The Kusshi oyster is a Miyagi oyster that has been grown by a method where the oysters are grown in floating trays or bags and are tumbled into a bonsai type (small) oyster. The product is small and has very deep bowls, like the Kumamoto. Kusshi production is mostly...
Back in the 1970s oyster growers were looking to produce a high quality oyster for sales in summer, when the Miyagi oyster naturally goes into reproduction. The Miyagi meats become filled with gonadal material that makes the meat very creamy and soft. Once the oyster...
There are two species of flat (as opposed to cupped) oysters that you might be offered in North America. The first flat oyster is the Olympia oyster (Ostrea conchaphila), the oyster native to San Francisco Bay and the west coast. Olympia oysters are currently farmed...
I can provide eastern oyster varieties but we rarely do so, unless I am doing vertical flight tastings of oysters from different areas in North America. I think that the west coast varieties are more flavorful then the east coast product. Oyster growers on the west...
I offer the hard-shelled northern clam (Mercenaria mercenaria) on the half shell at my bar. The clams are grown in the Great South Bay in New York. The shells are a dull brown with a faint “Indian blanket pattern”. Oyster bars on the west coast sometimes do not offer...
