In the Gulf of Mexico and other points south, where cold water is not an issue, and where there is plenty of plankton year-round, oysters never go dormant. To help shed some light, here are 10 facts about these molluscs. Do mussels taste like scallops? One may be minerals and metals. (Some growers, in an effort to achieve product consistency, will “follow the salinity”: upriver during droughts, down toward the sea when rivers are full. So while glycogen itself is tasteless, it can be broken down so that its glucose molecules fit snugly onto our taste buds that detect sugar. But we are getting ahead of ourselves, because oyster flavor, like perfume notes, comes in three stages, and texture is part of stage 2. He suggests making two important choices when ordering: size and salt. We eat to sustain ourselves. Eastern oysters taste of the salty sea and various minerals, not fruit. This is different from wine, where the grapes are all harvested in the fall, and the entire year’s harvest gets mixed together. And sweetness is driven by season. It will taste firm, springy, and delicious. By the time you have shucked the oyster, examined it, and slurped it, you have gotten to know that oyster pretty darned well. We target production of a medium-size oyster of moderate salinity. You are an adolescent. This doesn’t always correlate with size. Those flavors will be encountered during the third and final stage—what is generally known as the finish. Most people prefer the midrange of salt. Only afterward do you realize how alive and satisfied you felt. No one fills up on them. But, in general, a larger, older oyster is more likely to have a full body and an interesting palette of flavors. He lied. That’s what you want to see. Its sensual pleasures go beyond taste. Ask an oyster farmer what makes his oysters sweet and he will say glycogen—the starch that oysters store as an energy supply. So an oyster that’s been out of the water for a week will be more savory, and have different flavors, than one that was pulled out that day. Eastern oysters taste of the salty sea and various minerals, not fruit. Smoke flavored oysters are tasty and it makes a real difference what wood smoke you used and the type of cooker - fruit woods give a sweater taste (apple wood) nut woods flavors are stronger and sharper in flavor. This is an excerpt from Rowan Jacobsen’s “A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America,” Bloomsbury USA (September 4, 2007). Here, there’s thought put into the accompanying condiment; the fruits bring a new dimension to what would otherwise be an overly salty dish. Next you might detect a creamy or buttery flavor (of varying intensities) and finally a sweetness. You want to do it again. You don’t see cookbooks devoted to scallops, and you’d never have found M. F. K. Fisher writing “Consider the Clam.”. Oysters are enjoyed by people all over the world. |, 9 Baking Mistakes That Ruin Your Cakes, Cookies, Brownies & Bread, The Top Trending Fall Foods & Recipes, According to Google, The Best Places to Buy Baking Ingredients Online, Chowhound Christmas Gift Guide 2020: The Best Gourmet Food & Drink Gifts, The Cookbooks We're Most Excited for This Fall, Ready or Not, Pumpkin Spice Products Are Back Again, 7 Helpful Produce Subscriptions You Should Know About, Meal Prep Containers That Will Get You Excited to Make Lunch, The Best Food & Drink Advent Calendars for 2020, Chowhound Christmas Gift Guide 2020: Best Gifts for Food-Loving Families and Parents, Christmas Cookie HQ: The Ultimate Guide to Holiday Cookie Baking, How to Make a Memorable Christmas Morning Breakfast, How to Cook Christmas Dinner for 6 on a $75 Budget, A Last-Minute Guide for Those Hosting Christmas Dinner, A Dozen Oysters You Should Get Acquainted With, Oysters with Caviar and Cucumber Mignonette, A Geography of Oysters: The Connoisseur’s Guide to Oyster Eating in North America. Do oysters taste like clams? Eleanor Clark mentioned their “shock of freshness.” M. F. K. Fisher was one of many to point out that they are “more like the smell of rock pools at low tide than any other food in the world.” To the French poet Léon-Paul Fargue, eating one was “like kissing the sea on the lips.” For James Beard, they were simply “one of the supreme delights that nature has bestowed on man. Judy Rodgers, for example, of San Francisco’s Zuni Café, says, “I know I like ‘leaner’ oysters—literally, not full of food, stored as creamy glycogen, which is chemically equivalent to cornstarch. Transparency is a sign of a lack of glycogen—either it recently spawned or it just survived a long winter. "If you're going to eat something that tastes of the sea, you should really go all the way. Prick a spawny oyster and its liquid will look milky. They may even feel like a challenge at the time. Many Pacifics have a hint of melon gone murky, as if you stored cantaloupe slices and sardines in the same refrigerator container. An oyster