The hue of the cover can vary from purple-black to white, with yellow or brown lines on occasion. Credit: Dr. Talia Young. Last updated by NOAA Fisheries on 04/07/2023. I can't wait to sit out on the balcony and enjoy a platter of these oysters and a glass of wine. Analytical Services; Analytical Method Development and Validation In addition, they created a logo that restaurants around the world now use to denote ocean wise choices. Credit: NOAA Fisheries, Filling the Gap: Tagging Highly Migratory Species in Curaao, Model results showing where fish species (circles, with examples shown around perimeter) within each family or class (colors, legend on right) fall among three life-history strategies (periodic, opportunistic, and equilibrium) based on their traits. Youre welcome, thanks for letting me know Jeannie . Page not found Instagram Make sure you seal them in an airtight container or bag once frozen to maintain good quality and try to use them within 3 months. Flavor Profile:Light, refined briny meat that sits in a petite shell. We ordered the Kusshi, Eros, Kumamoto, and East Beach Blonde. WebCall Us Today! Kumamotos are small, sweet, almost nutty oysters characterized by their deep, almost bowl-shaped shell. Like Pacifics, they have deeply fluted, sharp, pointy shells. They spawn later and in warmer water than other oysters, so they remain firm and sweet well into summer months. Kumamotos are widely cultivated in Japan and the West Coast. Lobster Rolls We got one hit with butter, and one chilled with mayo. Simple Guide To Enjoy Oysters Should You Chew Credit: NOAA. The meat is buttery and delicate, with a creamy texture and a deep mineral flavor. They are dependable oyster that are almost always small with a dense round shell. Al Roker Showcases Aquaculture as a Climate Solution, The NOAA Aquaculture Strategic Plan (20232028) includes goals and objectives to sustainably develop the aquaculture industry in the United States. They should be deep-cupped and evenly shaped. Yet, the fivetypes of oysterswe have compiled in this article are the most popular ones that you must try. Sydney rock oyster was Australias first aquaculture species, traditionally grown in inlets, bays, and protected estuaries. It was to grow this species in North America. Let's get cookin'! Click Here to see the latest: Oyster Evaluation. I also loved that the chilled roll only had a light coating of mayo. Mignonette is a simple mixture or finely diced shallot macerated in vinegar, usually champagne, red or white wine vinegar but you can play around and get creative. Chincoteague oysters are storied predating the earliest settlements along the Chesapeake. They have a firm, meaty texture with a briny, cucumber like flavor. Other researchers looked into this further and examined their DNA sequences, only to conclude that these species are distinct from one another. If you're serving oysters raw, "You always want your guest to be able to pick up a clean oyster and slurp it down," as Abrams puts it. Wondering which oysters to use? Fresh Off the Boat Seafood Company 2023. Finally, I can make them at home too. The shell has a cupped shape to it, giving rise to its alternate name Pacific cupped oyster.. People love their creamy textures and sweet celery flavors despite their small size, followed by a long-lasting metallic taste. Oysters are low in saturated fat and excellent sources of omega-3 fatty acids and iron. Love the wine pairing suggestions! Our Shellfish | Taylor Shellfish Farms, Seattle WA Part of the Georgia Straits, this region is known for its oysters and sustainable aquaculture has been in full swing since the 1950s. These farmed oysters are specially tumbled to create a deeper shell than other oysters. This mild and sweet oyster has cream and melon flavors with a an austere finish. Set the stage: Set yourself up with a short, sturdy oyster knife, a towel, and a strong glove, preferably an oyster glove. WebKusshi Oysters The Ultimate Oyster. There are major Kumo farms in Oakland Bay (Puget Sound), Humboldt Bay (California), and Baja (Mexico). Eastern mussels were formerly quite famous commercially, and they still appear to retain that reputation. The American Belon season typically kicks off in mid- September so keep your eye out for this unique option. For expert advice, we consulted two authorities on the subject: executive chef Sandy Ingber (a.k.a. Classic Oyster Mignonette Recipe Try my simple mignonette recipe for oysters on the half shell. Most people have termed them plates since they resemble little saucers. Thanks for the easy recipe. Large Fanny Bays are the ones I use for all my cooked oyster dishes like the steamed oysters here and the ones in my oyster stew. @theseasidewaikiki finally opened in Waikiki with a very new concept" We often enjoy a dry