A bit of education will enhance your appreciation of oysters

  • Patrick Morrow, executive chef at Ryleigh's Oyster in Hunt Valley, demonstrates the hinge technique for shucking oysters. The oysters he is shucking are called "Skinny Dipper" and come from St. Jerome's Creek, Maryland.
Patrick Morrow, executive chef at Ryleigh's Oyster in… (Amy Davis / Baltimore Sun )
October 03, 2014|By Kit Waskom Pollard | For The Baltimore Sun

One of the world’s most diverse and intriguing foods, the oyster is heavily influenced in its development and flavor by where it is grown. As the location of a vineyard can change the taste and texture of a grape -- a concept known as terroir -- oyster flavor is driven by merroir, the content and characteristics of the sea in which it grows.

Experimenting with different types of oysters is delicious, fun and enlightening -- especially when you do some research before diving into that dozen. The oysters mentioned in this article are grown in different locations across North America -- but they are frequently available at Chesapeake region oyster bars such as Ryleigh’s Oyster and Thames Street Oyster House, both in Baltimore.

Ken Upton, owner of Annapolis catering company Ken’s Creative Kitchen, prepares a simple but decadent oyster stew recipe that is always a satisfying hit with partygoers. For cocktail parties, Upton recommends serving the stew in easy-to-sip demitasse cups.

¼ cup butter
1 pint oysters in their liquor
1 quart half and half
Salt and pepper to taste
Oyster crackers for serving (optional)

1 Melt the butter in a saucepan over medium heat. Add the oysters in their liquor and sauté for a few minutes, until the edges curl.

2 Add half and half and heat through.

3 Season with salt and pepper and serve immediately.


Barren Island [Maryland]
Farmed in the Chesapeake Bay, the Barren Island oyster is plump and buttery with medium saltiness.

Lucky Lime [Prince Edward Island, Canada]
Inside its bold green shell, the Lucky Lime oyster is clean and well-balanced with moderate salt and sweetness.

Daisy Bay [Prince Edward Island, Canada]
Salty to start, with a sweet finish, the Daisy Bay oyster is plump with a clean and pleasant flavor.

Skinny Dipper [Maryland]
Grown where the Chesapeake Bay meets St. Jerome Creek, the plump Skinny Dipper has subtle salt and clean, crisp flavor.

Shooting Point Salts [Virginia]
From the north end of famous oyster haven Hog Island, the Shooting Point Salt is briny with mineral undertones.

Thatch Island [Massachusetts]
With a long, clean finish, the Thatch Island oyster from Cape Cod is plump and smooth with a slight seaweed flavor.

Katama Bay [Massachusetts]
Culled from the shores of Martha’s Vineyard, the Katama Bay oyster is intensely briny but finishes with a smooth, delicate sweetness.

Avery’s Pearl [Virginia]
Ryleigh’s Oyster’s signature house oyster, the Avery’s Pearl is small in stature, with slight sweetness to start and a briny finish.

Noank [Connecticut]
Grown in the Mystic River, the Noank oyster is creamy, salty, plump and meaty.

Maine Belon [Maine]
The Belon, with its large, round, scallop-like shell, is an oyster species native to Europe with an unusual and powerful metallic flavor. That flavor lasts, so Belons are best enjoyed after other, milder varieties.

Kusshi [British Columbia]
This petite but plump West Coast oyster is clean and not very salty, with melon undertones and a smooth texture.

Quonset [Rhode Island]
The Quonset oyster from Narragansett Bay has clean, crisp flavor and a pretty scalloped shell.

Oysters courtesy of Ryleigh’s Oyster (ryleighs.com) and Thames Street Oyster House (thamesstreetoysterhouse.com). Shucking by Ryleigh’s Oyster owner Brian McComas.

Experts offer advice on serving oysters at your next gathering.

Serving oysters at an event may seem intimidating. But with these tips from oyster-loving experts, it’s a breeze.

The first step is to figure out exactly what you’re serving and how many oysters you will need. Ken Upton, owner of Ken’s Creative Kitchen catering company in Annapolis, says that at a typical party, about half the guests will indulge in oysters. “I plan for six oysters per person, he says. “Some people will eat two or three -- and people like me will eat two dozen!”

Opting for a single variety of oyster may be the simplest strategy -- smaller oysters with mild flavor are often good “cocktail oysters,” says Brian McComas of Ryleigh’s Oyster, as they are crowd-pleasers and easy to eat with a drink in hand.

For more adventurous groups, or for an oyster-themed event, serving a variety of oysters will allow guests to experiment, figuring out what they like best.

“Everyone has a personal preference,” says Candace Beattie of Thames Street Oyster House. “I like oysters from the Northeast best that have good salt and brine and generally a more complex taste profile. Some people prefer the plump and mild oysters of the Chesapeake, or the fruity, creamy or metallic West Coast options. There are lots of unique options out there.”

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