Let's take a closer look at this creator of imaginative cuisine, a refined man who was born in Congo and adopted Marseille as his home, and who never tires of delving into the gamut of culinary sensations. Here are a few helpful tips. Heavy bar towel, folded in quarters. What resulted was a slow growing, summer spawning, Miyagi tasting oyster. Native to northern Japan (Miyagi prefecture) In 1919 a load of dead oysters from Japan was dumped in Samish Bay, Washington. An oyster's diet will vary depending on where they live; for example, some oysters feed more on phytoplankton than others since there is not as much of it near shore as there is offshore. All interesting. The oysters are native to Japan and grown on coastal shores on the West Coast of the U.S., and they have been exported to other countries. SI: West Coast favorites would be Kumamoto, Royal Miyagi, Totten Inlet Virginica, and Yaquina. The shell can be a whitish-green color. Kumamotos used to be lumped in with Pacific oysters, but it ends up they are their own species. We took a close look at the mystery of how kombu protects the planet. On the plus side, they develop nice hard shells, are usually very full of meat, and have a full flavor. Kumamoto - This is a small oyster with a very deep cup. Grown on Stellar Bay's cutting edge oyster farm in Deep Bay, British Columbia, Kusshis are raised in nutrient-rich Pacific Ocean waters, tumbled to strengthen the shell and give it its distinct, smooth appearance. For more information on how to shuck oysters at home, check out our, 5 Types of Pacific Salmon Found in North America, ** total_quantity ** | ** unit_price ** / ** unit_measure **. Kumamotos, however, were found to be their own species. Just as wine grapes are influenced by sunlight, rainfall, temperature, soil conditions and a bunch of other things I dont pretend to know about, oysters are greatly influenced by water temperature, salinity, currents, phytoplankton, the sea bed, mud, minerals from the surrounding land, and how long theyre grown before harvesting. The Crassostrea sikamea is the popular Kumamoto Oyster. These oysters tend to have brittle but beautiful purple-black shells. They typically stay 2 to 3 inches in shell length, and . The sweet, salty flavor compensates for the diminutive size. Well, youre on your own with this one. Best for Beach Cultivated: Hama Hama - WA. Best for Wild Oysters: Glidden Point Oyster Farms - ME. This extra effort yields a meaty, deep-cupped oyster that appeals to both novice and experienced oyster eaters. The common names of oyster species generally come from the seas where they are harvested. This mild, sweet oyster has a melon-like flavour, with a hint of cream, and a touch of astringency to the finish. So closely is an oysters flavor tied to where it comes from, they are traditionally named for that place. More than most foods, oysters taste like where they come from, and in this world of mass produced, assembly line factory farms thats a good thing. Sweets Restaurant, opened in 1842 and located next to the old Fulton Fish Market in New York City, had on its menu Oyster Stew with Cream, Oyster Stew, Oyster Cocktail, Oysters on the Half Shell. No names, no identification. Buy live oysters for wholesale. Olympia oysters are native to the northwest coast of North America. Barron Point Oysters The Miyagi oyster is the most commonly grown oyster on the west cost. The flesh is ordinarily white or pale olive green in the shade. Wellfleet oysters are a type of Atlantic oysters grown in Massachusetts. French Hog Tomales Bay, California Kumamoto (California) Humboldt Bay, California Marin Miyagi Tomales Bay, California Carlsbad Blonde Carlsbad, California Grassy Bar Morro Bay, California Hog Island Kumamoto Tomales Bay, California Pacific Gold Morro Bay, California About 85% of them are in the United States, with the Gulf of Mexico providing most kinds. He was a bold man that first ate an oyster., They are sea animals to be sure, but they draw much of their uniqueness from the land around them and from the specific waters they call home. These are:Crassostrea virginica, Crassostrea sikamea, Crassostrea gigas, Ostrea edulis, Ostrea lurida. Safer? Most people call them kumies, a moniker by oyster enthusiasts who adore them. Their hard calcium shells are a white or gray/brown color with some purple streaks. People love their creamy textures and sweet celery flavors despite their small size, followed by a long-lasting metallic taste. 