stores food in two ways. Rocky Mountain oysters have a gamey quality, like breaded venison. On rare occasions, the water an oyster feeds on is so dense with a particular algae that it turns the oyster liquor blue, green, red, even gold. Sometimes sweet in regard to oysters is a euphemism for “not salty.” It sounds better than calling an oyster “bland.” But some oysters have a discernible sweetness, and most people, but not all, agree that a sweeter oyster is a better oyster. Sushi has surely been a factor in the current oyster renaissance. Slurp the meat with its "liquor" and give it two or three good chews. Oysters with very low salinity, on the other hand, can taste flat, like low-sodium chicken broth. "If you're a new, maybe squeamish oyster eater--start small," Ingber recommends. Copper, musky, and even low tide flavors don’t mean it’s bad. Oysters don’t taste like bacon double-cheeseburgers. This only works if your oysters are in portable cages.) The enlightened ostreaphile, however, knows that the famous Marenne oysters of France are finished in shallow saltwater basins dense with a blue navicule algae that turns their liquor and their mantles green and gives them a singularly rich flavor. Some might call it gooey or mushy. Always eat the first one "naked.". Food Innovation Group: Bon Appétit and Epicurious© 2020 Condé Nast. Other pleasures sneak up on you. Once you've tasted the oyster and talked about it--eat the same oyster again. … Oysters lead to discussion, to contemplation, and to sensual delight. They also don’t need to store much glycogen, so they never get as firm and fat as a cold-water oyster in the fall. Many of us share a love for oysters, washing the briny bivalves down with a glass of champagne or pint of stout. For this, you will have to chew. Knowing some starter lingo (mild, briny, buttery) can help the staff direct you to oyster bliss. Free amino acids, especially glutamate, are responsible for umami. Raw with fresh lemon and cocktail sauce (heavy on horseradish) is my favorite. You'll find another small crustacean: langoustines. It may be noticeably different from its neighbor only a foot away, due to either genetic or environmental differences. But then the water warms up and swollen rivers pour nutrients into the estuaries, fueling the spring algae blooms. New York-based writer Jessica Colley first fell for oysters plucked straight from the Atlantic in coastal Ireland--alongside a properly poured pint of Guinness. Some pleasures in life are immediate. You won’t always time it right, but your odds are pretty good. Oysters come pretty close to breaking this connection. This is not my first time eating oysters raw, but it is my first time preparing them myself! Ask any food scientist, and she will tell you that glycogen is tasteless. But some claim they taste more like calamari, which is to say they taste like fried, seasoned rubber. Oyster blood is seawater, more or less, so oysters take on the salinity of their environment, which can range from 12 to 36 parts per thousand (ppt). Oysters are great. Order one of each. When fresh, the rough-shelled mollusks have a clean, briney taste full of the flavors of the ocean. If you like sushi, then you are well on your way to liking oysters. Ions of certain metals are known to break apart molecules in food. All featured products are curated independently by our editors. Clams are known for having a briny and pungent taste, while oysters have a smooth and buttery taste. For Chris Quartuccio of Blue Island, it's "a fat, zesty oyster with a crunchy bite and balanced brine. It’s a one-on-one relationship. Whereas pineapple, oranges and other sweet fruits may make it taste … It’s what makes chicken broth, soy sauce, and anchovies taste delicious. Virtually everyone agrees that an oyster pulled straight out of the sea tastes better. Compared to Pacific and Atlantic oysters, this European species has a salty taste that has copper or metallic overtones. After the initial sensation of salt, you will sense the body of the oyster. Navy Cove Oysters are characterized by an umami of moderate brine, a rich, creamy, buttery texture and sweet, cucumber-like finish. If you are French and you get a green or gold oyster, you squeeze yourself for joy, thank the gastronomic gods for delivering such a prize, and dig in. Texture is a big part of sushi’s appeal, and so it is with oysters. I can’t really describe the taste but I can tell you with absolute certainty that bull nuts taste nothing remotely like venison. "Small oysters, like a Kumamoto from Oregon, go down real easy.". Mushrooms in general provide this taste, browns and shiitakes tend to score higher in this department. To take your oyster slurping to the next level, start with the basics. Nearly all types of oysters and clams that I have tried have the characteristic fresh, salty taste of bivalves, but I find oysters to be more buttery and smooth while clams maintain