Oysters are like wine; specific to a region, influenced by the environment and ever changing.
With this in mind, I've been documenting my preferences for over a decade.
To me, the perfect Pacific Northwest oyster is medium-sized, briny, firm, chilled and served raw, in the shell. While I love mignonette and the occasional topping, the perfect oyster should stand alone.
Premier Oysters and where to find them
Fjord Luxe: from Hamma Hamma. So good. Buttery, briny, sweet and light. Excellent.
Virginica sweet, mild/ very salty, can be very big. Really good.
Pacific/a: Puget Sound: big, very salty, briny, meaty, really good.
Sun Seeker: Puget Sound, big, briny. Very good. Not sweet.
Kumamoto: medium, salty, slightly sweet, very good. A favorite!
Dabob: from Hood Canal, medium size, briny, good, solid choice.
Pretty Darn Good Oysters
Blue Pool: from Hamma Hamma, higher end. Briney, medium sized.
Shigoku: medium, sweet, very good, less salty.
Fat Bastard is a larger Shigoku
I'd rather have oysters than not have oysters
Miyagi Pacific- New Zealand, small, grown in Tacoma, WA
Olympia: looks like a nickel, tastes like a penny, small, not briny, kind of boring.
Seacow: simple, mild, not that briny, small/medium size
Shinsei: small, light, briny, pretty good
Baywater Sweet, Hood Canal, WA
Leave them in the ocean
Dana’s Passage: Mild, briny, creamy
Blue Point: east coast, big, not briny, meaty, gross
Any oysters that took a 747 to get onto your plate
Get your oyster fix!
To avoid watery shellfish and food poisoning, fresh oysters should be enjoyed during months ending with the letter “r” – that would be September- April. Here are a few of my favorite places to get oysters. Check websites before you go, to get reservations if needed, or to make sure they have your favorite.