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What’s Shucking

Photography By | March 02, 2024
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Detroit-area chefs’ proclivity for sourcing oysters from the North Atlantic and North Pacific regions are rooted in practicality and an appeal to a wider range of palates. Peak freshness is imperative when transporting oysters, and many producers on these coasts have decades of experience and the infrastructure to deliver to customers far and wide. As with wine, the environments of these cooler-water areas make for a wider range of flavor profiles, with variations occuring due to something as simple as the direction of the current between neighboring producers. We’ve cultivated some examples of what might be available at a discerning oyster establishment near you.

1 Kumamoto

Washington

• Mild brine with creamy meats and a honeydew finish

• Brine intensity: Medium

2 Chelsea Gem

Eld Inlet, Washington

• Warming brine with silky meats and sweet mineral finish.

• Brine intensity: Medium

3 Moonrock

Coos Bay, Oregon

• Subtle melon notes

• Brine intensity: Low to Medium

4 Chebooktook

Bouctouche Bay, New ay, New Brunswick, Canada nada

• Balanced salinity with large, smooth meats, and a sweet, brothy finish.

• Brine intensity: Medium

5 East Cape

North Lake, Prince Edward Island, Canada

• Fresh flavor with crisp brine and a soft mushroom-like umami finish.

• Brine intensity: Medium

6 Fortune

Nova Scotia, Canada

• Smooth and salty.

• Brine intensity: High

7 Mystic

Noank, Connecticut

• Gentle brine with springy meats and a flinty finish.

• Brine intensity: Medium

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