bubbly or Chablis as well. Kusshi oysters are grown in Washington. Oysters also form reefs which Since there are so many options available, selecting the what is rhubarb could take some timeMay, Since there are so many options available, selecting the what is oxtail could take some timeMay. Remove from the grill or oven, let cool a minute. Tide to Table Profiles: Hog Island Oyster Co. Northeast Fisheries Science Centers Milford Lab, using GoPro cameras placed around shellfish aquaculture beds, Aquaculture Science and Research on the West Coast. Oyster larvae are bred in hatcheries and fed a diet of algae for 2 to 3 weeks. For Intensely Caramelized Gravy, Give Chicken the Bhuna Treatment. A perfect starter for 2 or for a big crew. A 3 tiered tray or serving dish really adds to the festive feel when stacked high with shucked oysters and accompaniments, just like the seafood towers in France! So, many people like eating it uncooked. I love how easy they were! SI: I believe they are! Uni Sourced from ME, which Ive never had before. To get you started on your journey to being an oyster expert, heres our selection of the five most excellent eating oysters: This tiny, deeply cupped Pacific oyster is cultivated very unusually. Classically French trained cook, photographer and food stylist living on beautiful Vancouver Island, BC. Have you heard about the Ocean wise program? Thanks you for your kind words. Their flavor is distinct some say they taste like copper pennies. SI: Have them try fried or roasted oysters, and then experiment with a raw mild oyster like Blue Points on the half-shell. The all-natural, in-shell treatment for these unopened raw oysters uses warm water and ice cold water to destroy any potentially harmful bacteria in the oysters. Flavor Profile:Plump flesh with an excellent alkaline texture that stays on your palate. Each female can produce between 50 and 200 million eggs during a spawning event. Shrimp- Standard. WebKumamoto Oysters (30 pcs) $95.00. West Coast Oysters(crassostrea gigas) Hi, I'm Sabrina! For ideal flavor, I recommend eating them by the following day. Pacific cupped oyster, Alaska, Flavor Profile:Firm meat with black mantles, medium salinity and mild brininess. Order Oysters | These mussels come in various species, many of which are further divided into subspecies. Do you know how to eat smoked salmon as well as preservation knowledge like How long does smoked salmon last? A farmer may find a new technique to raise oysters in a new place, so there will always be new varieties. Price is per dozen. Pacific oysters first mature as males, then later develop female reproductive capabilities. West Coast, Stay informed of all the latest regional news around NOAA Fisheries. Spoon a teaspoon of the soy mixture over each one and serve. Kusshi oysters are the ones for you. East Beach Blonde:From Ninigret, RI. Let guests spoon a teaspoon or so of the mignonette onto their oyster right before shooting it back. Along the West Coast, Pacific oysters are sweet and creamy, while fruity Kumamoto oysters have a slightly firmer texture. It's small, thin, and packs a lot of favor. Kumamoto Oysters. Do you get Fanny Bay oysters In Campbell River or do you go down to Fanny Bay? The Pacific oyster, introduced from Japan, is a popular seafood and West Coast aquaculture species. We grow ours hanging from floating rafts in deep-water bays, so they are always grit-free and glossy-shelled. Some shells may open a lot, others may only open a few millimeters so yo may need to look closely. More specifically, in western Duxbury Bay which is directly fed by the Cape Cod Bay. Be sure to cover and refrigerate the sauce until you need it. We at Inland Seafood want to emphasize that the practice of oyster farming is a sustainable activity that improves the marine environment, purifying water supplies with a minimal impact on the oceans ecosystem. Many people know the Olympia oyster as the Native Oyster, California Oyster, and Rock Oyster, and it has a long and illustrious history. Many experts refer to these species as the Chardonnay of Oysters because of their saline, fruity flavor, and beautifully fluted and sculptured cells that come with deep cups. Matt Cowan is a bartender at Saved By The Max. SI: I recommend buying the oysters either the day of or the day before. A slower grown oyster, the Malpeque is still harvested to order by hand with large tongs, which have minimal impact upon the ecosystem and environment. Its quite rich, and the salted pork gives it a whole other dimension. Briny and delicate, these can be cooked but I think they are best eaten raw. Find Out the Truth About Dry Aged Rhubarb, What is Oxtail? I have been craving a good oyster feed for so darn long. An extremely clean and deep-cupped oyster, the Beusoliel is prized for its