different varieties, find out how do oysters taste and how you can know what is the difference between East Coast oysters and West Coast oysters: are good for you, as they are an excellent source of zinc, calcium, and selenium, as well as vitamins A and B12. azzurra caltagirone nuovo fidanzato; miyagi vs kumamoto oysters. If you are looking for the sweetest type of oyster, then choose a Kumamoto. None of these excellent restaurants found it necessary to identify what kind of oysters they served or where they were from. Indeed, similar to, in reference to how environment greatly affects the taste and all the subtle differences of wines from the same grape, so it is with oysters. Wild oystersare in their natural habitat from start to finish, usually clumped together in a clutch, replete with barnacles, crabs, snails, seaweed, mud and grit. One last example. 01/23/2023. Wild populations still exist and are strictly protected. All Things You Need to Know, What Is Horehound Candy? Read below for help choosing which variety . Ostrea edulis are Belon oysters. It is also known as the 'Chardonnay of oysters'. MIYAGI OYSTERS. Only five. Do not try to use a normal kitchen knife to shuck oysters! Hood Canal: farmed and wild cultivated, Washington State. Red tides are basically an out of control algae bloom that happens when certain currents are right and there is an abundance of nutrients in the water. The shell usually is dingy gray on the outside, white on the inside, and deep blueish muscle scar. The shell has a "cupped" shape to it, giving rise to its alternate name "Pacific cupped oyster.". Dredge Oysters are also called Bluff oysters and are famous in New Zealand. They grow faster and cleaner, and their size and shape is much more consistent. With the curved cup side down and the hinge side exposed, swaddle the rest of the oyster in the bar towel. Typically smaller than other oysters, just one to two inches long, with a deeply . Their flesh is lightly creamy and brown, with a distinct flavor followed by a coppery finish. The Crassostrea sikamea is the popular Kumamoto Oyster. Oysters can be consumed all year round, although oysters from different areas will vary in taste and texture. He walked us through the basics. Whether you're lactose intolerant or simply looking for new flavours, here's what you can look out for. They took over the worlds shellfish aquaculture output. The shell is smooth and thick, and the meat is silky and soft, with a robust taste. A farmer may find a new technique to raise oysters in a new place, so there will always be new varieties. Fine de Claire oysters are one of the best oysters in Europe. In general, East Coast oysters are very salty and briny, with a clean, crisp seawater flavor. The meat of the oyster is smooth and velvety. The origins of these mussels appear to have a fascinating narrative to tell. What do Pacific oysters taste like? Pickering Pass. The meat is creamy and pleasantly firm. All interesting. rinnai condensate drain installation Likes. They grow slower, and their size and shape are inconsistent. This is a hard-shelled mollusk with an elongated shape and ranks among the superior European oysters. Cover and grill until oysters begin to open, about 4-5 minutes. Because this species of mollusk is native to Chile, it is also called the Chilean oyster. Native to Japan, it is now grown here in America where, according to legend, it was shipped with Pacific Oyster seed, accidentally or not, and is now very much at home in the Pacific Northwest. Hood Canal is a fjord that has many appellations. Summertime and warm water bring a higher occurrence of red tides. Crassostrea VirginicasAtlantic Oysters (Bluepoints, Wellfleets, and More), Ostrea Lurida or Ostrea ConchapilaOlympia Oysters. So, in that spirit, with so many oysters available atFultonFishMarket.com, let's get to know the different varieties, find out how do oysters taste and how you can know what is the difference between East Coast oysters and West Coast oysters: But, as popular as oysters are today, in New York City at least, they were once even more popular. Pacific (or Japanese) oysters tend to be meatier and creamier. Compared to Pacific oysters which grow to an average of 4 (11 cm), Kumamoto oysters only grow to 2 (5 cm) in size. The following are among the most popular and widely consumed oyster types, each having its own set of traits, flavors, and features. They also have a creamier and sharper mineral taste to other types of popular oysters. Theyre on Canadas west coast, the only native