Perhaps more than any other food, oysters taste like the place they come from. The salinity of the water affects the flavor of the plankton and algae that oysters consume. Fresh oysters shouldn’t taste fishy, but rather, should taste like the ocean. It’s important when slurping and shucking to leave the liquor (natural juices in the shell) in the oyster for the full flavor experience.
We always have a supply of oysters to choose from and currently have Kobashi oysters, another name for Kusshi oysters, from the Hammersley Inlet in WA. These Pacific are larger than the Kumamoto oysters and have a sweet, creamy flavor with a mild finish. They can be eaten raw on the half shell or used in recipes.
Kusshi Oysters