high meat-to-shell ratio and unique, delicate taste that is said to have the same yeasty warm-bread aroma you get with good Champagne. Sauvignon Blanc pairs really well with my rich and unctuous baked oysters too, an excellent foil for the tangy creamy flavours.The French love Chablis, Muscadet and Champagne and I cannot disagree. Oyster (Guide Oyster How Long Does Cream Cheese Last? Produces a very plump and attractive meat with a big creamy flavor starting salty, moving to sweet and a melon-like finish. Kusshi oysters tend to be easier to open or shuck than some of the others. Deep-cupped shell with petite meats. Settled larvae are transported to grow-out sites in coastal waters. I love all the great tips you've posted here and it's the perfect primer on varieties. WebEnjoyed by beginners and pros alike, Kumamoto Oysters are a popular favorite due to their fruity, sweet, melon-scented flavor and light brininess. If you are using your oven, put them on a baking sheet with edges. 2023 Cond Nast. Chef Creek flows into the deep waters of Baynes Sound on the east side of Vancouver Island, British Columbia. Crudos- Super fresh! Malpeque Its this tiny yet upscale little oyster bar in the North End, just a few blocks from where I used to live. Try my simple mignonette recipe for oysters on the half shell. Oysters provide many benefits to the ecosystems in which they live in. The abundance of algae, phytoplankton, and select minerals in the Great South Bay result in the perfect environment for oyster growth. Known at Inland by their funny trade name, the Hootenanny is raised on the Hood Canal side of Southern Puget Sound, WA. WebAdditionally, we carry oysters such as: Kumamoto, Kusshi & Stellar Bay. These make me miss Vancouver Island. Wellfleet and Virginia oyster are two additional frequent names for this species. I hope to inspire you to grow, forage and shop your local farmer's market with these easy and delicious recipes using whole foods. Oysters served on the half shell are a centuries old favorite, for many reasons! Mussels intensify any sauce and are equally at home in French, Italian, Asian, or West Coast cuisine. AmeriPure Medium, medium salt, citrus finish. The taste is mildly fruity; sweet with a slightly mineral finish and a rich buttery texture making the Kumamoto the perfect oyster for the west coast novice. Their flavor is a combination of creamy, melon-like, salty, and vegetal. Small, low salt, sweet, cucumber finish. Raw Oysters with mignonette and cocktail sauce -They offered 12 different varieties on the menu and they showcase their profiles beside each, including size, salinity, and flavor. What's the perfect wine? (The oysters are even placed cup down of course, to preserve the liquor.) They have a more distinctive rough beach shell texture. Oysters have always been historically linked with love (deriving the word aphrodisiac), and are referenced as an important food in helping define the settling of North America. DA: Yes, I get this question all the time. Stir and let sit for 15 minutes up to overnight and serve alongside your oyster platter. SI: For raw oysters, the most popular topping is cocktail sauce. Belon oysters, also known as European Flat mussels, have originated in Europe. Flavor Profile:Defined by the Japanese as ultimate and one of the best, this specialty oyster is clean, mildly sweet, delicate and meaty. Still a newcomer to East Coast menus, the Kusshi (Japanese for precious) is all the rage out west, due to their small size and ultra-clean flavor. Use of this site constitutes acceptance of our User Agreement and Privacy Policy and Cookie Statement and Your California Privacy Rights. So you can get the cooking space of your favorite diner or food truckin your backyard. I feel so lucky to live near these amazing shellfish but don't worry, most good fish mongers carry these fresh oysters or will order them in for you. This breaks off the thin growing edge and forces them to deepen and thicken their shells. Naked Roys Beach Truly incredible animals. The seeds are set in floating trays along the dock, utilizing the strong current. So much meat, and a PERFECT mix of it (mostly tail). If youre in Hokkaido, check out his new oyster bar. In sashimi, geoduck is extraordinarily sweet and crunchy. Albarino, a Spanish wine, is another bright and lively choice. This southerly, sheltered side of the Sound contains seriously algae-thick waters, leading to well-fed, market-sized oysters in less than two years. Kusshi and Kumamoto Oysters are often compared and share many characteristics with each other. Avg. I would also recommend a little mignonette for first-time oyster eaters. In an effort to remedy this situation, forward thinking locals sourced a small quantity of oysters from the Chesapeake Bay area. The Pacific oyster