oyster species. Order Online Here. Study with Quizlet and memorize flashcards containing terms like Kumamoto Oysters flavor profile, Kumamoto Oysters shell, names of kumamoto Oysters and more. They are prone to predators such as starfish and rays. They spawn later and in warmer water than other oysters, so they remain firm and sweet well into summer months. Copyright 2023 MICHELIN Guide. Good marketing, really. Eastern mussels were formerly quite famous commercially, and they still appear to retain that reputation. The creamy delicate oyster meat is described as having meaty sweetness with hints of seaweed and mild saltiness. Best for Chesapeake Bay Oysters: Rappahannock Oyster Co. - VA. Best for Themed Bushels: Real Oyster Cult. These oysters are shaped like a mussel and were released in 2009. They are named after Yatsushiro Bay in Kumamoto Prefecture, Japan, where they are believed to have originated. Up to 5 across. . Relax. The shell can be a whitish-green color. Romantic Mignonette READ MORE. These Atlantic oyster species have whitish-beige and gray shells and tasty firm meat. Get your grill on with our easy grilled oysters recipe - don't forget the crusty bread to mop up all the delicious garlic parsley butter! The inside of the shell, on the other hand, is entirely white, with a deep purple muscle scar. People love their creamy textures and sweet celery flavors despite their small size, followed by a long-lasting metallic taste. They are up to 3 (7.6 cm) in size. It can take up to four years for the Kusshi to go through its special cultivation process and be ready for market. To eat fresh raw oysters, only a squeeze of lemon juice and a sprinkling of cayenne pepper is enough to enjoy this tasty delicacy. Our Head of Quality Control, Robert DiGregorgio, demystifies the magical world of oysters in our handy oyster guide. The Crassostrea sikamea is the popular Kumamoto Oyster. Oysters are identified by their irregularly-shaped, flat shells that cover the soft edible inside. Washington State. When these blooms occur it is not uncommon to see hundreds of dead fish floating on the water. Kumamotos are widely cultivated in Japan and the West Coast. Angle your shucking knife into the oyster's hinge, rocking back and forth, not forcing things, which can cause bits of shell to break off. Though farmed, they are in their natural environment, albeit in cages or bags, with all the sunlight, currents, and natural food that wild oysters have access to. They look identical at first glance, coming in some shade of grey with a similar briny flavour. Some species of "kumies" can be even smaller. European flat oysters get their name from the flat pear or oval-shaped shells that protect the muscle meat. Oysters could even help protect against heart disease due to their relatively large amounts of omega-3 fatty acids. Royal Miyagi Oysters - live and by the dozen - Big Alaska Seafood Order online or over the phone at (206) 430-7010 Royal Miyagi Oysters - live and by the dozen Product Description Size: Medium (3-4 inches) Temperature History: held at 37 degrees F Weight per dozen: 3 lbs. Olympia. miyagi vs kumamoto oysters June 5, 2022 5:15 pm nahl combine 2022 dates nahl combine 2022 dates Heavy bar towel, folded in quarters. For example, along the entire east coast and Gulf coast of the U.S. the native oyster is Crassostrea virginica, the Eastern Oyster. The one constant on this New York City restaurants menu perpetually in flux is the presence of rice. Kumamoto oysters are also prized among oyster connoisseurs for their delicious, fruity flavor, and bowl-shaped shells. Shigoku Oyster is a type of Pacific oyster from Washington state. Kumamoto oysters are a type of oyster that is native to the Kumamoto prefecture in Japan. One serving boasts a ton of vitamins and minerals (a whopping 220 . Fanny Bay (British Columbia): Cultured in Baynes Sound, these are small to medium. Meaty and briny firm texture light, sweet finish. Wellfleet oysters are grown in Wellfleet Harbor in the northeastern part of Cape Cod. Place the oysters on the heated grate with the cup sides facing down to hold in the juices. Common names of this species of oyster also give clues as to where they are harvested. Misty point oysters are another type of Atlantic oyster that has a loyal following. Kumamotos, however, were found to be their own species. Also a great starter oyster, balanced flavor, mild brininess. Fluted shells. Expertly prepared by Chef John Myers and his seasoned culinary team, Aquatic Culture's raw bars, full-service parties, and custom menus are sought . 