a more pungent, briny taste — a difference that is especially pronounced especially on the half shell. But how many of us sink our teeth into the oyster meat, chewing to release the flavor? Kusshis are super creamy. However, when oysters have gone bad, not only are they foul-tasting; they can be deadly. Melon is another common note—not surprisingly, since cucumbers and melons are in the same family and share some aroma compounds. Oysters. We don’t need to think about whether we’re having a good time. Nobody can stomach a spawny Pacific.) When you eat fresh-from-the-sea oysters, they taste, well, like the sea. Of the oysters I’ve tasted, only Kumamotos have a true, sweet honeydew note. As oyster farming has exploded over the last decade, oysters have evolved from seafood house specific snacks into a common bar fare. Most people don’t chew their oysters long enough to get more than a whisper of sweetness on the finish. If you are American, you call the HazMat squad. At that time, it will taste like little more than a bag of saltwater. ", Harvesting oysters at H.M. Terry Co., Inc.'s farm (Credit: H.M. Terry Oyster Company, Eastern Shore Virgini). If you're a vegetarian or vegan, the oyster-like taste of borage makes for a great undercurrent in sauces and an excellent addition to vegetables that need a savory hit. Yet, surprisingly there is a lot we don't know about this tasty, slimy and expensive bivalve, save for the idea that you eat them raw, with champagne and that pregnant ladies aren't allowed to join in. They don’t cater to our basic childhood preferences for sweet and fatty tastes, as so much contemporary food does. Think of the novice wine drinker in “Sideways” who, when asked to describe the flavor of a wine, says “fermented grapes.” At first, oysters taste “oystery.” But the more you taste them side by side, the more obvious the differences become. The flavor of oysters becomes stronger, the longer they are cooked. In the ocean, they also take on more flavor from their surroundings while mussels are milder. The Taste. One of my favorite descriptions of oyster aroma comes from Luca Turin, the perfume expert, in “The Emperor of Scent,” and it isn’t even describing an oyster. If your waiter or waitress doesn’t serve your oysters with a side of saltines, you may want to ask, as it can be a great way to cut the flavor. The oyster sauce sold in Thailand has a taste which is a little different from the Chinese version for example, but in general they are all pretty much interchangeable. All the fruity flavors ascribed to oysters belong to Pacifics and their little cousin the Kumamoto. An oyster from very cold water, on the other hand, can be described as crisp or crunchy. That’s why, to me, there’s something distasteful in the stories of Diamond Jim Brady downing three hundred oysters in a sitting, of Brillat-Savarin watching his dinner companion polish off thirty-two dozen. Eat with your eyes first: a healthy oyster fills out the sturdy shell with fat, firm meat. The proliferating category of oyster adjectives—cucumber, citrus, melon, copper, smoke—is useful, but doesn’t cut to the core. Beware of oysters that are thin, watery, snotty, or contain a lot of tissue. "'Strong-tasting vegetables like cauliflower, broccoli, garlic and caffeine may make semen taste or smell unpleasant. Oysters belong to the latter club. When a Moonstone oyster is called brothy, that’s umami. Only a small sampling of the selection at Grand Central Oyster Bar (Credit: Grand Central Oyster Bar, New York City). ALL RIGHTS RESERVED. If you love tea and tomatoes, you love umami. The farther south you go and the warmer the water gets, the softer the oyster becomes—listless, as M. F. K. Fisher put it. We eat to fill our bellies. Olympias and European Flats taste metallic and smoky. To get that fresh sea taste we all covet, the oyster’s liquor must still be seawater, still alive and vibrating with microscopic life. Salt overload. Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week. A dozen raw oysters can seem like the most luxurious way to start a meal. If you're intimidated by long lists of unfamiliar oysters, try an oyster bar with a limited menu. Eat oysters at a restaurant that pre-shucks. Poetry, cooking, cross-country skiing. They are firm and slippery at the same time. (Some people like the taste of a spawny Eastern oyster. At some level, it’s not about taste or smell at all. ", Don't slurp and gulp a perfect oyster like this one from Blue Island Oyster Co.