|
| Blue
Point * |
Connecticut
side of the Long Island Sound: juicy, briny, firm
and plump |
| Bras
D'or |
Cape
Breton, Nova Scotia: firm, sweet, slightly briny |
| Caraquet
* |
Nova
Scotia: small, sweet, thin meat, clean mild finish |
| Chef
Creek |
British
Columbia: very briny, meaty, crunchy texture |
| Chiloe |
Chiloe,
Chile: belon family, farm raised, intense flavor,
sweet, briny, firm |
| Clarion
Cove |
Pacific
Japanese, similar to kumamoto: plump, medium size,
clean, briny |
| Elkhom |
Washington:
deep cup, salty, medium texture, mild after taste |
| Evening
Cove * |
British
Columbia: medium sized, sweet briny crisp finish |
| Glidden
Point * |
Maine:
sweet, slightly briny, plump, full flavor, mild
finish |
| Hood
Canal * |
Pungent
Sound, Washington: mildly briny, delicate texture,
sweet |
| Kumamoto |
Washington:
rich in flavor, buttery, firm, with a mineral finish |
| Malpeque
* |
Prince
Edward Island, Canada: sweet, small and thin meat,
very clean |
| Moonstone |
Rhode
Island: medium, briny, thin and plump, clean finish |
| Nantucket |
Cape
Cod, Mass: small to medium and briny |
| Oysterville
Select |
Washington:
briny, delicate texture, fruity finish |
| Pearl
Point * |
Netart's
bay, Oregon: sweet, plump, mildly briny with a clean
finish |
| Pemaquid |
Maine:
Juicy, slightly briny, plump mineral finish |
| Royal
Miyagi |
British
Columbia: clean, crisp, medium size |
| Saltaire |
Nova
Scotia: medium size, juicy, plump with a briny taste |
| Skookum |
Pugent
Sound, Washington: deep cup, exceptionally sweet,
briny, firm |
| Spinney
Creek |
Maine:
plump, full meat, sweet with a salty finish |
| Wellfleet |
Cape
Cod, Mass: juicy, slightly briny, plump with a salty
finish |
|
*
Great for Oyster Beginners
|
