Your Essential Guide to Oysters
Few foods tell their story in a single taste like oysters do. An oyster's flavor carries the signature of its specific environment—a concept oyster experts call "merroir," the aquatic equivalent of terroir in wine. Just as thousands of unique wine varieties stem from a handful of grape species, every oyster variety is shaped by where, how, and when it was grown.
According to Robert DiGregorio, Fulton Fish Market’s head of quality control, “More than most foods, oysters taste like where they come from. I couldn't eat a chicken or steak and know its origin, but I can eat an oyster and feel confident about its species and region—East Coast, West Coast, Gulf, northern, southern. They're all distinct and interesting."
Our experts have spent over 200 years evaluating oysters from around the world in search of the finest to bring to your doorstep. This guide distills that expertise into everything you need to select, prepare, and enjoy fresh oysters confidently.
- What Are Oysters?
- What Do Oysters Taste Like?
- East Coast vs. West Coast Oysters
- The Five Oyster Species and Their Varieties
- When Are Oysters In Season?
- How To Select Oysters
What Are Oysters?
Oysters are bivalve mollusks that live in coastal waters worldwide, attaching themselves to hard surfaces like rocks or other oyster shells. They spend their entire lives in one spot, opening their shells to filter seawater for food. A single oyster can filter up to 50 gallons of water daily, feeding on plankton and microscopic particles while cleaning the water around them. This natural filtration makes oysters crucial to healthy marine ecosystems and contributes to each oyster’s unique flavor.
What Do Oysters Taste Like?
Oysters have a balance of briny ocean flavor with subtle, bright mineral or fruity notes. Most oysters start with a salty seawater note, followed by delicate sweetness and a clean finish. The best oysters offer complexity beyond simple "ocean" flavor. You might taste hints of cucumber, melon, or even butter, depending on the oyster. The texture of oysters is smooth and slightly slippery.
An oyster’s flavor varies dramatically based on its growing environment’s water temperature, salinity, mineral content, and the oyster's diet itself.
East Coast vs. West Coast Oysters
The main differences between East Coast and West Coast oysters lie in their flavor profiles, sizes, and shapes.
Flavor: East Coast oysters are known for their briny, salty taste that many seasoned oyster aficionados crave. This salinity is a result of East Coast oysters growing in saltier waters than their West Coast relatives. These oysters commonly have minerality, seaweed, or even vegetal tasting notes. West Coast oysters, on the other hand, are known for their sweetness and creamier texture, beloved by oyster novices and experts alike. The Pacific Ocean's waters are generally milder, resulting in a less salty and more subtle flavor profile with notes of melon, butter, and cucumber.
Size and Shape: East Coast oysters tend to be smaller and have a flatter, more elongated shell. West Coast oysters are found in a wide range of sizes, depending on the variety and age, sometimes growing to the size of your hand. West Coast oysters are known for having a deeper cup versus the flat shell of East Coast oysters.
How Many Types of Oysters Are There?
There are five main oyster species commonly harvested in the United States: Virginica (Eastern), Pacific, Kumamoto, Olympia, and Belon. These five species multiply into hundreds of varieties shaped by how and where they’re grown. Because their environments are the most influential on flavor, oyster varieties are typically differentiated by East and West Coast rather than by species.
The Five Oyster Species and Their Varieties
Virginica oysters (Crassostrea virginica), also known as eastern oysters, are native to the Atlantic Ocean and Gulf of Mexico, making them the quintessential East Coast oyster species. This single species produces hundreds of distinct varieties from cold Canadian waters down to warm Gulf shores, each expressing the briny, mineral-forward character that defines the East Coast oyster experience.
Popular East Coast Oyster Varieties:
- Beau Soleil oysters (farmed in New Brunswick, Canada) are ideal for beginners with their small size (2½ inches), light flavor, balanced saltiness, and clean finish. Despite their compact size, Beau Soleil oysters are rather meaty, with moderate cup depth, making them easy to shuck.