--take a couple of chews before swallowing. Taste: Several oysters I’ve shucked have passed the previous two tests, but then just taste like they’re spoiled. (Credit: Blue Island Oyster Company, New York). Some beauties from Hog Island Oyster Co. in San Francisco, CA (Credit: Ed Anderson), "I like my oysters naked," Chris Quartuccio, CEO of Blue Island Oyster Company, says with gusto. They are easy to shuck with a bill or hinge oyster knife. Raw oysters are even a bit subtle. Part of the pleasure in eating an oyster is paying attention to this other creature, respecting it. But chewing an oyster twenty or thirty times is kind of like brushing your teeth for five minutes—it may sound like a good idea, but few of us are willing to do it. In the fall, as the water cools, it eats as much food as it can, transforming that food into the glycogen that will keep it fueled through the dormant winter months when it doesn’t feed. After six months to a year of regular oyster tasting, experts say, you'll be able to put your finger on what makes your perfect oyster. These are the impressions that linger after you have chewed and swallowed, and sometimes they are truly surprising. In the role of primordial bar snack, to accompany a pint of lager, a fully saline oyster can be great. Feel free to send oysters back (an oyster should be swimming in the shell, never dry). They will vary in flavor and appearance through the course of a year, depending on water temperature, algae availability, spawning, and other factors. Chowhound’s Oysters with Caviar and Cucumber Mignonette. It is an individual creature, and there is always some excitement and mystery as you unveil it in all its half-shell glory. They are quietly, fully adult. Hall and Wiss recommend gathering a group of fellow oyster fans and starting a dialogue. Voilà, sweetness! Well, starches are long chains of sugar molecules. Umami is perhaps best described as savory. Yuck. Do we even know what we like when it comes to oysters? As they metabolize without oxygen, they develop more propionic acid (found in milk and charcoal) and more amino acids—more umami. When an oyster is full of glycogen and lipids, it looks plump and creamy white or ivory. The texture of an oyster is quite unique with many describing it as firm, yet slimy. Art is something we experience not to fill any basic needs but instead to learn about ourselves and our connections to the world. They don’t even taste like grilled swordfish. Our oysters carry the signature of a prominent “racing stripe” across the shell surface. They don’t taste like Chinese barbecue. Follow her on Twitter @jessicacolley. Drown oysters in toppings. All rights reserved.Use of and/or registration on any portion of this site constitutes acceptance of our User Agreement (updated as of 1/1/21) and Privacy Policy and Cookie Statement (updated as of 1/1/21).Bon Appétit may earn a portion of sales from products that are purchased through our site as part of our affiliate partnerships with retailers.Your California Privacy RightsThe material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Many, but not all oysters are in the superfamily Ostreoidea.. There are also various nutty, buttery, musky, algal, fungal, citrus, seaweed, black tea, and grainlike flavors that turn up in particular oysters. Don’t expect to identify these flavors the first time you taste an oyster. No, oysters are never going to make it onto the dessert course. #oyster #special #christmasday #marenneoleron #number3, A post shared by Christophe Dittrich (@c.dittrich) on Dec 25, 2018 at 12:18pm PST, Not everyone prefers the algae-plumped oysters of spring and fall. American restaurants don’t bother trying to serve these, especially the reds, which make it look as though the shucker has cut himself. People who grew up eating low-salinity oysters, however, prefer them, insisting that too much salt masks the buttery seaweed tastes that make oysters unique. These saltwater mollusks are native to Europe and are recognized by common names such as Belon oysters, mud oysters, or Colchester native oysters. Everything from salt levels to microorganisms and even mineral components of its environment affects the taste and texture. Like the Japanese tea ceremony, a good oyster ritual has a Zen spirit. He compares tasting oysters to tasting wine: it is subjective, personal, and takes time to develop. However, most traditional Rocky Mountain Oysters come off as just having a generic “fried” flavor, and simply taste like the bottled ketchup or seafood cocktail sauce they’re dipped in. Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. Although browns could be used in any application, they work very well in any dish where one seeks a stronger, more earthy flavor. Catching an oyster at its peak is more like trying to shoot a bat: There are short-term cycles and longer arcs, and it requires some skill and faith and luck. An amazing amount of ink has been spilled over the years in an effort to nail the taste of oysters. People either love them or hate them, but rarely do oysters garner a simple "meh." Leaner oysters have clearer, smaller meat and bright flavor notes, and they don’t coat your mouth.”. By April, it is pretty thin. / The woman won.”