is native to Japan, so there is some concern about the species outcompeting native oysters. The famous Kumo (actually Crassostrea sikamea) originated in Kumamoto Bay on Kyushu, the southernmost island of Japan. Yum! Notebook | DA: Just as they come, usually in a bag. Ours take three to four years to reach perfection, and when they do, they will have beautifully fluted shells and plump meats with a hint of honeydew in both flavor and color. You might also like my FREE printable weekly meal planner. Chef Creek Chefs love the way Manila clams striped, colorful shells bring a dish to life. Whichever method you choose to cook your oysters, they are a fun food. Do not store in iceif it's too cold, it will kill the oysters. Individual names for this oyster species include Miyagi Oyster and Japanese Oyster. Oyster selections Penn Cove Shellfish The importation of these gems predates World War II. Oysters in the region were traditionally harvested from the ocean floor by day boats using hand tongs, but have been replaced by more recent aquaculture method of seeding the oysters in cages for protection from damage. $340 vs $25 Po' Boy: Pro Chef & Home Cook Swap Ingredients. Eastern mussels can reach maximum size in 18 months in warm waters, but it can take over four years to get a full size in freezing waters. Grown for 3 to four years, they are available from end of summer to late spring. AmeriPure buys its oysters from selected harvesters across the Gulf Coast, with the overwhelming majority of fresh product coming from Louisiana, the largest oyster producing state in the country. Today, there are at least 300 unique oyster varieties in North America, each producing distinct and often dazzling oysters. Their meats have lots of fat making them abundantly plump which compliments their lingering cucumber finish perfectly. All Things To Make With Chamoy, What Is Horehound Candy? He graduated from Arizona State University and has been bartending for about 20 years now, starting when he was just thirteen! Raw Oysters with mignonette and cocktail sauce - They offered 12 different varieties on the menu and they showcase their profiles beside each, including size, salinity, and flavor. The island coves to the north are deep and rocky, with fewer land influences making the North Puget ideal for long line suspension growth techniques used to produce Naked Roys and similar species. The Fishadelphia team. State and federal regulations require monitoring of farmed oysters to ensure they are safe to eat. Every week we evaluate each of our oysters to review the different characteristics, flavor profiles and The flesh is ordinarily white or pale olive green in the shade. Wesell our oysters in multiple different ways including raw, shucked and top-off. Like many of the operations around Vancouver, these oysters are beach-cultivated in floating trays. And East Coast would be Blue Point, Pemaquid, Belon, and Martha's Vineyard. At least, that used to betrue. However, these muscles began to thrive in various riverbanks around the Maine coast after ten years. Wood-Grilled Oysters in Chipotle Vinaigrette, Kumamoto Oysters with Ponzu Granita and Tobiko. Additionally, we carry oysters such as: Kumamoto, Kusshi & Stellar Bay. Sadly, they were out of my favorite, Beausoleil; however, it forced me to try some others I hadnt, before. You can ask your fishmonger for the seaweed when you purchase your oysters. As oysters have risen in popularity, the Gulf oyster became what many conceive to be the stock oyster youd find at many raw bars and roasts. These pictures are making me drool - I love fresh oysters! Information on shellfish aquaculture permitting can be found in the, All fisheries and aquaculture farms in federal waters must adhere to federal regulations including those in the. Chef Creek Pacific oysters: Though theyre now booming in the States, these varieties (of They were called after their site of origin, which is in Japan, and then spread to Taiwan, southern China, and Korea. The worlds largest burrowing clam, the geoduck (pronounced "gooey-duck) is a Pacific Northwest native and one of the most prized seafoods in the world. SI: I like Champagne, Chablis, or Sauvignon Blanc. 