- Wellfleet oysters (farmed and wild from Cape Cod, MA) are New England's most famous variety, measuring 3½ inches with moderate cup depth. These oysters deliver a clean, crisp taste with pronounced salinity, plump meat, and a distinctive seaweed finish that captures the essence of Cape Cod waters.
- Blue Point oysters (farmed and wild in Long Island Sound, NY) appeal to experienced oyster eaters with their bold flavor profile. Assertively salty and meaty with firm texture, Blue Points finish with an almost buttery, woody character that sets them apart from milder varieties. Blue Point oysters measure 3½ inches and have a small to medium cup depth.
- French Kiss oysters (farmed in New Brunswick, Canada) measure 3½ inches with deep cups that hold generous liquor. Full and plump with a very clean taste, these oysters balance pronounced salinity with a sweet finish.
Pacific oysters (Crassostrea gigas) are native to Asian Pacific waters and were introduced to North America by Japanese immigrants for aquaculture in the late 1800s. Now the dominant West Coast species, Pacific oysters are grown commercially in huge numbers from California to British Columbia, producing hundreds of varieties known for their sweet, creamy profiles and deep cups.
Popular Pacific Oyster Varieties:
- Kusshi oysters (farmed in British Columbia, Canada) measure 2¼ inches with deep cups and remarkably smooth shells. These oysters deliver a very clean, mild flavor, making them favorites for raw consumption.
- Fanny Bay oysters (farmed in British Columbia, Canada) measure 3 inches with moderate cup depth. These oysters are briny, with plump meat, full body, and a slightly mineral character that represents classic British Columbia oyster qualities.
- Hammersley oysters (farmed in Washington State) grow to 4 inches with deep cups that give their meat substantial size. Meaty and full-flavored, these oysters offer creamy texture with subtle salinity and a distinctive cucumber-mineral finish.
- Shigoku oysters (farmed in Washington State) measure 2-3 inches with deep cups and distinctive shells that are smooth and rounded. Intensely briny with a sweet finish, these oysters feature crisp texture and plump meat. Shigokus are among the best oysters for beginners to try raw.
Kumamoto oysters (Crassostrea sikamea) are indigenous to Kumamoto Bay, Japan, and were introduced to the West Coast, where they're now farmed extensively from California to Washington and most often available under the Kumamoto name. These distinctly petite oysters rarely exceed 2 inches with exceptionally deep cups and deeply fluted shells, offering a uniquely sweet, creamy flavor with melon notes that appeal to beginners and connoisseurs alike. On occasion, Kumamoto oysters will be grown to as large as 5 inches for grilling.
Olympia oysters (Ostrea lurida) are the only oyster species native to the Pacific Coast of North America and are found exclusively on the West Coast from California to British Columbia. These tiny treasures, rarely bigger than a quarter, were notably the favorite of legendary chef James Beard. Very small and fragile at under 2 inches, Olympia oysters have mildly fruity and surprisingly savory flavors paired with a balanced firmness. Just like Kumamoto oysters, you’re unlikely to find Olympia oysters sold under a different name.
Belon oysters (Ostrea edulis), also called European Flats, are indigenous to France's Belon River and remain uncommon in North America, with a limited US fishery in Maine's Damariscotta River. These polarizing East Coast oysters feature a strong, distinctive mineral finish that oyster eaters either love or hate. They're foraged by scuba divers for a very limited market and rarely appear on American menus.
How Are Oysters Grown?
Most commercially available oysters come from aquaculture (seafood farms) rather than wild harvest, taking pressure off wild populations while providing environmental benefits by filtering the waters in which they grow.
- Farmed oysters grow in the same waters as wild oysters, with extra protection from predators, barnacles, and grit by growing in cages or bags. Farmed oysters live in their natural environments with identical sunlight, currents, and natural food. Protected growing environments allow farmed oysters to grow faster and cleaner, with more consistent size and shape.