3 size, briny, plump meats. Royal Miyagi West Coast Oysters - Dozen $31.99 Dozen Wellfleet East Coast Oysters - Dozen $28.49 Dozen Shucked East Coast Oysters 8 oz Approximately 11-13 pieces per cup $14.99 Each Oyster of the Day - Dozen $26.99 - $33.49 Dozen February Featured Seafood: Cupid's Choice East Coast Oysters - Dozen $27.99 Dozen Out of Stock It's terroir, only underwater. Not as plump and not as flavorful as what you expect. Their peculiar, deep cup originates from the constant tumbling throughout their growth, making them larger than the Kusshi Oyster. Skookum: farmed, West Coast. Wellfleet oysters are grown in Wellfleet Harbor in the northeastern part of Cape Cod. So, many people like eating it uncooked. Pacific oysters are quite large and popular around the world. They are raised anywhere from British Columbia to Mexico. European Flat oysters have very flat shells, spherical forms, and less distinct cups than most of their relative mussels. Not many oysters from Willapa Bay make it to half-shell service. Cucumbery, with a crisp, sweet flavor and creamy, melony finish, these are sometimes called the "chardonnay of oysters.". Or get a 3 dz bag to eat raw, and two pints of shucked to cook. I think its in part due to the new interest in foods that are authentic, are deeply connected to a place, traceable and sustainable. They are the only oyster native to the West Coast of the U.S. Their popularity in San Francisco during the Gold Rush almost wiped them out, and they were believed to be extinct for decades. The meat is buttery and delicate, with a creamy texture and a deep mineral flavor. Compare that now to the raw bar sections of modern menus that typically list seven or eight kinds of East Coast oysters, as well as five or six West Coast oysters. Sweet and salty, they offer a slight minerally-metallic taste and a pronounced cucumber finish. miyagi vs kumamoto oysters 05 Jun. These mussels are the tiniest of all kinds. If you are looking to buy oysters to eat, you will find that they are not all grouped under one general name. The Kumiai oysters are also a type of Pacific oysters that are grown in Vizcaino Bay, Baja California, Kumamoto oysters are small type of Japanese oysters. Because they did not notice any significant outcomes, they gave up and discontinued their short-lived attempts. Their small size and sweet taste without any fishiness make them the perfect oyster to begin with. 0. Washington State. Delaware Bay: farmed, East Coast, Delaware Bay. Farmed oysters are basically wild oysters, just a little pampered. There are five main oyster species commercially harvested in the United States. 5 Different Types Of Chorizo, The Most Famous Types Of Pizza In The World, How To Peel An Apple? Specializing in West Coast oysters is Cavatina restaurant at the Sunset Marquis Hotel. rating 4 Love 4 Rate & Review! Good marketing, really. Oysters are generally consumed raw or cooked. Their shallow, ridged shell is another way to identify this species from other varieties of oysters. They are named after Yatsushiro Bay in Kumamoto Prefecture, Japan, where they are believed to have originated. He obtained his first MICHELIN Star while working on Paris's Left Bank, at Itinraires, where he made a name for himself with his high-calibre bistro cuisine. Many people know the Olympia oyster as the Native Oyster, California Oyster, and Rock Oyster, and it has a long and illustrious history. There are some differences, but they are more alike than they are different. Wellfleet oysters are a famous type of oyster harvested around the estuaries of Wellfleet, Massachusetts. Order KUMAMOTO OYSTERS online from Scala Osteria . The Washington Department of Fisheries became. They have a distinct briny taste of the sea with earthy flavors. Today, "bluepoint oyster" is often used as a general term for any Atlantic oyster served on the half-shell, i.e. Yet, the fivetypes of oysterswe have compiled in this article are the most popular ones that you must try. Royal Miyagi Oyster - Oysterater Royal Miyagi Baynes Sound, BC View on Ocean Map Bag-to-beach oyster from BC's main growing region. Some species of kumies can be even smaller. Pasture-raised or organic? Pink Moon: farmed, Prince Edward Island, Canada. They are up to 3 (7.6 cm) in size. The Olympia mussels are native to North Americas northern Pacific coast. The shoreline traces a complex ria coastal topography consisting of countless coves and inlets that provide the ideal conditions for farming wakame and nori seaweeds as . What do Pacific oysters taste like? Its the same on the West Coast. Mission Street Oyster Bar & Seafood Restaurant 687 Seafood Fish & Chips $$Mission The inside of the shells is pearly-white. Fanny Bay (British Columbia): Cultured in Baynes Sound, these are small to medium. Other kinds may have a combination of brown, cream, and forest green. Like Pacifics, they have deeply fluted, sharp, pointy shells. They're both cultivated on North America's Pacific Coast, often. There is also some confusion if they are the species Ostrea lurida or Ostrea conchaphila. Cage-free or free-range? European flats are often called Belons. Royal Miyagi Oysters - live and by the dozen - Big Alaska Seafood Order online or over the phone at (206) 430-7010 Royal Miyagi Oysters - live and by the dozen Product Description Size: Medium (3-4 