The main classifications of oysters: Pacific and Atlantic. Each grouping is then further broken down to the very shore from which they are harvested.
Originally from Japan, the Pacific Oyster is the most widely cultured oyster in the world.A Pacific oyster as a creamier, mineral type of ocean taste, versus an Atlantic oyster where you can taste the saltiness of the ocean. Kumamoto is one example. This oyster has a buttery finish, it is one of the best sellers at the restaurant because it is considered a beginner’s oyster due its small size and mild taste.
Oysters like Steamboats, Pearl Bay, Malaspina, Royal Myagi, each have a different finish from very creamy to metallic to just a hint of salt or nuts.
Malpeque, Caraquet, Blue Point, Pine Island, Pugwash. Each oyster has its own degree of salt. the Pine Island for example, has a fruity finish, and some prefer a Pemequid because of its almond finish.
Folklore says that oysters should be eaten only in months with “r’s” in them — September, October, etc. At MaestroSVP we have been trying to educate people that oysters can be eaten 12 months a year. The notion that oysters should not be eaten in “r”-less months — that is, months that occur during warm weather — may have started in the days when oysters where shipped without adequate refrigeration and could spoil. But today all that has changed with modern conservation techniques, and we can enjoy oysters twelve months a year.
What To Drink With Oysters
Champagne can be the perfect marriage, but a glass of Sancerre, a fantastic sauvignon blanc, is perfect with all shellfish, especially oysters. Also, a good bottle of Muscadet or a Riesling from Alsace which is bone dry and a suitable complement for oysters. You may also want a Chardonnay, whether Californian, French or Australian, but in particular one with the rich wood flavor of Napa or Australian wines. Remember that you are trying to marry the distinctive seaweed, salty and mineral tastes with which the wine will have to compete.
To make things more complicated, everyone experiences oysters differently. It’s as if oysters challenge the palate, dancing sweetly at first, before splashing the tongue with a taste of the briny sea. For wine enthusiasts, this poses quite a challenge.
See also our WINE LIST.
Less known than the raw oysters, baked oysters can be prepared in so many variations. Don’t be afraid to experiment.
Here’s an idea: try a Malpèque oyster, add goat cheese and a port and raspberry sauce. Put under the broiler for 4 minutes. You’ll be amazed by the taste. Try different cheeses, wine, vinegars, sauces, green vegetables such as spinach, shallots, and of course spices and herbs.
The MaestroSVP Varieties:
- Rockefeller – swiss cheese, pesto and spinach
- St-Jacques – scallops, swiss cheese, béchamel sauce
- Goat cheese with a balsamic glaze and green onions
- Blue cheese and port
- Asian with Japanese mayo and sake