- Wild oysters face all-natural predators and environmental challenges without intervention. Wild oysters can develop exceptionally complex flavors, though their consistency varies more than that of farmed varieties.
Want to learn more about oyster cultivation? You can find out more in our Types of Commercial Fishing Methods blog.
What Do Oysters Eat?
Oysters are filter feeders that consume phytoplankton, algae, and organic particles suspended in the water around them. As water flows through their gills, oysters capture microscopic food particles and return the filtered water to their environment.
Are Oysters Good For You?
Yes, oysters are very healthy! Low in calories yet high in protein and essential nutrients, oysters fit seamlessly into health-conscious eating plans. Oysters are rich in vitamins and minerals that support immune function and reproductive health, as well as omega-3s to support heart and brain health.
When Are Oysters In Season?
The traditional rule "never eat oysters in a month without an R" no longer applies. This advice originated before refrigeration existed, when warm water increased the risk of bacterial contamination. Modern aquaculture, strict water-quality monitoring, and reliable cold chain management make oysters safe to eat year-round.
Traditional peak season for wild oysters runs from September through April, with the highest consumption during winter, when oysters are at their plumpest.
How To Select Oysters
When buying fresh oysters, look for tightly closed shells or shells that close when tapped, indicating the oyster is alive. They should smell like clean ocean water. Store oysters cup-side down in your refrigerator, covered with a damp towel, and consume within 7-10 days.
At Fulton Fish Market, we’re proud to work directly with the finest oyster producers in the country. These relationships help us secure only the best oysters that guarantee freshness with every order.
How To Shuck Oysters
Shucking an oyster can feel intimidating at first, but it becomes remarkably easy after a try or two. To shuck an oyster, you only need a towel or thick cloth and an oyster knife. Simply hold the oyster in your hand on top of the towel, wiggle the oyster knife gently into the oyster’s hinge, then slide the tip of the knife around the edge of the oyster, angling the knife toward the roof of the shell.
Need more help? Check out our How to Shuck Oysters blog for a visual step-by-step guide to get shucking today.
How To Eat Oysters
Raw oysters taste best served ice-cold with simple accompaniments—lemon, mignonette sauce, or cocktail sauce. Slurp the oyster and its liquor together since the liquor concentrates flavor. Let it rest on your tongue briefly before swallowing to appreciate the full profile.
Oyster Formats
Oysters are most commonly sold whole (live), on the half shell, jarred, or canned. Each format has unique benefits.
- Fresh Whole Oysters in the shell are alive until you shuck them, offering the purest experience. These need refrigeration and are best consumed within 7-10 days of harvest.
- Oysters on the Half Shell come already shucked and arranged on their bottom shells, ready to serve. These offer convenience while maintaining visual appeal.
- Jarred Oysters are shucked and packed in their natural liquor, either fresh or pasteurized. Both fresh and pasteurized work beautifully for cooked preparations like stews, stuffings, or fried oysters.
- Canned Oysters are fully cooked and shelf-stable, packed in water, oil, or their juices. While they lack the delicate texture of fresh oysters, canned oysters offer convenience and affordability for everyday cooking. They work well in dips, casseroles, and thoroughly cooked recipes.
Our Favorite Oyster Recipes
Fresh oysters on the half shell get a sophisticated twist with a drizzle of olive oil, oyster vodka, and olive juice. This bold, briny shooter infuses party vibes into traditional raw oysters, making them perfect for cocktail hour.
Golden garlic parsley butter melts over charred oysters for an easy appetizer that works on the grill or under your broiler.
Golden, crispy fried oysters stuffed into fresh rolls and slathered with punchy remoulade sauce capture the authentic flavor of New Orleans.
This New Orleans classic tops oysters with a rich mixture of butter, herbs, and breadcrumbs, then broils them until golden—perfect for special occasions.