2. Pacific mussels are the most cosmopolitan of all species because people bring them to various nations for aquaculture reasons. Many people love the taste of these species. European Flat oysters have very flat shells, spherical forms, and less distinct cups than most of their relative mussels. I think its in part due to the new interest in foods that are authentic, are deeply connected to a place, traceable and sustainable. They are similar in taste to Kumamoto oysters, although they tend to be a bit more briny than Kumos. The oyster season extends from September through April and peak oyster consumption is during the winter months. Species: Pacific Cultivation: Bags-to-Beach Salinity: Low Size: Average Region: British Columbia Royal Miyagi (3 Ratings) softshelledcrab on November 1, 2019 at 7:40 pm Rating 3.5 You don't want any of the grit or sand getting in the shell once it's shucked. Each one is distinct due to the tastes specific to the areas and environments they grow. If you have never tried oysters before, many oyster experts recommend starting off with a few Beausoleil oysters. At one time, that might have been great advice but these days that old maxim doesnt hold up. The oyster is a bivalve mollusc. Olympic View. Water quality is constantly checked for toxins and bacteria and no farmed oyster would ever be sold from water with less than safe levels. Oysterseat an average of 20-30% of their body weight per day. , regardless of the method, are grown in the same waters as wild are (or used to be), with the main difference being that they are protected (according to the grow-out method) from predators, barnacles, dirt and grit. This gives the delicious salty oysters a sweeter and fruitier flavor than many other species of oysters. Here's what you need to know. invicta park barracks maidstone postcode; bello verde net worth 2020. community woodshop portland oregon; snyder homes englewood, fl; chief patient experience officer salary These mussels come in various species, many of which are further divided into subspecies. They have creamy meats, a honeydew-like finish, and a little saline flavor and come in round and tiny green-colored tumbling shells. Kind of a melon-y finish. They comprise 97 percent of oyster production in the world. Scala Osteria . The following are some of the most frequently consumed oyster varieties, each unique characteristic and taste. Kumamoto Oysters. Furthermore, they must be kept and packed cup-down to maintain their liquid because of their flat surface. For more information on how to shuck oysters at home, check out ourfull blog post! There are six different Wellfleet estuaries, however, so there's a fair amount of variation with these beauties. Fanny Bay: farmed, West Coast. Healthier? These warm-water oysters are usually the first type of oysters that beginners try. He obtained his first MICHELIN Star while working on Paris's Left Bank, at Itinraires, where he made a name for himself with his high-calibre bistro cuisine. These were all local product, harvested from local bays and estuaries. And because oysters are filter feeders, their flavor is affected by the body of water in which they live the bottom composition, salinity, river inlets, etc. Miyagi prefecture is home to the Sanriku fishing grounds, one of the three most productive regions in the world. The sweet, salty flavor compensates for the diminutive size. Southern Belle Grand Isle Grown in floating cages, these sustainably farmed oysters from Grand Isle Sea Farms offer a classic Gulf flavor. The process of shucking an oyster is simple. They have a hard, solid shell that is a whitish color and rough feel to it. Weve all heard the old adage, Never eat oysters in a month without an R in it. Like most old proverbs or old wives tales, there is a kernel of truth in it. Oysters are generally consumed raw and because of that, its important only to buy the best quality oysters available. Shigoku (British Columbia): These are a relatively new oyster, debuted in 2009 by Taylor Shellfish Co. Seattle restaurants are gaga for them, with good reason: They have a clean, deep cup, not crazy briny, with a light, clean taste and a cucumbery-melony finish. They have a hard shell and an elongated oval shape. Orders through Toast are commission free and go directly to this restaurant . No names, no identification. West Coast oysters are richer, with a softer, creamier texture and a range in flavor from melony-cucumbery to strong, musky and minerally. However, these meats are