5 Types Of Oysters And The Brands You Need To Know

Oysters are one of those food items everyone either abhors or adores, often with an obsessive ardor. There's something about this divisive bivalve's briny flavor profile and entirely unique texture that keeps people either far away or coming back time and time again, if only for a tiny taste. But no matter where someone falls on the scope of oyster appreciation, the fact remains that very few people out there fall anywhere between the lines of love and hate with this specific, hard-shelled seafood.

Part of the problem preventing more people from appreciating all the best aspects of oysters is that there are a lot of less-than-ideal oyster-eating opportunities out there, just waiting to happen to some unsuspecting soul. Perhaps more importantly, people often don't enjoy oysters because they don't know the abundance of species available. 

Though there are only five common species of oysters consumed in North America — Atlantic, Pacific, Olympia, European Flat, and Kumamoto — there are hundreds of varieties out there, and each and every one of them is different in terms of taste, size and recommended recipes — in short, oysters are generally incomparable with one another. So, don't write off a plate of summer oysters while navigating the popular types below, and beyond; it isn't selfish to experiment with this shellfish.

The Atlantic oyster is a must-know in the world of beloved mollusks. Also known as the Eastern oyster, this classification actually expands to encompass a fair few types of oysters across the eastern side of the Americas and along the Atlantic Ocean. When compared to the Pacific oyster variety, it is important to note that Atlantic oysters are known to have a much more salt-forward flavor that holds up well as both an uncooked, umami-filled treat and when cooked into a culinary creation.

Some recipes are best if made with Atlantic oysters as opposed to other oyster species, such as this Atlantic oyster recipe that calls for 24 Rappahannock River Oysters. When cooking with oysters, it is safer to substitute one Atlantic variety with another rather than substituting with a less similar species such as those that hail from the Pacific Ocean or the Bélon River in France, for instance.

The European Flat is a species that encompasses countless varieties that are found, per their name, throughout the European continent. Some of these varieties are extremely popular in their own right, including Bélon oysters. In fact, the term "Bélon" is sometimes used interchangeably with European Flat, but the only European Flat oysters that may be called Bélon are those derived from the Bélon River in France.

When it comes to oyster species that are important to know about, it may be worth noting which made it to the incredibly simple list of ingredients that comprised Jacques Pepin's ideal last meal. That's right — the Bélon oyster is known even among celebrity culinary figures as a flavor worth being the last thing you taste. If that isn't an oyster endorsement worth listening to, what is? The flavor of Bélon oysters is clear, crisp, and crave-worthy, with a more mineral-forward flavor that makes it ideal for shucking and eating raw. Although you may serve a Bélon oyster with garnishes such as citrus, sherry vinegar, horseradish, and so on, these are perhaps the best variety for trying an unembellished oyster experience.

Hog Island Oyster Co. is a household name when it comes to California's central coast oyster scene, and for good reason: They have the chain of command down for seamlessly shelling out servings of oysters by the (hundreds of) dozens daily. Since Hog Island Sweetwater oysters are Hog Island's specialty and are considered among the best oysters in the U.S., it's safe to say their seafood savviness reigns supreme. 

These are a brand of Pacific oysters that are farmed and harvested via Tomales Bay, and then transported to various locations, including Hog Island Oyster Co. storefronts across the Bay Area. From there, they fill the bellies of appreciative diners far and wide. Hog Island Sweetwater oysters are known for being smaller than other oyster varieties, with plump meat that's a perfect balance of sweet, savory, and saltwater briny. Their small size, impeccable flavor, and clear taste are best eaten raw, although they can be deliciously cooked as well.

Blue Point oysters are one of those oyster brands that work equally well with raw, roasted, or otherwise served and prepared options — that is to say, they're one of the most versatile varieties of oysters. This Atlantic oyster variety hails from the Northeastern coast of the Americas and can primarily be found in New York and Connecticut along Long Island Sound. Blue Point oysters are a favorite among locals, but they're also widely distributed and can be found in many supermarkets that sell shellfish.

Blue Point oysters are mid-sized with smoother shells than many edible oyster varieties. They tend to boast a high amount of deliciously crisp, briny liquor. The meat of the Blue Point oyster is, in and of itself, plump, salty, and sweet tasting with no strong flavors that can turn off less experienced oyster eaters. Alongside eating these oysters raw on the half shell, consider using them as an ingredient to add some extravagance to otherwise unoriginal recipes, such as an oyster dressing recipe to stuff a traditional Thanksgiving turkey.

Coffin Bay oysters are a brand of Pacific oyster best known for being extra big, extra expensive, and generally a little bit extra exalted in the world of oyster enthusiasts. In fact, it's hard to imagine anyone seriously ranking oysters without the inclusion of these favorites.

People will travel from far and wide to try these famous Australian shellfish, sold straight from their home of Coffin Bay itself. There's something quintessentially Australian about the experience of eating a Coffin Bay oyster fresh on the half shell, savoring its sumptuous shellfish flavors while overlooking the perfectly shimmering waters it came from in the hot Australian sun (and preferably with a cold Australian beer).

Coffin Bay oysters are expensive for a reason, and that reason isn't just the size, though that certainly doesn't hurt. No, Coffin Bay oysters are also singularly crisp, salty, and savory — and not just in Australia, but across the globe's most prolific coastlines as well.

Yet another subsect species of the beloved Atlantic oyster variety, Beausoleil oysters are tasty mollusks that originate just north of Maine, in Canada's southeastern province of New Brunswick. Beausoleil is a brand of oysters worth knowing, apart from the other incredible oysters out there, due to their potential in the fine dining sphere. Specifically, Beausoleils are often are frequently coveted by gourmands and chefs alike, either to be eaten raw on the half shell or to add a little extra something to an already exemplary dish or drink. For instance, this oyster variety is used in fine dining or as a fancy cocktail and caviar garnish, as seen in NYC fine dining menus.

While other oysters can lack a certain je ne sais quoi in terms of refined tastes, the Beausoleil oyster is all class and culture, captured in the smooth cup of the shell. Each bite should be sweet, plump, and with a satisfying saltiness that evokes sensations of the sea.

Murder Point Oyster Co. doesn't just serve up delicious oysters to the hungry masses — they do it with some flair. Whether or not the salacious gossip about warring oyster families dueling it out to the death over an oyster feud is true, the fact remains that generations of gourmet oyster providers are going strong in getting these Murder Point oysters out there. This is especially true in the home state of the Murder Point oyster: Alabama. 

Murder Point brand oysters are classified as Gulf oysters (which are in turn classified as Atlantic oysters) and as such share many of the same flavor qualities one might expect of other oysters fed and influenced by the Mississippi River or the Gulf of Mexico. What sets Murder Point oysters apart from other brands is not only their notoriety in having an ever-so-slightly macabre name, but also for a uniquely buttery, briney, and downright blissful taste that's to die for.