inches) Temperature History: held at 37 degrees F Weight per dozen: 3 lbs. If you are looking for the sweetest type of oyster, then choose a Kumamoto. Oysters are identified by their irregularly-shaped, flat shells that cover the soft edible inside. Then put down your fork, pick up . Royal Miyagi Oysters are raised on a suspension line near Vancouver, B.C. It is very similar to another species known as Ostrea Conchapila. Only five. All Things You Need to Know, What Is Horehound Candy? They are generally found in shallow coastal waters and estuaries. Of these, marine bivalves represent over 8,000 species; and freshwater . Most species of edible oysters belong to the superfamily Ostreoidea. If you have never tried oysters before, many oyster experts recommend starting off with a few Beausoleil oysters. The shells color is light purple or black and sometimes has a grayish appearance. Quilcene. For example, Olympia oysters are from Washington and they are also called California oysters. European flat oysters get their name from the flat pear or oval-shaped shells that protect the muscle meat. This is all done at the seed hatchery and the intention of developing triploids is to meet the industrys need for year round marketable oysters. Best Overall West Coast Oysters: Hog Island Oyster - CA. Order Online Here. There's nothing like knocking back a dozen (or more) ice-cold. While Belons are European flats, not all European flats are Belons; Belons must be grown in the Brittany region of France. Also a great starter oyster, balanced flavor, mild brininess. Pacific mussels can be found in subtidal zones in thick mats on rocks and soft soils. It is also known as the 'Chardonnay of oysters'. There are five species of oysters that we tend to eat in this country: the European flat oyster; the Pacific oyster, most common along the northwest coast and British Columbia; the Kumamoto; the Eastern oyster, produced from New Orleans to Nova Scotia; and the Olympia oyster of the Pacific Northwest. Only five. They are Crassostrea Gigas, Crassostrea Sikamea, Ostrea Edulis, Ostrea Lurida, and Crassostrea Virginicas. Amildly sweet and lemonyflavor is noticeable as the saltiness abates. Brown or white? In addition, Kumamoto oysters are low in calories and fat. From these five literally hundreds of varieties are grown. (used to calculate shipping weight) Delivery Presentation: live in shell Just another site. Scientists estimate there are over 9,200 species of bivalve molluscs. Though farmed, they are in their natural environment, albeit in cages or bags, with all the sunlight, currents, and natural food that wild oysters have access to. So we wheedled our own class time with him, which he began by teaching us how to shuck. So, in that spirit, with so many oysters available at. East coast oysters are often springy, salty, clean, and juicy with savory notes, but West coast ones are less salty and sweeter, with a creamy and plump texture with melon or cucumber flavors. These oysters are sold in a variety of sizes, perfect for serving raw or cooked on any occasion. The name Kumamoto is so valued that Kumamotos are always labeled as such, although some places will also specify where they are from. Want more of our free, weekly newslettersinyourinbox? One serving boasts a ton of vitamins and minerals (a whopping 220 . Miyagi Oysters The shell of this oyster is elongated and rough, with an intricate display of irregular folds. West Coast oysters on the other hand are usually sweet, deep cut, plump, and round with fluted edges. Before the final harvest, they're moved to the beach to be 'toughened up,' leading to stronger shells and firmer meats. The shells on the West coast are fluted and rougher, while those on the East coast are ridged and smoother. Even though they require several years to grow to size, their salty, sweet flavor makes up for what they lack in size. When an oyster spawns, and for a while afterwards, it is a little flimsy. The inside of the shell, on the other hand, is entirely white, with a deep purple muscle scar. Thoroughly scrub all the oysters prior shucking. azzurra caltagirone nuovo fidanzato; miyagi vs kumamoto oysters. Expertly prepared by Chef John Myers and his seasoned culinary team, Aquatic Culture's raw bars, full-service parties, and custom menus are sought . The restaurant regularly offers more than a dozen varieties of oysters from most of the major growing regions. Naked Cowboy: wild, East Coast, Long Island Sound, NY. 1141 1st street. The following are among the most popular and widely consumed oyster types, each having its own set of traits, flavors, and features. They grow slower, and their size and shape are inconsistent. This oyster species has a broad range of tastes and fragrances, although they are typically less salty and sweeter than Atlantic Oysters. To quote Rowan Jacobsen, they have a somewhereness about them, like great wines. Other names for