Perfect for enjoying on the half shell! The depth and pillowy softness inside make the Kusshi resemble a Kumamoto, but its a plain-old Pacific thats been tumbled into bonsai form. Mild brine with creamy meats and a honeydew finish. The callous Florida Legislature should check it out. all rights reserved. The science name for this species is Crassostrea gigas which translates into giant deep cups, since this oyster can grow into a large oyster with deep bowls. The flavor is sweet with a hint of brine. Since then, every generation of the Taylor family has grown up with a passion for shellfish and for the close-knit communities and rugged landscapes of Western Washington. Five dozen oysters are packed in a box, cup side down in trays. Their flavor is delectably clean, slightly briny, with a cucumber-esque element. So we wheedled our own class time with him, which he began by teaching us how to shuck. Angle your shucking knife into the oyster's hinge, rocking back and forth, not forcing things, which can cause bits of shell to break off. Kusshis are pretty rare on the East Coast. Today this ubiquitous bivalve is more popular than ever, as a revival of restaurant oyster bars have given Americans more opportunity to slurp these plump, savory morsels. Grown in the productive waters of Deep Bay, British Columbia, Kusshi Oysters are perfect for novice and experienced oyster aficionados. Kumamoto oysters This variety is grown in three regions: Washington, California, and Baja. All Rights Reserved. They are well-suited for poaching, baking, steaming, sauting, deep-frying, or even raw. These oysters generally are large, briny and metallic in flavor. These are East Coast oysters that grow in West coast wasters. From Ostrea lurida we get the Olympia Oyster, a west coast specialty. 1. Therefore, the oyster flavor will vary greatly depending on the water they grow in. They have a firm meat with sweet and briny taste. These meaty little oysters have an clean flavor, and are a bit more delicate than a Kumamoto. Kusshi: farmed, West Coast, British Columbia, Canada. They're almost a larger version of Kumamoto in appearance and pillowy-soft texture, but have more sought-after savory notes of the Pacific Ocean. They are similar in taste to Kumamoto oysters, although they tend to be a bit more briny than Kumos. The meat had to beconsistently plump, firm, fresh, and delicious.

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