Don't know how to order oysters? A seafood chef shares tips to help you avoid rookie mistakes
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- Chef Aidan Owens of Herb & Sea is here to answer all your questions about oysters.
- East Coast oysters are briny and lean, while West Coast oysters are smaller and creamier.
- For oyster beginners, Owens recommends trying small varieties like Kusshis or Kumamotos.
For the uninitiated, oysters can be intimidating.
There are different sizes, varieties, and toppings. Should you go with Blue Point or Kumamoto? Should you add mignonette or cocktail sauce?
To answer all your burning questions and help you look like an expert at a seafood restaurant, we asked Aidan Owens to share his tips.
The Australian chef is the culinary director for Herb & Wood in San Diego and Herb & Sea in Encinitas, California, where he exclusively cooks with seafood from independent local fishermen. Owens even has an oyster shell recycling program to help a local lagoon conservation foundation.
Now, without further ado, here's Oysters 101.
East Coast vs. West Coast
Matt Furman
It's common to see oysters identified as "East Coast" or "West Coast" on restaurant menus. This identifies whether the oysters come from the Atlantic Ocean or the Pacific Ocean, which infuses them with different flavors.
"East Coast oysters — like Blue Points or Wellfleets — are briny, salty, and lean," Owens told Business Insider. "West Coast oysters — like Kumamotos or Shigokus — are smaller, creamier, and sometimes a little sweet."
If you like your oysters mild, opt for those from colder waters. Owens explained that they grow more slowly and have a softer flavor.
"Brinier oysters usually come from warmer, saltier waters," he added. "They taste like the ocean."
Large vs. small
Arlene Ibarra
Don't just choose bigger oysters for the extra meat. They have a different taste from oysters of the smaller variety.
"Bigger oysters are brinier, meatier, and built for the grill," Owens said. "Smaller oysters are delicate and silky, perfect with just a squeeze of lemon."
If it's your first time with oysters, Owens suggests starting small.
"I usually recommend Kusshis or Kumamotos," he said. "They're delicate, sweet, and super approachable for first-timers."
Don't forget the toppings
Arlene Ibarra
When it comes to raw oysters, Owens prefers to keep the toppings minimal.
"A splash of lemon, a classic mignonette, or maybe a fermented hot sauce," he said.
However, don't be afraid to pack a punch if you're grilling the oysters.
"Go bold with garlic butter, smoky bacon, or even a little kimchi butter," Owens added.
Stay safe with a smell test
Kimberly Motos
The rule that you should only eat oysters during the months that end with "R" is an outdated myth that "comes from a time before refrigeration," Owens said.
"Back then, warmer months made oysters riskier to eat," he added. "Thanks to modern refrigeration and farming practices, oysters are safe and delicious year-round."
All you need is a quick smell test to ensure your oyster is fresh.
"A good oyster smells like clean ocean air," Owens said. "If it smells like a bait bucket left in the sun, walk away."