Pacific oysters include Japanese oysters or Miyagi oysters. BBQ Oysters: Daily, 10am - 5pm. All different. For more information on how to shuck oysters at home, check out ourfull blog post! 2 across. invicta park barracks maidstone postcode; bello verde net worth 2020. community woodshop portland oregon; snyder homes englewood, fl; chief patient experience officer salary , and with so many different East and West Coast oysters available at FultonFishMarket.com, how do you know where to start? The creamy delicate oyster meat is described as having meaty sweetness with hints of seaweed and mild saltiness. To get you started on your journey to being an oyster expert, heres our selection of the five most excellent eating oysters: This tiny, deeply cupped Pacific oyster is cultivated very unusually. All distinct. The cold chain starts the very day the oysters are harvested and they are kept refrigerated all the way and all the time until you eat them. They grow from New Brunswick, Canada, to Virginia, and also in the Gulf of Mexicothe further south, the bigger they get.. Pacifics are usually named after where they are grown, such as Totten Inlet and Fanny Bay, but some are trade names such as the justly well-known Sweetwater oyster from Hog Island Oyster Company. Well, yes and no.As we said, spawning is triggered by water temperature, and many oysters today are farmed in very cold water where they either dont spawn or have a very quick spawn. All kinds of oysters are available on menus and to enjoy at home these days, whereas not too long ago there were only Wellfleets and Blue Points. Expert move is dipping your" more Outdoor dining Delivery Takeout Start Order 2. Preheat grill to high heat. Miyagi prefecture is home to the Sanriku fishing grounds, one of the three most productive regions in the world. Kumamoto oysters are a type of oyster that is native to the Kumamoto prefecture in Japan. Pemaquid: farmed, East Coast, Maine. Romantic Mignonette READ MORE. However, in the 1950s, scientists transferred a Belon oyster germ from Maine to the Netherlands. They also have a creamier and sharper mineral taste to other types of popular oysters. They grow faster and cleaner, and their size and shape is much more consistent. In fact, the average New Yorker back then ate 36 lbs of fish and shellfish a year, more than twice the national average now. Perfect for enjoying on the half shell! Briny, mineral accents, full plump meat, savory finish. Beginner oyster eaters love them because of their taste and size. They come in various species, with many of them subdivided into subspecies. Thetexture changes and it might not be as fat and juicy as a regular, non-spawning, oyster. Compared to Pacifics or Atlantics, European oysters have a less salty taste and still retain some sweetness. Tufo led us through a tasting to show us the wide range of flavors and textures oh, and he says the old saw about never eating oysters during months that don't end in "r" is bunk. miyagi vs kumamoto oysters. Its menu only had Oysters on Half Shell, Oysters Pan Roast and Oyster Stew. Slide the tip of the knife around the edge of the Oyster, angling the knife toward the roof of the shell. From Ostrea lurida we get the Olympia Oyster, a west coast specialty. Oysters could even help protect against heart disease due to their relatively large amounts of omega-3 fatty acids. 3. For example, along the entire east coast and Gulf coast of the U.S. the native oyster is Crassostrea virginica, the Eastern Oyster. British Colombia CA WA Baja. These shellfish thrive in marine or brackish habitats where the water is relatively shallow. Its also of great benefit to the aquatic environment in general. From Ostrea lurida we get the Olympia Oyster, a west coast specialty. Each a little (or a lot) different as influenced by its. These oysters generally are large, briny and metallic in flavor. They are from the Barrier Islands Virginia and grow up to 3 (7.6 cm). This is a question we get asked often. Especially when you're salivating over shigokus and kumamotos. They are more of a foundation species, as they act as an ecosystem engineer, especially in West Atlantic estuaries. Wellfleet and Virginia oyster are two additional frequent names for this species. Summertime and warm water bring a higher occurrence of red tides. Here in New York City, since 2014, there has been The Billion Oyster Project, restoring oyster reefs to New York Harbor and providing habitat to hundreds of species of fish while cleaning millions of gallons of water a day. ABOUT|CONTACT|BLOG|PRIVACY POLICY| AFFILIATE DISCLAIMER. Drinking and eating at the same time is the secret to magnifying the flavours of Japanese green teas. The meat has a mild nutty flavor while still retaining the brininess of the bay. Pop the hinge with the knife, then slide your thumb in to hold the lid open. We offer the world's largest assortment of seafood online. Though