1 dozen minimum purchase. In 1985, Harry found that the two species had remarkably similar anatomical traits and advocated a synonymy. Kusshi: farmed, West Coast, British On our list we have a variety of Northwest grown Pacific Oysters. Another variety that grows particularly well here are the Kusshis. While the grilled buns were a little dry, these are still my favorite lobster rolls in Boston, no contest! Required fields are marked *. In appearance, AmeriPure oysters are much cleaner and free of the grit and mud that often accompanies unprocessed Gulf oysters. Copyright West Coast Kitchen Garden 2021 - All Rights Reserved, Easy Old Fashioned Salmon Patties-A Southern Classic, What To Serve With BBQ Shrimp-Top 50 Side Dishes, Top 20+ Easy, Healthy Salmon Breakfast Ideas and Recipes, What's the Difference between a Mojito vs Margarita, What To Serve With Ratatouille-Top 50 Sides +Mains, Miso Baked Oysters-A Quick And Easy West Coast Appetizer, Red Cabbage Sauerkraut/Fermented Red Cabbage. DA: I would serve them on some rock salt and fresh seaweed. I LOVED the Kusshi and Eros! The following are some of the most frequently consumed oyster varieties, each unique characteristic and taste. A close relative of the Kumamoto oyster. Kumamoto Oysters Kumamoto oysters are usually deep-cupped with smaller meats inside. Furthermore, they must be kept and packed cup-down to maintain their liquid because of their flat surface. Typically grown intertidally, most west coast oysters have rough, fluted shells (like the famed Kumamoto) and a plump meat with a sweet, subtle mineral flavor that is perfect for half-shell beginners. WebOyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. East Coast oysters have up to a two-week shelf life, and West Coast oysters have up to one week, but I don't really recommend buying them that far in advance. This makes it really easy to order what you think youll like or what youre curious about! They are my hubs Fav,t hanks. Leftover cooked oysters can be kept covered in your fridge safely for 2 days. Many peoples favorite oyster. Kumamotos are worshiped for their amazing sweetness and clean, fruity aromas. This oyster, sometimes known as the Pacific one, is native to Japan and is grown in America. Most recognized as an oyster grown near Britanny, France, these unique, flat oysters were transplanted to the waters of Maine in the 1950s as part of an early aquaculture project. Deeply fluted shells, the taste is briny at first with a sweet, creamy texture, a kind of melon-y finish. These oysters are free range, where the seedlings are transferred to a three-tiered rack and tray system which is moored to the floor of Duxbury Bay. Thanks for sharing these mouth watering photos! Epi: What's the best way to convert an oyster-phobe to an oyster lover? Learn how your comment data is processed. Briny and salty up front then transitions to a sweet and mellow cucumber aftertaste. It was developed near here by the Vancouver Aquarium in 2005. They have a pear-shaped form and a maximum length of 10 centimeters. Inland Seafood is proud to offer Fresh Oysters sourced direct to you from New England to Vancouver and beyond. Every week we evaluate each of our oysters to review the different characteristics, flavor profiles and spawn conditions. It is very similar to another species known as Ostrea Conchapila. AsLa Courdiscussed above, there are five different varieties of oysters that developed throughout the United States. Everything you need to know about springs pretty pink stalks. In fact, Chincoteague Bay was the first area in Maryland to embrace aquaculture on a widespread basis in place of wild harvesting, beginning shortly after the Civil War. Started to protect oceans around the world from overfishing, pollution and climate change and other factors that affect our worldwide ecosystem, they do some amazing work. The thick, hard shells makes the Island Creeks a dream to shuck, and lends the oysters an aesthetic presentation value that be appreciated by both your clients and theirs alike. Whats The Difference Between Hand Tossed And Pan Pizza, What is Rhubarb? Only fivetypes of oystersare collected and marketed in North America, although there are over 150 variations. Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes. PREVIOUS: Monster Mystics and Jupiter Points, Visit RowanJacobsen.com for a free download and book ordering, Home | Oysters that are from surrounding areas have been out of the water the shortest period of time. The Eastern oyster, like all other oysters, has a thick calcium-carbonaceous shell that protects from predators. Your email address will not be published. Thanks Bernice, nothing like a platter of oysters is there?! Cultivation methods have changed, and oysters are good every month. During this stage of the grow-out, the Island Creeks are washed and shaken twice weekly; promoting deep cups with large yield. Pacific. Oysters Internet Explorer lacks support for the features of this website. Flavor Profile:Fat Bastard oysters are a tumbled Shigoku allowed to grow to 2.5-3.25 (vs a Shigokus 1.5-2.5) and about twice the volume but with the same clean taste. Make sure it is high quality and ice cold, served in small shot glasses.If you choose beer, choose a refreshing and crisp beer, perhaps draught.Enjoying some Ostras? Store in the refrigerator in an open container on a bed of ice and covered with a moist paper