Species: Crassostreas sikamea

Characteristics:

• Small sized, deep cupped.
• Firm meat, buttery texture.

Flavor Profile:

• Initial briny jump in the ocean (we suggest you pour off some of the sea liquor).
• Sweetness that you’ll experience after a few seconds at the back of your jowls.
• The 5th taste the Japanese term ‘umami’ (the essence of deliciousness). Enjoy the amazing mouthwatering savory experience that will linger with you.

Serve with:
We love our Kumamotos naked. If adding sauces be delicate, perhaps a couple of drops of lemon or some fingerling limes (lime caviar).

Chew, chew and chew. The more you chew the more you’ll experience the underlying flavors.

Species: Crassostreas gigas

Characteristics:
– Small (Laguna Bay Selects) 2 ½“ to 3” rounded and deep cupped.
– Medium (Laguna Bays) 3” to 4”.
– Large (Big Lagunas) 4” plus.
(firm meats with alkaline texture).

Flavor profile:

• Farmed in pure oceanic Pacific waters with 35ppt this oyster is as briny as you’ll find in the US, which is what we like. To lessen the salt we suggest pouring off the ocean water.
• Pacific coast sweetness that comes from the body of the oyster and the aductor muscle in particular. Be sure to scrape the muscle cleanly off the shell when you shuck!
• Fruity undertones with a crisp cucumber aftertaste.

Serve with:

• These oysters lend themselves to any vinegar mignonette or citrus based sauce. We avoid sweet sauces that will clash with the salt (cocktail sauce for example).
• Choose Pacific oysters for barbequing because they have larger meats that will shrink as you cook. Many recipes are posted online, we find that butter and garlic bases work very well.

Chew, chew and chew. The more you chew the more you’ll experience the underlying flavors.