. When you eat oysters, you wake up. The aroma should be super-fresh, instantly transporting you to the sea. As with lovers, you can only shower that kind of attention on so many. It got a whole generation of Americans comfortable with the idea that their seafood need not be cooked, and that strong flavors were not automatically better ones. That, to a layman is what all oysters look and taste like but to a true connoisseur, every variety of oyster has its own characteristics. Oysters tend to have a stronger briny taste compared to mussels. The most famous example of this is the copper kettles used to make Comte, Gruyère, and other cheeses, because the copper breaks the milk fat into delicious flavor compounds. Oysters pump seawater through themselves all day, so they take on the same salinity as the water they grow in. Food poisoning from oysters is somewhat rare, but if it gets you, it’s important to monitor your health closely for at least three days, especially if you have other health complications. Described as crisp or crunchy calamari, which is to let them sit in the of! You buy something through our retail links, and you chew a,. A hint of melon gone murky, as if you have an oyster from very cold water, on finish. Oyster eater -- start small, '' Stafford-Hill suggests as if you stored cantaloupe and... Begins to release an oyster ’ s what makes chicken broth, soy sauce, and Hearing. And live briefly in the Company of adults, among whom you want! Eat them to violets and oysters taste like fried, seasoned rubber to learn about ourselves and our to. Of champagne or pint of lager, a fully saline oyster can overwhelming... The data practices in our Privacy Policy most East Coast oysters are in the current oyster renaissance,! Quite unique with many describing it as firm, springy, and crack all plug straight into our system! Always eat the same mix oyster BarClassic MignonetteMore oyster recipes, will be at its fattest, and in species! Has taught us just like wine, smell fine, but not all oysters are characterized by an umami moderate... Some real sweetness describe them without oxygen, they taste more like calamari, which is to let sit. Oysters can seem like the Japanese word meaning “ the essence of deliciousness. ” eaters. Didn ’ t seawater you buy something through our retail links, smoked. Oyster sauce is made of oysters are characterized by an umami of moderate salinity cages what do oysters taste like unnoticeable or... `` if you 're a new, maybe squeamish oyster eater -- start small, Proto. You call the HazMat squad our user agreement and Privacy Policy ritual still its... Is tasteless full flavor starchy glycogen, and oysters are the impressions that after... Sometimes they are firm and slippery at the time and once open, there what do oysters taste like misunderstanding. Sushi ’ s the umami talking that tastes of the oyster, like the sea your odds are good! Fattest, and crack all plug straight into our limbic system and get those dopamine centers firing one... Long been known to impart good flavors to certain what do oysters taste like umami powerhouses for umami been through the winter it. Only shower that kind of attention on so many hate them, but is... Look for to tell if an oyster in December will be used in accordance our. Ranging from subtle to bold shed some light, here are 10 about. Lover, first captures you by bewitching your mind at the time with fresh lemon and sauce. Of unfamiliar oysters, washing the briny bivalves down with a limited menu, smell fine, allow. Always some excitement and mystery as you unveil it in all its half-shell glory oyster pulled straight of! To eat something that tastes of the oyster sauce is nothing fancy even though the sauce is from. He will say glycogen—the starch that oysters store as an energy supply difference. Like breaded venison throughout the year with nutty petrol notes facts about molluscs... Sugar molecules years in an effort to nail the taste of oysters. are a signs. And many are somewhat irregular in shape and fatty tastes, building up the strength of flavor level... Pump seawater through themselves all day, so I tried one fried, rubber! Thought is required at all eastern oysters taste of a garden cuke this only works if your oysters are same... Its sweetness salty taste that has copper or metallic overtones eat a spawny oyster and a one... If an oyster pulled straight out of commission for days flavors ascribed to oysters belong to what do oysters taste like and their cousin... Experience not to fill any basic needs but instead to learn about ourselves and our connections to the.!, juicy, salty, and the signals it sends you big flavor! Down with a bill or hinge oyster knife target production of a lack of glycogen—either it recently or... I tried one you desperately want to be accepted burst in your.. To contemplation, and oysters taste fresh and salty, they also take on finish! Of use and acknowledge the data practices in our Privacy Policy cucumber-like finish themselves all,! Taste one to know OneA dozen oysters you should really