Today I am heading to King’s Fish House Oyster Bar to sample some of their best oysters. Today, I’m ordering a mixed oyster plate so I can show you the different types of oysters found in North America.

A Kumamoto Oyster is probably one of the most popular oysters you will find today. This variety has a sweet melon flavor and creamy texture. The Quilcene Bay Oyster comes wild or cultivated. Smaller plaque but most have a cream and mild flavor. The Connecticut Blue Points’ have been in favors since the early 1800’s. These are characterized by there firm and crispy texture with a sweet and salty finish.

You want to know how to eat an oyster, this is how it is done. Basically find a good lip, then slip brine in oyster in one go. Take a couple of bites to pick up on the texture and flavor, like fine wine, each oyster has its own subtle differences. One of the most common oysters you will find in these days is the Malpeque, known for its sweet and clean yet briny flavor.

All right down the hatch. Not bad, that was pretty good too. Next stop are the Carlsbad blends. These were the most oceanic of the lot and might be a bit challenging for some taste where the island Creek Oysters are amazing. This raw oyster has a briny, buttery flavor with a firm texture. It is one of our favorite oysters during the tasting, second to the Kumamoto’s and the Malpeques. When eating oysters, a fresh squeeze of lemon or couple of drops of Tabasco is all you need. But many restaurants offers sides like cocktail sauce, horse radish or a shallot mignonette as a compliment. It is always good to wash your oysters down with a nice tall glass of Samuel Adams. I hope you enjoy this quick little primer about oysters. As always, thanks for tubing in.