Coffin Bay King Oysters are among the most expensive oysters in the world. They take 6 to 7 years to grow, weigh one kilo and cost $100 AUD, around 77 USD.
Belon oysters are one of the most sought-after varieties in the world, and they're also one of the most expensive. These oysters are harvested in the Belon River in France and have a unique, coppery flavor that sets them apart from other oysters.
The giant-sized oyster has a larger piece of flesh on the inside- it can even be said that the oyster is ten times meatier than the usual oyster. Coffin Bay King Oysters are native to Australia. What do they taste like? They're featured among the most expensive food items in the world, and for a good reason.
Atlantic Oysters (Crassostrea Virginicas)
These oysters include popular types such as Bluepoint and Wellfleets. They are the most commonly consumed oyster in the United States. In fact, around 85% of the oysters harvested in the U.S. are Atlantic Oysters. Their shells are larger and rounder than Kumamoto or Pacific.
Favorite? Coffin Bay king oyster is a Pacific oyster of an impressive size hailing from the pristine waters of South Australia's Coffin Bay. Unlike most oysters which are typically grown for about 18 months, these oysters are allowed to grow for up to 6 or 7 years.
With so few harvested a year (estimated at no more than 5,000), the Maine “Belon” is among the rarest oyster available anywhere.
Although France is normally the first place that springs to mind for the world's best oysters, the Delta de l'Ebre, situated between Barcelona and Valencia, it a top contender. The oysters are said to have a unique flavour as they combine the saltiness of the Mediterranean with the sweet freshness of the River Ebro.
Sydney rocks grow off Australia's eastern coastline, while Pacifics tend to grow in cooler areas such as Tasmania and South Australia. Pacifics are usually larger than Sydney rock oysters, and tend to be plumper, milder and creamier.
But years of heavy flooding and disease outbreaks have compounded those costs by diminishing the supply of mature oysters, driving up wholesale prices and requiring restaurants to rethink the way they serve their little sea gems.
Generally speaking, East Coast Oysters have a smooth shell with a tear drop shape. They also boast a saltier flavor than their West Coast cousins. Oysters are filter feeders and take on the flavor of their surroundings. So generally speaking, the closer an Oyster is to the ocean, the saltier it will be.
The southern mud oyster, Australian flat oyster, native flat oyster, native mud oyster, or angasi oyster (Ostrea angasi), is endemic to southern Australia, ranging from Western Australia to southeast New South Wales and around Tasmania.
Kumamoto oysters
Kumamotos have been trendy because, Joseph says, "they're small, frilly, delicate, and hard to grow." Low in salinity, they are usually described as sweet with fruit or grassy vegetal flavors.
The new Guinness page for the large oyster lists it at 13.97 inches long and 4.21 inches across. The notation continues, "This large oyster has another five oysters attached to it!
Pacific Oysters (Crassostrea Gigas)
That's how Pacifics are also called Gigas, Japanese, or Miyagi oysters. And those names say a lot. Though they are native to Japan, these oysters are farmed on the Pacific coasts of the United States, as well.
"What makes Sydney Rock Oysters special is their ability to keep their shell closed for extended periods of time," he explains. "It's something they naturally do because they live in an intertidal environment. This ability they have means they also retain freshness out of the water when harvested."
There are three species of oysters commonly eaten in Australia - Sydney rock oysters, Pacific oysters & Flat oysters. Whilst the Pacific oyster is the most common species grown worldwide, the Sydney rock oyster is a species endemic (native) to Australia and is New South Wales' dominant commercial species.
Sydney Rock Oysters: Native to Australia, Sydney Rock Oysters are renowned for their delicate, creamy, and slightly sweet flavor. They are smaller in size compared to other oyster varieties and offer a refined, briny taste that is highly sought after by oyster connoisseurs.
Coffin Bay, South Australia
If you had to name an Australian oyster, Coffin Bay in South Australia is probably the one that jumps to mind. Oysters grown here are becoming world-renowned. Not a bad effort, considering the Coffin Bay industry nearly collapsed in the late 19th century.
In Australia we are lucky to clean water in our seas and estuaries that result in some of the finest tasting oysters in the world, including the renowned Sydney Rock Oyster that is grown in estuaries along the coast of NSW.
Sydney rock oysters are farmed in NSW, southern Queensland and at Albany, WA. Pacific oysters Crassostrea gigas are produced in Tasmania, South Australia and Port Stephens, NSW. Flat oysters are currently only farmed in NSW and there is also some small-scale production of tropical oysters in northern Queensland.
AMONG the lesser-known prizes available to New Yorkers are mussels, known in France as the poor man's oyster. Throughout the winter months they are relatively plentiful at first-class fish markets here and the cost is relatively low.
The Pacific oyster (Crassostrea gigas) is from the Danish shores of the Wadden Sea and resides in the Vadehavscentret. This large oyster has another five oysters attached to it! In total, this cluster of oysters weighs 1.62 kg (3.56 lb). Comments below may relate to previous holders of this record.
Pacific Gold Oysters are a beautiful, hardy species that thrive in the cold, rich waters of Morro Bay. Their home is a unique bay found on the central coast of California where the strong wind and waves meet the peaceful streams that flow from age old volcanic aquifers.