usually a lot sweeter and easier to consume, even for beginners. June 10, 2022; By: Author gallaghers steakhouse wine list One of the distinguishing features of Olympia oysters is that they have a distinct oval that is sometimes almost round shape. Opening day at Plant Citys Florida Strawberry Festival: shortcakes, fried food and more, How Firestone Grand Prix of St. Petersburg will be IndyCars greenest race yet, Coasis, new restaurant from chef Melissa Melly Gardner, opens in Seminole Heights, Lightning assistant GM Jamie Pushor found his post-playing passion in scouting, As people cast Tampa ballots, remember the fundamental importance of our right to vote | Letters, Why Rays Drew Rasmussen will slow down this spring, Guide to Plant Citys Strawberry Festival, one of the largest festivals in the nation, How a Tampa company with an office in Ukraine has handled a year of war, In Daniel Robertsons return to Rays, a clear mind is what matters, Photos: Opening day for the Florida Strawberry Festival. Today, "bluepoint oyster" is often used as a general term for any Atlantic oyster served on the half-shell, i.e. They have a firm meat with sweet and briny taste. Mission Street Oyster Bar & Seafood Restaurant 687 Seafood Fish & Chips $$Mission This mild, sweet oyster has a melon-like flavour, with a hint of cream, and a touch of astringency to the finish. Beausoleil oysters are a type of Atlantic oysters grown in Canada. Kumamotos have a lot in common with Pacific oysters. Perfect for enjoying on the half shell! Up until the 1920s the typical New Yorker ate an average of 600 oysters a year! 2 across. Its also of great benefit to the aquatic environment in general. Here, the Oyashio (or Kuril) current meets the Kuroshio (or Japan) current, generating a wealth of marine life. rating 4 Love 4 Rate & Review! Kumamoto (British Columbia): Tiny, deep-cupped with a ridged and fluted shell, this is a crowd pleaser. They are sea animals to be sure, but they draw much of their uniqueness from the land around them and from the specific waters they call home. Pacifics are usually named after where they are grown, such as Totten Inlet and Fanny Bay, but some are trade names such as the justly well-known Sweetwater oyster from Hog Island Oyster Company. Naked Cowboy: wild, East Coast, Long Island Sound, NY. How To Use It Effectively, How to Eat Canned Sardines: 14 Effective Ways, How To Reheat Mac And Cheese: Some Useful Methods, What Is Chamoy? 1. The color of these mussels turns to an ivory color after you cook them. So closely is an oysters flavor tied to where it comes from, they are traditionally named for that place. Beginner oyster eaters love them because of their taste and size. The uneven form and unequal valves of Kumamoto oysters are comparable to those of other oyster types. These days, to entice more customers to try their oysters, producers have come up with some catchy names. Hand harvested. The Inner Bay oysters are milder. First, it takes pressure off the wild stocks, allowing them to repopulate. "New Jersey bluepoints" and "Virginia bluepoints" that can be found at local shops and farmers marketsin these respective areas. Now there is total transparency and full accountability every step of the way during cultivation, harvesting and shipping. Online Ordering Unavailable. Their hard calcium shells are a white or gray/brown color with some purple streaks. Which oysters taste the best? Beginner oyster eaters love them because of their taste and size. Low in calories and high in protein, oysters make a great addition to any healthy diet. Briny, mineral accents, full plump meat, savory finish. True oysters are a type of saltwater mollusk (phylum Mollusca). Our MICHELIN inspectors have rounded up five exciting ingredients to try, in your kitchen or out to eat. Because of how fresh they are, most of the Miyagi oysters harvested here are eaten raw . If you find a small crab inside oysters, this is considered lucky! On the other hand, members of this species come in a wide range of sizes and shapes. Since his restaurant AM by Alexandre Mazzia took its third star in 2021, this basketball player turned chef has made no secret of his passion for Japan and its green teas. Interestingly, the name Chesapeake Bay literally means Great Shellfish Bay., Eastern (Atlantic) oysters grow fast and thrive in saltwater temperatures of between 60 and 60F (15.5 20C). Stellar Bay Oysters. Posted at 16:45h in lucia marisol williams by colin mclean where is he now. Preheat grill to high heat. Another type of true oyster