What to know before you start shucking.
The East Coast has two primary varieties of oysters: Atlantic oysters, which have a firm texture and strong, savory brininess, and European flats or Belon oysters, which are even brinier and exhibit more of a mineral flavor. Along the West Coast, Pacific oysters are sweet and creamy, while fruity Kumamoto oysters have a slightly firmer texture. Olympia oysters are the most subtle in flavor of the West Coast oysters.
The climate of each coast affects how oysters look, taste, and even how easy they are to shuck. On the East Coast, oysters are harvested from the Gulf of Mexico up to New Brunswick, Canada, but are primarily harvested from the Mid-Atlantic to the Northeast, says Hedlund. On the West Coast, oysters can be harvested anywhere from Chile to Alaska, but are mostly found in the waters near California, Oregon, and Washington.
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