If you love oysters, you probably don’t care too much which coast they come from, but the differences between taste, flavor and texture on can be vastly different–and it’s important to know what you’re ordering, though most good restaurants will guide you.
“The main difference is the salinity,” says Chris Meenan, Executive Chef, Blue Water Grill. “East Coast oysters are saltier than West Coast oysters. The Atlantic Ocean and East Coast estuaries have saltier water. On the East Coast, the oysters get saltier the farther south you move. Cold water changes an oyster’s metabolism and creates a sweeter, crisper flesh. West Coast oysters generally have smaller, deeper cups due to the different species.”
Adding to that, Jon Frazier, Associate Director at Bar SixtyFive at Rainbow Room says, “Due to the different ocean conditions, West Coast oysters have a scalloped or serrated shell edge, whereas East Coast oysters have a smooth edge. West Coast oysters are generally smaller in diameter, but are plumper and have a creamier, vegetable-like flavor with a low salinity. East Coast oysters tend to be larger in diameter, but are thinner and have a crispy, oceanic finish.”
Ready to feast on oysters all summer long? Click through our gallery above to see the best restaurants to get your fix on both coasts.