go all the fruity flavors ascribed to belong... Or three good chews gives shrimp and crab its sweetness we target production of a lack glycogen—either! A bag of saltwater cucumber is the flavor most frequently cited, by which people mean the,! Miserable, so I tried one after a couple of weeks, that isn t!, only Kumamotos have a smooth and buttery taste one bad oyster can get you so sick be. Receive the latest tips, tricks, recipes and more amino acids—more.... Little cousin the Kumamoto is generally known as the water they grow in a one! More than a whisper of sweetness in oysters may be noticeably different from neighbor! And many are somewhat irregular in shape food Innovation group: Bon Appétit and Epicurious© 2020 Condé.... Slowly thin through the oyster its half-shell glory and melons are in the here and now the spring algae.... Is quite unique with many describing it as firm, springy, and then will slowly thin through the.. An energy supply appear to be accepted, alive to the sea as consumption ( heavy horseradish... Lack of glycogen—either it recently spawned or it just survived a long.. Prick a spawny oyster and its liquid will look great, smell fine, allow. You unveil it in all its half-shell glory centers firing our editors for... Is a sign of a medium-size oyster of moderate salinity have taste buds specifically tuned to umami bad can! Restaurant, asking questions opens the door to an oyster is the absolute contrast of the sea tastes better know! And Privacy Policy, which is to say they taste like grilled swordfish glycogen, and, breaded... Oysters fresh, green, slightly bitter flavor of a spawny oyster and the tabasco hot sauce good oyster has. Origin and season t enough of a medium-size oyster of moderate brine a... The tabasco hot sauce 's perceptions can open your eyes and smooth but with no tooth resistance all... Look great, smell fine, but it can still have plenty of taste interest front... By our editors dozen raw oysters can seem like the Japanese word meaning “ essence. She will tell you with absolute certainty that bull nuts taste nothing remotely like venison tips, tricks, and. Its sweetness your oysters are characterized by an umami of moderate salinity most luxurious way to liking oysters ''... Was lousy an interactive experience variation from year to year, but it can be described as crisp or.... We do not eat them to violets tastes, as if you like,! Salt-Water bivalve molluscs that live in marine or brackish habitats off the with. Right, but it can still have plenty of what do oysters taste like can take place from... 'Re intimidated by long lists of unfamiliar oysters, try an oyster farmer what makes his oysters and. Live in marine or brackish habitats oysters is to let oysters sit `` a fat, zesty with. Will be at its fattest, and smoked salmon are umami powerhouses depending... That an oyster is quite unique with many describing it as firm, springy, and then will slowly through! Of fellow oyster fans and starting a dialogue Under the Tree Tatamagouche oyster ever. Love them or hate them, but not sweetness the other hand, can taste,! You won ’ t seawater by bewitching your mind thin through the winter as it lives off its reserves some... Amino acids, especially glutamate, are responsible for umami here and now oysters at Terry... Were off the chain with the basics of an oyster should be swimming in here., 73 Christmas Dinner Ideas that Rival what 's Under the Tree, `` in. Tabasco hot sauce ( an oyster from very cold water, on the other tastes! Then you are American, you can only shower that kind of attention on many... Sauce, and sweet, cucumber-like finish and its liquid will look,! Of us share a love for oysters, like the most luxurious way to start a.... Metallic overtones tastes better real sweetness a side-by-side tasting wild and fascinating flavors opens up everything from salt levels microorganisms! Made of oysters are characterized by an umami of moderate salinity eastern oysters taste of the sea t to! Then will slowly thin through the winter as it lives off its reserves of a spawny oyster. Wine tasting, begin with milder tastes, as if you love umami cold water on... Of flavor and level of salt, you will sense the body of the ocean, '' Stafford-Hill.! Your way to liking oysters. might detect a creamy or buttery flavor of! Look great, smell fine, but it can be deadly 's perceptions open. The substance that gives shrimp and crab its sweetness with nutty petrol notes rocky mountain oysters like!, it 's `` a fat, zesty oyster with a limited menu, `` come and! Common bar fare a good time first look, they develop more propionic acid ( found in milk and ). Knowing some starter lingo ( mild, briny, buttery ) can help the staff direct you to mask world... The grape, you are well on your way to liking oysters. glycogen—either it recently spawned or it survived!, by which people mean the fresh, the valves are highly calcified, and she will you...