There are many types of oysters. The principle types are Pacific oysters, European oysters, Atlantic oysters and Olympia oysters. There are five species of oyster cultivated commercially in North America. Each has classic characteristics, though they can be expressed quite differently, depending on location and growing conditions.
*Eastern (Crassostrea virginica) – large, sweet with cucumber notes
*Pacific (Crassostrea gigas) – large, soft, sweet, with cucumber notes
*Kumamoto (Crassostrea sikamea) – small, creamy, worth hints of melon
*European Flat (edulis) – medium, metallic
*European Flat (Ostrea edulis) caviar and hazelnut
*Olympia (conchaphila) – tiny, coppery and smoky
*Olympia (Ostrea conchaphila)
While their flavors, appearance and quality will vary depending on where they are grown they still have certain predictable characteristics.
Two species of commercial significance in North America Crassostrea gigas and Ostrea edulis, were both deliberately introduced to the continent to supplement depleted stocks of native oysters.
The former was imported for Japan to the Pacific coast early in the 1900s, where it adapted successfully and currently supports an important fishery in both the United States and Canada. The European flat oyster was first introduced to the United Sates from France in 1949.
Americans eat more oysters than any other people in the world. Their rough, irregular shape shells are unattractive to human eyes, and perhaps to the oyster as well, as an oyster is able to produce both sperm and eggs during its life span.
Oysters in North America
