Types of Oysters in the Northwest
Types of Oysters in the Northwest
There are four predominant species of oysters, grown and eaten in the Pacific Northwest. Each type has a unique flavor and characteristics.
Pacific (Crassostrea gigas): Originally from Japan, the Pacific oyster is the most widely cultured oyster in the world. It is popular to farm because it is extremely hearty, is simple to propagate and its mild flavor is highly prized. They are sold under a variety of names, usually denoting their type or growing area.
Kumamoto (Crassostrea sikamea): The Kumo is definitely a giant among oysters, but not because it's large. It is, in fact, quite small, only slightly larger than the tiny Olympia oyster. With its deep cupping and highly sculptured, fluted shell, this smooth flavored, fruity morsel has a dedicated fan club. Lovers of Kumos will wait an eternity for this slower-growing variety.
Olympia (Ostrea lurida): The tiny Olympia oyster - the true native oyster of the West Coast - takes at least three years to grow to the size of a "four-bit" piece and demands a great deal of attention from its growers. Still they are well worth the trouble to grow. The first-time raw-oyster eater often chooses the diminutive Oly to experiment with before progressing to larger varieties.
European flat (Ostrea edulis): Once the most widely cultured oyster in Europe, the flat oyster has since been displaced by the heartier Pacific. This round, flat oyster however, is still well worth growing, as its salty, metallic flavor is distinctive.
