Urban Farmer Portland takes full advantage of our 1.5 hour proximity to the mighty Pacific Ocean which means an abundance of fresh Pacific Northwest oysters year round. While we admit, we are a bit partial to the petite, delicate and sweet oysters from the Pacific; we are equal opportunity oyster advocates. As such, we always have our east coast Atlantic brethren represented on the menu as well so you can slurp side by side to draw your own conclusions.
What’s the difference you ask?
Look: Smooth, round shells with a somewhat shallow cup, generally ranging from 3 – 4 inches in size.
Taste: Pronounced salinity and brininess, dense and meaty with a light minerality.
Grown: Sub-tidally in Massachusetts, Connecticut, New York, Virginia
Varieties: Blue Points, Belons, Wellfleets
Look: Fluted, pointed shells with deeper cups, generally ranging from 2 – 3 inches in size
Taste: Subdued salinity with more notes of seaweed, cucumber, watermelon and overall, more sweetness.
Grown: Inter-tidally in Washington, Oregon, British Columbia
Varieties: Kumamoto, Kusshi, Shigoku
Ever wanted to try your hand at shucking oysters? Let our friends at Hama Oyster Company share a few tricks of the trade.