farmed, they are in their natural environment, albeit in cages or bags, with all the sunlight, currents, and natural food that wild oysters have access to. The shells tend to be beautifully fluted and super colorful. They have a deep fluted shell that protects the firm oyster meat inside. Although native to the Eastern Coast of the U.S., these large oysters also grow along coasts in Northern Europe. He walked us through the basics. Kumamoto oysters are also prized among oyster connoisseurs for their delicious, fruity flavor, and bowl-shaped shells. Lundy Bros. in Sheepshead Bay in the 1950s and 60s was one of the citys most famous seafood restaurants. Only fivetypes of oystersare collected and marketed in North America, although there are over 150 variations. Oyster Names List They are growing in popularity in both Europe and the West Coast, where they are starting to over-run the native Olympia. Native to Japan, these mussels are now widely produced in the Pacific Northwest and on the West Coast of the United States. Eastern mussels were formerly quite famous commercially, and they still appear to retain that reputation. Indeed, similar to, in reference to how environment greatly affects the taste and all the subtle differences of wines from the same grape, so it is with oysters. The shell can be a whitish-green color. Oysters are generally consumed raw and because of that, its important only to buy the best quality oysters available. Their scientific name gigas, meaning giant, refers to the size of these large edible oysters. Fluted shells. They are popular in the waters around the United Kingdom, New Zealand, and Australia. The meat may have a slight green or pink hue with a dark mantle. They are so fragile that rubber bands are wrapped around them to help them keep their shells closed. Oysters can be consumed all year round, although oysters from different areas will vary in taste and texture. He graduated from Arizona State University and has been bartending for about 20 years now, starting when he was just thirteen! Oysters have been a part of the human diet for thousands of years. , regardless of the method, are grown in the same waters as wild are (or used to be), with the main difference being that they are protected (according to the grow-out method) from predators, barnacles, dirt and grit. THE RAW OYSTER'S TASTING GUIDE NAME TYPE LOCATION FLAVOR PROFILE OYSTER CULTIVATION SIZE Alaska Gold Pacific Alaska clean pure taste, sweet meat, high brininess, hint of mineral, lots of liquor Suspended Tray & Tumbled up to 3" Alba Bras D'Or Lakes Atlantic Nova Scotia, Canada sweet, balanced brininess Suspension Tray to Bottom Culture up to 3.5" The meat is ivory-white with a dense, soft texture and hints of briny flavor. Matt Cowan is a bartender at Saved By The Max. Low in calories and high in protein, oysters make a great addition to any healthy diet. Best for Chesapeake Bay Oysters: Rappahannock Oyster Co. - VA. Best for Themed Bushels: Real Oyster Cult. This was the time he became a devotee of Japan and its green teas. The one constant on this New York City restaurants menu perpetually in flux is the presence of rice. Pacific oysters are small and sweet and the world's most cultivated oyster. The names and locations of all of these are meticulously listed, as well as flourishing descriptions of their flavor notes. It seems consumers these days take a much greater interest in where their food is from, how it's caught, and the overall state of the fishery itself. (1). An award-winning food writer and cookbook author, Molly Watson has created more than 1,000 recipes focused on local, seasonal ingredients. Up to 5 across. Other researchers looked into this further and examined their DNA sequences, only to conclude that these species are distinct from one another. It took a while for some of the old-timers in the business to come around to this way of thinking, but informed consumers do make better customers. The Kumamoto oyster originated in Yatsushiro Bay, Kumamoto Prefecture, but is now mostly cultivated in the United States. Here's how to tell oysters from the US, France and Australia apart. The color of these mussels turns to an ivory color after you cook them. Pacific oysters used to be used to describe all small Pacific oysters like Kumamotos and Miyagis. Shigoku oysters are a type of Pacific oyster from Willapa Bay and Samish Bay, Washington State. Let the good times roll! They don't follow the norm of Pacific and Eastern oysters, often sporting just their species name rather than a place name, though some menus may mention from which bay the oyster was harvested. The shells come in various shapes, but theyre usually elongated or spherical. Best for On-Demand Harvesting: Fishers Island Oyster Farm - NY. Get daily tips and expert advice to help you take your cooking skills to the next level. Carefully slip the knife under the body of the