Oyster Terminology

Essential Terms

Bivalve: A class of mollusks with two hinged shells, including oysters, clams, mussels, and scallops.
Brininess: The saltiness of an oyster, derived from the salinity of its growing waters. Rated 1-5.
Cup: The depth of the lower shell. Deep-cupped oysters hold more liquor and meat.
Finish: The aftertaste that lingers after swallowing. Can be clean, lingering, metallic, or sweet.
Liquor: The natural juice in the oyster shell. Should be consumed with the meat.
Merroir: The maritime equivalent of "terroir" in wine. The combination of environmental factors that give an oyster its distinctive character.
Mignonette: A classic French condiment of shallots, vinegar, and cracked black pepper.
Shucking: The process of opening an oyster shell. Requires a specialized oyster knife.

Crassostrea virginica: The Eastern/Atlantic oyster. Known for higher salinity and mineral character. Includes Blue Points, Wellfleets, Malpeques.
Crassostrea gigas: The Pacific oyster from Japan. Generally milder and sweeter. Most West Coast varieties.
Crassostrea sikamea: The Kumamoto oyster. Small, sweet, deeply cupped. A beginner favorite.
Ostrea edulis: The European Flat or Belon. Round, flat, intensely mineral and metallic.

Aquaculture: The farming of aquatic organisms. Most oysters today are farm-raised.
Bottom Culture: Oysters grown directly on the sea floor. More varied shapes, mineral character.
Tumbling: A technique where oysters are periodically tumbled to chip shell edges, creating deeper cups and uniform shapes.