Whether you like them raw on the half shell or deep-fried in batter, oysters are a delicacy eaten around the world. They have been consumed by humans since time immemorial. Oysters are versatile and full of protein and nutrients.
History Around the World
Humans have basically always eaten oysters. Archaeologists have found evidence in present-day South Africa of humans consuming oysters dating as far back as 164,000 years ago. Of course, early humans didn’t have modern tools like an oyster shucking knife. Instead, they likely cooked oysters on fires until the shells opened.
Oysters were popular as a delicacy for wealthy citizens of early Mediterranean civilizations. Both the Greek and Roman empires learned to cultivate oysters by dropping pieces of broken pottery into shallow waters to encourage baby oysters to attach and grow.
In the 18th and 19th centuries, production increased around the world and the prices of oysters dropped dramatically. This meant that all classes of people could consume them regularly.
Oysters became popular as a dense source of protein in coastal United Kingdom and the East coast cities of North America. Canning and refrigeration technology in the 19th century extended the shipping range so oysters became a staple across Europe and North America.
On the other side of the world, oysters also have a long history across Asia, including in China, Japan, and the Phillipines.
In Japan, records show that oysters have been consumed as far back as 10,500 years ago. They were consumed throughout the year thanks to two main types being native to the island chain: Pacific oysters that are in season in the winter and Iwagaki oysters that are in season in the summer.
Production
In the wild, oysters reproduce by broadcast spawning, releasing their eggs and sperm in bays and intertidal zones to fertilize in the open water. Once fertilized, the zygote develops into a veliger, the larval stage of oysters. These have shells to protect them and drift with currents for several weeks, feeding on plankton. Eventually, they attach themselves to a substrate to become stationary and mature into adult oysters. Typically, wild oysters can be harvested after four to six years.
Farmed oysters start in a hatchery which provides a controlled environment. Then they are moved to nursery ponds or tanks until they are large enough to be transfered to the ocean. Depending on the particular farm, oysters are left to grow in a variety of enclosures including mesh bags, cages and tray.
They’re often encouraged to agitate to help the oysters grow strong, resulting in larger oysters. Farmed oysters grow for approximately two years and are grown to be harvested throughout the year.
Nowadays, oysters are cultivated around the world including North America, Europe, Japan, Australia, and New Zealand.
Nutrition
Oysters are an excellent source of protein, typically providing 9 grams of protein per 100-gram serving.
Like other types of seafood, oysters are a good source of omega-3 fatty acids. They also provide excellent amounts of vitamin B12, zinc, copper, selenium, and iron.
Oysters on the West Coast
Oysters were a fairly common culinary delight throughout my life growing up on the West coast of Canada. Since I also went to university on the East coast, the difference in taste between the two coasts is quite distinct to me. In general, West coast oysters tend to be less briny and more sweet and fresh. They sometimes have hints of fruitiness. West coast oysters are usually meatier and more plump, but also softer.
On the West coast, oysters are cultivated and harvested all way from Alaska in the north to Mexico in the south. Factors like location and salinty of water that the oysters grow in influence how they taste.
Some of my favourite varieties of oyster from the West coast are Kusshi, Kumamoto, Fanny Bay, and Hama Hama.
Kusshi oysters have a deep bowl and are known for their sweet, creamy, and buttery taste. They also have a mild brininess. Cultivated in Deep Bay, British Columbia, Kusshi oysters are popular in restaurants across the province, like at Old Vines restaurant in Kelowna.
Kumamoto oysters come mostly from Washington and Oregon. They have a smaller shell than other varieties. With a hint of melon, they’re popular for their delicate and sweet flavour.
Fanny Bay oysters also come from Vancouver Island in British Columbia. They are meatier and firmer than other varieties.
Hama Hama oysters, from the Olympic Peninsula in Washington, have a crisp and clean flavour. They can also have a hint of cucumber finish.
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