Oyster and slice through the connective muscle connecting the body to the shell. Put the shell back on the platter, round side up. This gives the delicious salty oysters a sweeter and fruitier flavor than many other species of oysters. Because of how fresh they are, most of the Miyagi oysters harvested here are eaten raw . Shucking the oyster with an oyster knife reveals creamy colored oyster meat with hints of gray. Surprisingly, this oyster is Connecticuts State shellfish, while the shell is Virginia and Mississippis state shell. To anyone without a microscope they are completely indistinguishable from regular oysters, except they dont reproduce and dont break down like regular oysters do after spawning.So the old R rule is a thing of the past. It made sense then, but these days, things are much different.Modern day oyster cultivation techniques in combination with strict environmental regulations have made it safe to eat oysters year round. Its taste is described as metallic and coppery with a flavor that makes a large statement. Get the restaurant and bar news, insights and reviews you crave from food and dining critic Helen Freund every Thursday. Also, the high salinity and large tides result in a salty-tasting, hardy type of oyster that stays fresh for a long time. Sydney rock oysters are a small oyster species that are between 2 to 3 (5 8 cm) in length. The waters around this area of the Atlantic create the perfect environment for high-quality oysters. But from that one species, influenced by their uniquemeroir, come Beau Soleils, Pemaquids, Wellfleets, Delaware Bays, Malpeques, Blue Points, Ladies Pass, Pointe aux Pins, and Isle Dauphines to name just a (very) few. Copyright 2023 Meade Digital Enterprises Corp. All Rights Reserved. ), Fanny Bay (British Columbia) and Shigoku (British Columbia). June 10, 2022; By: Author gallaghers steakhouse wine list Can reach up to 10 inches in length. The shell is elongated, thick, rough and sometimes sharp. Kumamotos are widely cultivated in Japan and the West Coast. They form oyster reefs, building layer upon layer of oyster shells from previous generations, creating places where fish aggregate to feed and reproduce. It can take up to four years for the Kusshi to go through its special cultivation process and be ready for market. 2022 SavedByTheMax.Com | All rights reserved. 01/26/2023. Study with Quizlet and memorize flashcards containing terms like Kumamoto Oysters flavor profile, Kumamoto Oysters shell, names of kumamoto Oysters and more. This oyster, sometimes known as the Pacific one, is native to Japan and is grown in America. The small amount of oyster meat packs a punchy salty flavor that has coppery mineral overtones. Size: approximately a 3 inch shell. There are five species of oysters that we tend to eat in this country: the European flat oyster; the Pacific oyster, most common along the northwest coast and British Columbia; the. (818) 367-9707 Lbcdi@yahoo.com. Contact Laura Reiley at lreiley@tampabay.com or (727) 892-2293. For the uninitiated, shigoku ("ultimate" in Japanese) oysters are the brainchild of Taylor Shellfish farms. The sweet, salty flavor compensates for the diminutive size. They are often highly massive and have a somewhat salty and metallic taste. miyagi vs kumamoto oysters June 5, 2022 5:15 pm nahl combine 2022 dates nahl combine 2022 dates Stick the hinge side of the Oyster out of the towel, then stick the tip of the knife on either side of the hinge. These mussels come in various species, many of which are further divided into subspecies. A further benefit is that these reefs provide protection from storm surges and flood waters, while also preventing erosion along the shorelines. Sydney rock oysters also have a less briny taste to Pacific oysters but still retain a mild-sweet flavor. Kumamoto Oysters are deep-cupped with petite meats, have a mild brininess, sweet flavor and a honeydew finish. Beausoleil oysters grow in the cold waters off the coast of New Brunswick, Canada. Some say that Atlantic oysters have creamy hints of seaweed and mushrooms. For our case study of oysters, at a minimum your group should focus on the oyster species known as the Pacific oyster, Crassostrea gigas. Depending on different regions of the world, there are some other varieties of oysters that are worth trying. It is best served fresh with a touch of lemon juice and a pinch of pepper throughout the year, but you may also steam, poach, grill, or fry it. Over 100 seasonal East Coast and West Coast varieties throughout the year including Wellfleets, Kumamotos, Blue Points and more. Miyagi Oysters- 50 Pcs Fresh, Live Oysters. Home / Napa / Scala Osteria - View gallery. The Kumamoto mussels were a sub-species of Pacific mussels. KUMAMOTO OYSTERS. Around the planet, these mussels commonly appear as cocktail oysters. True bluepoints are raised in Long Island's Great South Bay where they were first found.