native to the Southern Hemisphere is the dredge oyster. Other kinds may have a combination of brown, cream, and forest green. Enjoy our Oyster Bar experience in your home. Olympia oysters are small and have a unique and bold taste. The shell of a bivalve mollusc consists of two shells called valves that meet at the hinge. Kumamotos are small, sweet, almost nutty oysters characterized by their deep, almost bowl-shaped shell. They are up to 3 (7.6 cm) in size. It made sense then, but these days, things are much different.Modern day oyster cultivation techniques in combination with strict environmental regulations have made it safe to eat oysters year round. Its taste is described as metallic and coppery with a flavor that makes a large statement. SI: West Coast favorites would be Kumamoto, Royal Miyagi, Totten Inlet Virginica, and Yaquina. In addition, Kumamoto oysters are low in calories and fat. Grown on Stellar Bay's cutting edge oyster farm in Deep Bay, British Columbia, Kusshis are raised in nutrient-rich Pacific Ocean waters, tumbled to strengthen the shell and give it its distinct, smooth appearance. We take a closer look at why youll find rabbit on the menu at many restaurants in the MICHELIN Guide Malta. Best for Beach Cultivated: Hama Hama - WA. Oysters are generally consumed raw or cooked. Sip the juice, chew the oyster and swallow. Pink Moon: farmed, Prince Edward Island, Canada. There are five main oyster species commercially harvested in the United States. Kumamoto oysters, known as kumos to fans, are another West Coast species smaller than Pacifics. They are often highly massive and have a somewhat salty and metallic taste. Just as wine grapes are influenced by sunlight, rainfall, temperature, soil conditions and a bunch of other things I dont pretend to know about, oysters are greatly influenced by water temperature, salinity, currents, phytoplankton, the sea bed, mud, minerals from the surrounding land, and how long theyre grown before harvesting. Furthermore, almost half of farmed oysters today are triploids, meaning they have three sets of chromosomes and dont reproduce at all. Ridged shells. Kumamoto oysters are native to Japan and the coastal regions of countries in the western Pacific Ocean. 0. Kusshi Oysters are shellfish creatures of many elements with a direct reflection of its unique habitat. Our Head of Quality Control, Robert DiGregorgio, demystifies the magical world of oysters in our handy oyster guide. 3-6 across. That's quite a bit of differentiation for the same thing grown just . Clockwise from top left is an assortment of oysters: Kumamoto (British Columbia), Wellfleet (Mass. Size: approximately a 3 inch shell. Other examples of bivalve molluscs include, mussels, clams, cockles, scallops. They are so fragile that rubber bands are wrapped around them to help them keep their shells closed. Amildly sweet and lemonyflavor is noticeable as the saltiness abates. They are raised anywhere from British Columbia to Mexico. Although some people find eating raw seafood unappetizing, they are a delicacy enjoyed by many people around the world. In this article, you will learn about the many varieties of oysters that you can eat. BBQ Oysters: Daily, 10am - 5pm. Safer? Pacific oysters, Atlantic oysters, and European flat oysters are some of the worlds most popular mollusks. Pacific mussels can be found in subtidal zones in thick mats on rocks and soft soils. Buy live oysters for wholesale. Here's how to tell oysters from the US, France and Australia apart. Fanny Bays, Skookums, Hood Canals, Hammersleys, Kusshis, Chefs Creek, Emerald Cove and many many more, are all Crassostrea gigas, the Pacific Oyster. Olympia oysters are native to the northwest coast of North America. Miyagi Oysters This oyster, sometimes known as the Pacific one, is native to Japan and is grown in America. Pop the hinge with the knife, then slide your thumb in to hold the lid open. Fanny Bays, Skookums, Hood Canals, Hammersleys, Kusshis, Chefs Creek, Emerald Cove and many many more, are all Crassostrea gigas, the Pacific Oyster. If you haven't tried these, you must! Which is better? Their flavor is a combination of creamy, melon-like, salty, and vegetal. Oysters could even help protect against heart disease due to their relatively large amounts of omega-3 fatty acids. Kumamoto - This is a small oyster with a very deep cup. Since an epidemic devastated the Portuguese oyster ( Crassostrea angulata) between 1968 and 1972, Crassostrea gigas has become by far the most commonly cultivated oyster in France.