Pearl
of
the
Pacific:
A
Guide
to
American
Oysters Oysters
have
been
an
important
part
of
American
coastal
cuisine
for
centuries,
and
today
t『阅读更多 个性名字常识请关注 :奶糖起名网,WwW.iNAitAng.CoM』）hey
are
still
beloved
by
seafood
enthusiasts
across
the
country.
From
the
Pacific
Northwest
to
the
Gulf
of
Mexico,
American
oysters
come
in
a
range
of
flavors,
textures,
and
sizes,
each
with
its
own
unique
characteristics.
In
this
guide,
we'll
explore
some
of
the
most
popular
American
oyster
varieties
and
learn
what
makes
them
special. Pacific
Oysters:
Sometimes
called
Japanese
oysters,
these
are
the
most
popular
oysters
in
the
US
by
far.
They're
found
from
Alaska
to
California,
and
their
firm,
plump
meat
has
a
sweet,
briny
flavor.
They're
often
eaten
raw
on
the
half
shell,
but
they're
also
great
grilled,
fried,
or
baked. Olympia
Oysters:
These
tiny
oysters
are
native
to
the
West
Coast
and
are
highly
prized
for
their
complex,
mineral
flavor.
They're
the
only
oyster
native
to
the
Pacific
Northwest,
and
they're
often
served
raw
or
in
soups
and
stews. Blue
Point
Oysters:
Grown
on
the
East
Coast,
Blue
Points
are
one
of
the
most
well-known
American
oysters.
They
have
a
mild,
slightly
salty
flavor
and
a
firm
texture,
making
them
a
great
choice
for
grilling
or
baking. Wellfleet
Oysters:
These
oysters
from
Massachusetts
have
a
sharp,
salty
taste
and
a
creamy
texture.
They're
often
served
raw
or
grilled. Gulf
Oysters:
Found
in
the
warm
waters
of
the
Gulf
of
Mexico,
these
oysters
have
a
briny,
mildly
sweet
flavor
and
a
plump
texture.
They're
most
commonly
eaten
raw
or
fried. In
addition
to
these
popular
varieties,
there
are
countless
other
types
of
American
oysters
to
explore,
each
with
its
own
distinct
flavor
and
personality.
Whether
you
prefer
them
raw
or
cooked,
on
the
half
shell
or
in
a
sandwich,
one
thing
is
for
sure:
American
oysters
are
a
true
culinary
treasure.