towel until you are ready to eat them. Flavor Profile:Sweet oyster with a mild brine and strong melon finish. Oysters are an easy, healthy and delicious dinner or appetizer. All rights reserved. These bivalves make great party food. I enjoyed them a lot! The maker of our favorite pellet grill has a new flattop griddle. The clear, salty Atlantic water pours thru Chincoteague Inlet with each tide, providing local oysters an excellent environment for growth and giving them a distinctive, sweet and salty flavor. Flavor Profile:Sweet and salty, slight metallic taste, with a distinct cucumber finish. They are more of a foundation species, as they act as an ecosystem engineer, especially in West Atlantic estuaries. Oysters have fast growth rates and high reproduction rates. Live oysters are picked up from the wharf in San Francisco and delivered to your door. For cooked oysters, the most popular preparations are our oysters Rockefeller and fried oysters. Beer? Eros:From Georgetown, ME. Taylor Pacific Petites (30 pcs) $65.00. Very plump meats. The best oyster wine pairing in my opinion, is a New Zealand Sauvignon Blanc. Chef Creeks have the classic look: three-inch, skinny shells, not deep in cup, indicating fast growth in a suspended environment with good food supply. 12 Best Turmeric Substitutes for Every Recipe! You may want a washable oven mitt for this job as they will be hot. Neptune Oyster is one of my favorite restaurants in Boston. The color of these mussels turns to an ivory color after you cook them. Buy oysters from certified waters, ask your fishmonger to let you see shellfish tags, and only buy fresh oysters. Theoyster, which is the little cousin of the Pacific oyster that dominates the West Coast oyster biz, came to the U.S. from southern Japan, where it can no longer be found. Good to know: 5 types of oysters Chicago Tribune Fishadelphia: Connecting Communities with Fresh Seafood, NOAA Fisheries Alaska Fiscal Year 2022 Aquaculture Accomplishments, NOAA Fisheries Alaska Fiscal Year 2021 Aquaculture Accomplishments, Alaska Mariculture Workshop Summary Report, NATIONAL OCEANIC AND ATMOSPHERIC ADMINISTRATION, Report a Stranded or Injured Marine Animal, Climate, Ecosystems & Fisheries Initiative, Magnuson-Stevens Fishery Conservation & Management Act, NOAA'sHarmful Algal Bloom forecasting program, Commercial Shellfish Aquaculture on the West Coast. Be the first to review Kusshi Oyster (extra small). Its like Pilates class for oysters twice a day, and the result is an oyster with wonderfully firm flesh and a deep cup. Steaming them on the grill like I do for this recipe, makes it easy and fairly mess free. Blue Point Oysters are wild cultured along the Atlantic shores from Oyster Bay, Long Island to the mouth of the Delaware River. I have seen them in other grocery stores occasionally and they have a shop in Vancouver too. These steamed oysters are so delicious! They come in various species, with many of them subdivided into subspecies. These should not be made ahead, although the sesame soy sauce can be made up to a week ahead if you omit the green onions (scallions) and add them at the time of serving. Credit: NOAA Aquaculture Program, NOAA Announces 5-Year Strategic Plan for Aquaculture, Scientists monitor a reef with healthy oysters as part of a restoration effort. The plump, firm flesh is salty and sweet due the fact the water is very cold, yielding substantial saltiness, copper undertones and a refreshing aftertaste similar to cucumber. These oysters start their growth in mesh plastic bags and are routinely manicured to promote cup definition. We know youll find the perfect match for the novice taster to the most discriminate Chef. Oysters provide net environmental benefits by removing excess nutrients and improving water quality. They have an almost creamy, decadent meat that is plump and perfect for slurping on the half shell. The salinity in Wellfleet Harbor is also relatively high compared to the more brackish waters of, for example, upper Chesapeake Bay. WebThe Kumamoto is a very slow growing oyster and is recognized by its small (2-inch average) sculpted shell and deep cup that led to their inherent beauty and succulent flavor. These all look so good! Welcome to Oysters 101: Everything you need to know about one of the ocean's tastiest bivalves. About 85% of them are in the United States, with the Gulf of Mexico providing most kinds. Southern, warm water oysters are harvested in the Gulf of Mexico from Coastal Louisiana to the Florida panhandle, mostly in natural settings. This current originates in northern Maine and the Canadian Maritime Provinces, and runs in a counter-clockwise fashion, delivering an unwavering flow of nutrients throughout coastal northern New England.
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