Oysters are the delicacy of the sea. In an early article, we discussed how oysters are raised. In this article I would like to share with you the type of oysters we offer and where they come from.
We offer three types of oysters for your eating pleasure:
The Gulf that the name is referring to is the Gulf of Mexico. Some of the largest oyster reefs on the planet are in the Gulf and particularly off the coast of Louisiana. Most of the oysters consumed in the southern United States are Gulf Oysters, which is a strain of Eastern Oyster (Crassostrea virginica). The freshwater that runs down the Mississippi and meshes with the ocean creates a perfect salinity that is unique to the Gulf Oyster taste.
Blue Point Oysters
Originally only found in the water around Blue Point, Long Island, New York, the offspring of these original oysters now can be grown from Connecticut down to Virginia. The oyster has the unique taste that is associated with any oyster from the northeast.
The oyster is 3.5+ inches wide, has a large white to brown shells and has a medium salinity tasting meat. Some oystermen from the area claim that 100 years ago, people on the east coast ate more oysters than they did animal meat.
Pacific Northwest Oysters
As the name implies, these oyster hail from the Pacific Northwest. They grow all along the coast of British Columbia, Washington State and Oregon. This breed of oyster has been there for thousands of years and was eaten by prehistoric man and then native peoples before the modern influx of European descendants.
There is more variety from this part of the country when it comes to oysters. Come by the restaurant and see what the rave is all about.