Tucker's Shucker's Oysters & Tap will have the BEST
oysters at the Lake of the Ozarks! While there are dozens of species worldwide, the U.S. harvests three primary species, the Kumamoto, the Pacific and the Virginia. In limited quantities, you'll also find the Flay Oyster (erroneously called the Belon in the U.S.) and the Olympia. Each of these species differ when it comes to flavor and texture. Depending on the region and growing conditions, tastes can range from salty to sweet, include seaweed notes, mineral flavor or even hints of melon and mushrooms. Much like winemakers, oyster growers can vary their techniques to change the flavor of their oysters.
Types of Oysters
While there are over 100 varieties of oysters, there are just 5 types available in the U.S. These five, however, may be known by several different names. The Flat Oyster is also known as the Belon or European. The Virginica is also called Atlantic or Easter oyster. Other types in the U.S. include the Kumamoto, Pacific and Olympia. Here is some information from
TheNibble.com on each of these types of oysters harvested in the U.S.
1. Pacific Oyster (Miyagi) -
Also called the Japanese oyster, the Pacific oyster is originally from Japan. It was brought to Washington State in the 1920s to save the oyster industry when the native Olympia oyster became depleted. It is now grown as a “native” oyster in the U.S. and in Europe and is the most widely cultured oyster in the world, and consumed oyster on the West Coast, grown from Baja California all the way to Alaska. A very hardy variety, it can grow quickly, in almost all aquatic environments (many aquacultured Pacific oysters can reach market size in just eighteen months). Pacific oysters can often be distinguished by their fluted, jagged shells and vivid multi-colors ranging from royal purple to jade green. In flavor and texture, Pacifics are generally creamier and brinier than other oysters. They tend to be known for minerality, based on their terroir. They finish with fruit and vegetal notes ranging from an herbaceous to a melony. Typically large in size, the elongated shell can reach up to 12 inches. Oysters larger than six inches are cut up for soups, stews and other dishes.
2. Atlantic Oyster (Eastern) -
This oyster is native to the Atlantic coast of the America's from Nova Scotia to South America. Varieties include Beausoleil, Blue Point, Chesapeake Bay, Chincoteague, Lynnhaven, Malpeque, Pemaquid, Pine Island, Pugwash and Wellfleet. These Atlantic varieties tend to have a more salty taste than the Pacific oysters. The meat is described as clean, briny, smooth and sweet with a pronounced mineral finish. Virginicas are generally crisper and brighter than the Pacific ones. They have a tear drop shape, smooth shell and uniform color, which can be brown, cream or forest green. Their growth is particularly affected by water temperature, as an oyster from Virginia may reach market size in eighteen months while a Nova Scotian oyster may take four years.
3. Kumamoto -
Originally these oysters came from only one bay, Kumamoto Bay off Kyushu, in the Kumamoto prefecture, the southernmost island of Japan. It was brought to the West Coast for cultivation in the early 20th century. In the U.S. it is grown only on the West Coast, in California, Oregon and Washington. In the past, few farms grew the Kumamoto, as it grows quite slowly. While Pacific and Virginica oysters are called by numerous other names based on region, Kumamotos are always known as Kumamotos, or Kumos for short. An immensely popular variety, Kumamotos are known for their small size, deep cup, creamy texture and cucumber-melon finish.
4. European Flat -
The flat oyster is a species of oyster of which the Belon, from the French river of the same name is the most well-known. It is also known as the European oyster. Other flat oysters include the Colchester, Dorset, Galway, Helford, Marennes and Whitstable. The roundish oyster has a comparatively flat, smooth shell, compared to the oval, rougher ribbed shell of the Pacific oyster. It is easily distinguished by a larger, saucer-like shape and seaweed green color. Centuries of over-harvesting reduced the numbers of native oysters in Europe drastically by the 1850s; in the 1970s, two oyster diseases took out most of the remaining stock. Today in the U.S. the flat oyster is grown by a few farmers in the U.S. and Canada; it also grows wild in the Damaricsotta River in Maine. It has a large, plump texture with a strong, gamey flavor and coppery, metallic notes. Look for them October through February.
5. Olympia -
Native to the west coast, the Olympia was once plentiful in Washington Sound, San Francisco Bay and other areas. As the Gold Rush brought droves of people to the area, the Olympia was over-fished beyond recovery by the 1870s. It is no longer available commercially on a significant basis, but is cultivated by few dedicated farmers in the area of Olympia, Washington, as the species is very slow and difficult to grow: Olympias take up to four years to grow to the size of a quarter. At maturity, the Olympia is still a small oyster, no more than 2 inches in size. The smaller cousin of the European flat oyster, the Olympia is very flavorful, with notes of celery, and copper and sweet cream.
At
Tucker's Shuckers Oysters & Tap, we will be serving oysters every way you can imagine. Whether you like your oysters on the half shell or fried to be dipped in a delicious sauce, our
Lake of the Ozarks restaurant will be the BEST place to get oysters here at the Lake!
1339 Bagnell Dam Blvd
Lake Ozark, MO 65049
Phone: 573-365-9769
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