FAQs
Can you freeze oysters?
Fresh oysters in the shell don't freeze well, as their texture suffers when thawed. However, you can freeze shucked oysters in their liquor for up to three months. You can learn more in our How to Freeze Shellfish blog.
Can you eat oysters while pregnant?
Pregnant women should avoid raw oysters due to foodborne illness risks. However, thoroughly cooked oysters reaching 145°F are safe during pregnancy and provide beneficial nutrients, including zinc, iron, and omega-3 fatty acids. Always consult your doctor about dietary choices during pregnancy.
Are oysters an aphrodisiac?
Oysters have been considered aphrodisiacs for centuries, though scientific evidence remains limited. Their exceptionally high zinc content does support reproductive health and testosterone production, which may have contributed to their reputation. Whether oysters enhance your romantic evening remains a matter of personal experience, though sharing a dozen certainly makes for intimate dining.
Why are oysters expensive?
Oysters are now synonymous with luxury and celebration, though this hasn’t always been the case. Until the 1920s, the average New Yorker enjoyed an average of 600 oysters each year as a cheap protein source. Since then, a series of overharvesting and disease swept through once-abundant oyster beds, leaving oyster farmers with a fraction of their usual harvests. While these factors dramatically reduced supply, demand for oysters remained high, transforming oysters from everyday food into a rare treat. Modern oyster farming provides a sustainable year-round supply while protecting wild stocks. Still, such meticulous cultivation and the expensive refrigeration needed to transport live oysters leave these luxurious bivalves with a premium price tag.
Why is there a crab in my oyster?
Finding a tiny crab inside your oyster is rare and considered lucky. These are pea crabs or oyster crabs—delicate females that live permanently inside oyster shells for protection. They're completely safe to eat, along with the oyster. In fact, pea crabs are considered delicacies with a slight crunch and sweet flavor. Historically, New York restaurants featured recipes specifically for these little crustaceans.
Are oysters good for the environment?
Yes! Each oyster filters up to 50 gallons of water daily, removing silt, algae, and excess nitrogen from their environment. Oyster reefs, or clusters of oysters attached to one another, create crucial habitats where fish congregate to feed and reproduce. These reefs also protect shorelines from storm surges. Since 2014, Billion Oyster Project has been restoring reefs in New York Harbor, cleaning millions of gallons of water.
What is oyster liquor?
Oyster liquor is the natural salty liquid inside an oyster's shell, produced by the oyster itself. This flavorful brine concentrates the essence of the oyster's growing waters and should be consumed alongside the meat for a full-flavored experience. Fresh, high-quality oysters contain clear and abundant liquor. If an oyster's shell is dry or the liquor appears cloudy, the oyster may not be fresh enough to eat.
How do oysters make pearls?
Pearls form when an irritant, like a grain of sand, enters an oyster's shell. The oyster defends itself by secreting nacre, the same iridescent material that lines its shell, around the irritant in thin layers. Over months or years, these nacre layers accumulate to create a pearl. The oyster's protective response inadvertently creates one of nature's most beautiful and valuable accidents.
Can you eat spawning oysters?
Yes, spawning oysters are safe to eat, but they may not always be the tastiest. During spawning, oysters release their reproductive energy, causing the meat to become softer, milky in appearance, and less plump than usual. The flavor may become milder and less complex. Many modern oyster farms now cultivate triploid oysters, which are sterile varieties that never spawn and maintain consistent quality year-round, so you can slurp down perfect oysters anytime.
Why is there a crab in my oyster?
These small crabs, called pea crabs or oyster crabs, occasionally seek shelter inside oyster shells. You can absolutely still eat the oyster and the crab itself, if you’d like! Pea crabs were once considered a delicacy in New York's oyster heyday, with newspapers running recipes for fried pea crabs and oyster crab salads. Pea crabs are rare finds, mostly in wild varieties, so consider yourself lucky if you spot one.