Food & Drink

West Coast Oysters: A Guide To Origin, Flavor And How To Eat Them

Last time we considered our oysters, we were talking about East Coasters. Today, we're talking West Coasters.

The East/West Coast feud rages as heatedly among certain oyster eaters as it does among gangster rap fans. But here at HuffPost Taste, we are equal opportunity oyster eaters and think you should be as well.

As for which coast's oysters taste better, we once again turn to M.F.K. Fisher's wisdom in "Consider the Oyster:"

The flavor of an oyster depends upon several things. First, if it is fresh and sweet and healthy it will taste good, quite simply... good, that is, if the taster likes oyster.

Sadly, the Olympia oyster, one of California's native wild oysters and Fisher's favorite, is nearly extinct, so most of the oysters eaten in the region are cultivated imports from Japan's Pacific waters. Guess what: they still taste good! And so, oyster tasters, let's dive right in to our West Coast oyster guide. Just like last time, we promise not to get too scientific on you, since we suspect that you -- like us -- are more interested in pouring oysters into your face than you are in their Latin names.

Every oyster devotee has their favorite serving and eating methods. If we miss your favorite, let us know in the comments!

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Kumamoto Oysters (South Puget Sound, WA or Humbolt Bay, CA)

West Coast Oysters

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